**Acknowledgements**

*Microencapsulation - Processes, Technologies and Industrial Applications*

**powder**

(qualitative test)

2 Cellulose 0.0197% 2 Glutamic acid 153.12 3 Lignin 0.0089% 3 Serine 88.25

5 Glucose 48.45 ppm 5 Histidine 155.23 6 Calcium (Ca) 0.93% 6 Arginine 135.92

 Phosphor 37.3 ppm 8 Alanine\* 65.94 Lead (Pb) <0.02 ppm 9 Proline 132.11 Arsenic (As2O3) <0.005 ppm 10 Tyrosine 242.98 Zn 0.05% 11 Valine\* 127.39 Natrium (Na) 0.73% 12 Methionine\* 192.79 Kalium (K) 0.51% 13 Cysteine 106.29

**No Specifications (amino acid contents)**

0.13% 7 Threonine 155.93

4 Glycine 72.78

 Isoleucine\* 223.26 Leucine\* 166.01 Phenylalanine\* 124.08 Lysine\* 174.24

0.024 unit/gr sample 1 Aspartic acid 131.71

**Spray-dried aloe gel powder, ppm**

**No Specifications Spray-dried aloe gel** 

4 Saponin Confirmed presence

1 Amylase

7 Magnesium

(Mg)

activities

to be stable of 2–5%. This has a positive effect for the quality of product in which the active component microencapsulated was relatively stable for lower tempera-

*The results of chemical analyses on the contents of Spray-dried aloe gel powder [14, 15].*

The results of chemical and content analyses of active compounds in *Aloe vera* powder are presented in **Table 6**. From these results, it can be determined that *Aloe vera* powder can be used in cosmetics, pharmaceutical, and food industries. In these industries, the functions of these bioactive compounds must be preserved. The lignin and saponin contents make *Aloe vera* powder very suitable for skin care formulations, such as lotion, wash, shampoo, and soap. The contents of active compounds in *Aloe vera* powder are complete with proteins, polysaccharides, lignin, saponin, and minerals, and can be incorporated into formulations for topical applications, such as anti-plaque toothpaste, shampoo, soap, lotion, sunscreen, and burn cream; whereas for internal uses, *Aloe vera* powder can be used as diabetic medication, because of its high polysaccharide content, and dietary and health

Microencapsulation proposes to protect sensitive food components, reduce nutritional losses, expand the usefulness of sensitive food components, add certain food to other food, protect flavors and fragrances, convert liquid food components

**72**

ture of dryer.

*Essential amino acid.*

*\**

**Table 6.**

supplements [18–23].

**4. Conclusion**

Thanks to Universitas Muhammadiyah Jakarta and Directorate of Research and Community Service, Directorate General for Research and Development, Ministry of Research and Technology Higher Education on the Research Grant PTUPT in 2018, Contract number 006/KM/PNT/2018, 06 March 2018. Thanks to Rector of Universitas Muhammadiyah Jakarta and Dean of Engineering Faculty, Universitas Muhammadiyah Jakarta.

## **Author details**

Tri Yuni Hendrawati1 \*, Alvika Meta Sari1 , Muhamad Iqbal Syauqi Rahman1 , Ratri Ariatmi Nugrahani1 and Agung Siswahyu3

1 Chemical Engineering Department, Engineering Faculty, Universitas Muhammadiyah Jakarta, Indonesia

2 Chemical Engineering Department, Industrial Engineering Faculty, ISTA Jakarta, Indonesia

3 Chemical Engineering Department, Al Kamal Science and Technology Institute, West Jakarta, Indonesia

\*Address all correspondence to: yuni.hendrawati@ftumj.ac.id

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
