| dc.contributor.advisor | Sukarno | |
| dc.contributor.advisor | Hasbullah, Rokhani | |
| dc.contributor.author | Fayyadh, Zalfadhiyaa Naufal | |
| dc.date.accessioned | 2023-07-16T12:55:24Z | |
| dc.date.available | 2023-07-16T12:55:24Z | |
| dc.date.issued | 2023 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/122011 | |
| dc.description.abstract | Meningkatnya permintaan terhadap minuman ready to drink (RTD) semakin mendorong industri makanan dan minuman untuk menciptakan formula optimal yang dapat memenuhi kebutuhan konsumen berdasarkan kualitas, umur simpan, manfaat, dan bahan baku yang digunakan. Penelitian ini bertujuan untuk menentukan formula optimal lemon water RTD menggunakan d-optimal mixture design dengan mempertimbangkan respon fisik dan sensori hedonik, kemudian menganalisis perbandingan kandungan antioksidan (DPPH) dan sensori hedonik antara formula optimal dengan produk komersil. Komposisi bahan dengan batas bawah-atas adalah sebagai berikut: sari lemon (5,00-15,00%), GKR (5,00-10,00%), HFS (2,00-5,00%), pewarna (0,00-0,25x10-2%), dan air (70,00-88,00%). Rancangan formula yang dihasilkan peranti lunak Design Expert 13.0® sebanyak 25 rancangan formula. Penentuan jumlah panelis pada uji sensori menggunakan metode balanced incomplete block design. Hasil penelitian menunjukkan formula optimal (5,00% sari lemon, 10,00% GKR, 5,00% HFS, 0,15x10-2% pewarna, dan 80,00% air) memiliki desirability sebesar 0,927. Formula optimal yang dihasilkan tidak memiliki kapasitas antioksidan namun memiliki tingkat penerimaan sensori tertinggi berdasarkan atribut warna, aroma, rasa, dan overall dibandingkan dengan dua produk komersil lainnya sehingga produk lemon water RTD dapat dikatakan layak dikembangkan menjadi produksi skala pilot plant. | id |
| dc.description.abstract | The increasing demand for ready to drink (RTD) drinks further encourages
the food and beverage industry to create optimal formulas that can meet consumer
needs based on quality, shelf life, benefits, and raw materials used. This study
aims to determine the optimal formula of lemon water RTD using d-optimal
mixture design by considering physical response and hedonic sensory, then
analyzing the comparison of antioxidant content (DPPH) and hedonic
sensory between the optimal formula and commercial products. The ingredient
composition with lower and upper limits is as follows: lemon juice
(5,00-15,00%), GKR (5,00-10,00%), HFS (2,00-5,00%), colorant
(0,00-0,25x10-2%), and water (70,00-88,00%). The design formula produced by
Design Expert 13.0® software was 25 design formulas. The determination of the
number of panelists in the sensory test used the balanced incomplete block design
method. The results showed that the optimal formula (5,00% lemon juice,
10,00% GKR, 5,00% HFS, 0,15x10-2% coloring, and 80,00% water) had a
desirability of 0.927. The optimal formula produced does not have antioxidant
capacity but has the highest level of sensory acceptance based on color, aroma,
taste, and overall attributes compared to the other two commercial products so that
RTD lemon water products can be said to be feasible to be developed into pilot
plant scale production. | id |
| dc.description.sponsorship | LKST IPB | id |
| dc.language.iso | id | id |
| dc.publisher | IPB University | id |
| dc.title | Optimasi Formula Lemon Water
Ready to Drink Menggunakan D-Optimal Mixture Design | id |
| dc.title.alternative | Ready to Drink Lemon Water
Formula Optimization using a D-Optimal Mixture Design | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | Antioksidan | id |
| dc.subject.keyword | Sensori hedonik | id |
| dc.subject.keyword | Optimasi formula | id |
| dc.subject.keyword | lemon water RTD | id |
