Optimasi Formula Teh Kemasan Ready to Drink Menggunakan D-Optimal Mixture Design

Abstract

Kebutuhan akan teh kemasan siap minum (ready to drink/RTD) semakin meningkat seiring dengan permintaan konsumen akan kualitas, manfaat, dan bahan baku yang digunakan. Oleh karena itu, formulasi teh RTD perlu diperhatikan agar memberikan kepuasan konsumen dan berdaya saing di pasar. Penelitian ini bertujuan mengkaji formulasi teh RTD menggunakan D-Optimal Mixture Design pada Response Surface Methodology (RSM) dengan mempertimbangkan evaluasi respon raw material cost, sensori hedonik, dan sifat fisik, kemudian dibandingkan dengan produk komersial sejenis. Sebanyak 21 rancangan formula diperoleh pada piranti lunak Design Expert 13.0® berdasarkan komposisi batas bawah-atas dari teh hitam melati (THM; 0,50-1,50%), gula kristal rafinasi (GKR; 6,50-7,50%), dan bunga melati kering (BMK; 0,00-0,20%). Uji sensori hedonik rating dilakukan oleh 42 panelis konsumen dengan skala penilaian 1-7 menggunakan teknik Balanced Incomplete Block Design. Hasil penelitian menunjukkan formula optimum memiliki nilai desirability sebesar 0,888. Komposisi formula optimum terdiri atas 1,00% THK, 7,50% GKR, dan 0,00% BMK. Formula optimum tersebut memiliki nilai hedonik rating pada atribut warna senilai 4,82±1,40; atribut aroma 5,44±1,08; atribut rasa 4,62±1,26; dan atribut overall 4,85±1,16. Formula optimum menduduki posisi kedua yang diuji hedonik ranking dengan tiga produk komersial sejenis, dengan atribut aroma, rasa, dan overall yang baik, sehingga scale-up produksi dapat dilakukan dan dapat bersaing di pasar.

The demand for ready to drink (RTD) tea has been increasing along with consumers' needs for quality, benefits, and raw materials used. Therefore, the formulation of product needs to be considered to provide consumer satisfaction and competitiveness in the market. RTD tea formulation using D-Optimal Mixture Design on Response Surface Methodology (RSM) was chosen by considering the evaluation of raw material cost response, hedonic sensory, and physical properties, and then compared with similar commercial products. A total of 21 formula designs were obtained in Design Expert 13.0® software based on the lower-upper limits composition of black jasmine tea (BJT; 0.50-1.50%), refined sugar (RS; 6.50-7.50%), and dried jasmine flowers (DJF; 0.00-0.20%). The results showed that the optimum formula had a desirability value of 0.888. The composition of the optimum formula consisted of 1.00% BJT, 7.50% sucrose, and 0.00% DJF. The optimum formula had hedonic rating value (on a scale of 1-7) for color attribute is 4.82±1.40; aroma attribute is 5.44±1.08; taste attribute is 4.62±1.26; and overall attribute is 4.85±1.16. The optimum formula ranked second among the three similar commercial products on hedonic ranking test, with good aroma, taste, and overall attributes, so scale-up production can be carried out and compete in the market