OPTIMALISASI FORMULASI MINUMAN JELLY LIDAH BUAYA (Aloe vera L.) DAN DAUN BLACK MULBERRY (Morus nigra L.) MENGGUNAKAN DESIGN EXPERT METODE MIXTURE D-OPTIMAL

Taufik, Yusman; Widiantara, Tantan

doi:10.23969/pftj.v4i3.669

Cited by 4 publications

(5 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…(taste, smell, color, and overall attributes). The accuracy of the formulation and the value of each response can be seen in the desirability (Taufik et al, 2017).…”

Section: Selected Formulation Optimizationmentioning

confidence: 99%

Optimization of herbal tea drink formula based on aloe vera rind (Aloe barbadensis miller)

et al. 2022

View full text Add to dashboard Cite

Aloe vera rind contains antioxidant active components that can be used as raw materials for making herbal teas. The purpose of this study was to obtain the optimal formula for making herbal tea drinks made from aloe vera rind with a mixture of mint leaves and cinnamon by using the Expert Design 12 program with the D-optimal Mixture method. The formulations studied were obtained from the upper and lower limits of each raw material, so 16 formulas were obtained. Each quality formula was tested chemically and physically (lightness, antioxidant activity) and organoleptic (taste, color, odor, and overall), then the optimization stage was carried out to obtain the most optimal formula by determining the desired response value criteria. The optimal formula of herbal tea that has been selected by the Design Expert program with the Mixture D-optimal method with component proportions of 65,79% aloe vera rind, 30% mint leaf, and 4,21% cinnamon, has a desirability value of 0.604. Herbal tea has a green color, with a strong odor and a non-bitter taste.

show abstract

“…(taste, smell, color, and overall attributes). The accuracy of the formulation and the value of each response can be seen in the desirability (Taufik et al, 2017).…”

Section: Selected Formulation Optimizationmentioning

confidence: 99%

Optimization of herbal tea drink formula based on aloe vera rind (Aloe barbadensis miller)

et al. 2022

View full text Add to dashboard Cite

show abstract

“…Doptimal Mixture Design is an approach suitable for optimizing food ingredients to obtain the best formula [15]. D-optimal mixture design has been used in several studies for food product optimization, such as in formula optimization of cookies [17], jelly-drink [18], pasta [19 -20] and functional drink made from herbs and spices [21] and Moringa extract [22]. The analysis done by D-optimal Mixture design generated a statistical model in the form of a contour plot.…”

Section: Response Analysis and Formula Optimizationmentioning

confidence: 99%

“…Verification was conducted to see the suitability of the actual and predicted responses from the program [18]. Verification was done by comparing the hedonic value from the selected formula as the actual response with the predicted value generated by Design Expert 7.0.…”

Section: Optimum Formula Verificationmentioning

confidence: 99%

Optimization of Chlorella milk beverage formulation using D-optimal mixture design

Michelle

Widyaningrum

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

This study aimed to obtain the optimum formula of Chlorella milk with D-Optimal Mixture Design and to determine the consumer preference for Chlorella milk with optimum formula. This research method was divided into formulation and response design, hedonic test, response analysis, formula optimization, and verification of Chlorella milk with optimum formula. The optimum formula was determined based on the highest hedonic score for taste. Two optimum formula solutions were obtained, and it was found that the formula with 0.40% Chlorella + 0.05% vanillin + 4.55% sugar was the most preferred. The hedonic score of Chlorella milk with optimum formula was 5.81±0.97 for overall attribute, 5.95±0.94 for taste, 5.76±1.08 for aroma, and 5.86±1.00 for texture. On a scale of 7, panellists considered slightly liked the sensory properties of Chlorella milk with optimum formula.

show abstract

“…Namun, pengeringan teh dengan suhu yang terlalu tinggi dapat mengakibatkan kerusakan struktur beberapa senyawa aktif sehingga mampu menurunkan sifat fungsional alaminya (Taufik et al, 2016).…”

Section: Proses Produksi Teh Herbal Healing Teaunclassified

Karakteristik Fisik dan Penyimpanan Bahan Baku Teh Herbal Healing Tea di PT. Karsa Abadi

Mustikasari,

Wrasiati

2023

JITP AGROTECHNO

View full text Add to dashboard Cite

Penelitian ini merupakan penelitian eksploratif dengan tujuan untuk mengetahui karakteristik fisik dan penyimpanan bahan baku teh herbal Healing Tea di PT. Karsa Abadi. Bahan baku dari teh herbal ini adalah bunga gemitir, bunga kenop, bunga mawar, dan daun serai wangi. Metode penelitian yang digunakan yaitu RHS colour chart pada proses persediaan bahan baku (sortasi), metode gravimetri untuk pengecekan kadar air pada proses pengeringan bahan baku, dan metode FIFO (First In First Out) pada proses penyimpanan bahan baku. Hasil penelitian menunjukkan intensitas warna bahan baku basah antara lain: bunga gemitir L(77,9), a*(8,2), dan b*(78,6); bunga kenop L(38,8), a*(68,5), dan b*(-29,1); bunga mawar L(41,8), a*(68,5), dan b*(11,0); dan daun serai wangi L(65,3), a*(-17,3), dan b*(36,0). Kemudian, intensitas warna bahan baku kering antara lain: bunga gemitir L(47,8), a*(29,6), dan b*(55,3); bunga kenop L(22,6), a*(47,9), dan b*(-22,3); bunga mawar L(25,3), a*(34,2), dan b*(-13,5); dan daun serai wangi L(51,7), a*(-0,2), dan b*(26,5). Hasil kadar air bahan baku kering yaitu bunga gemitir (7,45%), bunga kenop (7,55%), bunga mawar (7,89%), dan daun serai wangi (7,23%). Sedangkan, proses penyimpanan bahan baku digunakan arus keluar masuk satu arah. Kesimpulan dari penelitian ini yaitu diperoleh karakteristik fisik warna bahan baku basah maupun bahan baku kering teh herbal Healing Tea yang baik dan sesuai kriteria perusahaan, kadar air masing-masing bahan baku kering bernilai <10% dan sudah memenuhi standar SNI teh kering dalam kemasan, serta penerapan FIFO dengan arus keluar masuk satu arah mampu mengurangi penumpukan bahan baku di ruang penyimpanan.

show abstract

OPTIMALISASI FORMULASI MINUMAN JELLY LIDAH BUAYA (Aloe vera L.) DAN DAUN BLACK MULBERRY (Morus nigra L.) MENGGUNAKAN DESIGN EXPERT METODE MIXTURE D-OPTIMAL

Cited by 4 publications

References 0 publications

Optimization of herbal tea drink formula based on aloe vera rind (Aloe barbadensis miller)

Optimization of herbal tea drink formula based on aloe vera rind (Aloe barbadensis miller)

Optimization of Chlorella milk beverage formulation using D-optimal mixture design

Karakteristik Fisik dan Penyimpanan Bahan Baku Teh Herbal Healing Tea di PT. Karsa Abadi

Contact Info

Product

Resources

About