Pengaruh Konsentrasi Dekstrin dan Tween 80 (Polyoxyethylene Sorbitan Monooleat) pada Proses Pengeringan Gel Daun Lidah Buaya (Aloe barbadensis Miller) dengan Cabinet Dryer.

Abstrak

This study was conducted to determine the effect of the concentration of dextrin and tween 80 in
the drying process by using dryer cabinet and determine the concentration of dextrin and tween
80 which can speed up the drying process of aloe vera gel. This study used a Randomized
Complete Design (RBD) with 2 factors. The first factor was the concentration of dextrin (10%,
14%, 18%, 22%) and the second factor was the concentration of tween 80 (0.3%, 0.4%, 0.5%)
with the drying temperature of 70°C. The experiment was repeated three times. Observations
were made every 2 hours until the sample weight did not decrease. Variables which observed
were rate of drying, whiteness, yield, and pH of flour aloe vera. The results showed that
concentrations of dextrin and tween 80 significantly affected water content, the degree of
whiteness of the flour was affected by concentrations of dextrin. Treatment interaction between
dextrin concentration and tween 80 did not significantly affect all parameters observed. The
addition of dextrin will slow the drying process, on the contrary the addition of tween 80 will
speed up the drying process. The highest yield at amount of 10.99% was obtained from the
treatment interaction of 22% dextrin with 0.3% tween 80. The degree of acidity (pH) of the
flour at 4.00 which was the highest value of pH was yielded form the treatment interaction of
10% dextrin with 0.5% tween 80. In this study, the best treatment resulting aloe vera flour that
approaching the standards of quality of Terry Laboratories was a treatment interaction of 22%
dextrin with 0.3% tween 80. The flour had a water content of 8.68%, the degree of whiteness
50.51, yield 10.99%, and the degree of acidity (pH) 3.65.