Aloe vera powder properties produced from aloe chinensis baker,Pontianak,Indonesia

Aloe vera powder was produced from gel of aloe chinensis baker from pontianak,indonesia. the effect of drying air inlet temperature to produce aloe vera powder from aloe chinensis baker was studied. gel of aloe chinensis baker was crushed,evaporated,mixed with maltodextrin and dried in a shimadzu counter current spray dryer.dryingair inlettemperature in spray dryer was varied110°c,120°c,130°c and 140°c. the raw material was analysed such as proximate,amino acid,calcium,magnesium,phosphor,lead,sodium,potassium and mangan. the product,aloe vera powder was analysed such as appearance,colour,water content,ph,density,microbiology and the result was compared with aloe vera powered commercial from terry labs. the active compounds on aloe vera powder was analysed using lc-ms. inlc-msdetectedcompoundsin the form especiallyionsm+h,sothere areadditionalmolecules intoionsin them+1.this method was applied to determine five compounds in evaporated aloe vera gel,aloe vera powder (with drying inlet air temperature 110°c,120°c,130°c,1400c). aloin a and b,aloenin (b),aloesin and chrysophanol could be detected in all of samples. aloe-emodin could not be detected in all samples. aloeresin a could be detected in evaporatedaloevera gel,aloe vera powder (with drying inlet air temperature 110°c,120°c). the result was shown that the optimum air drying air inlet temperature was 1200c to produce aloe vera powder which all of phenolic compounds of aloe verapowder can still be maintained.some of quality parameters such as water content,ph,solubility,colour,appearance,and microbiology are compliance with the standard of available commercial product. © school of engineering,taylor’s university.