Optimization the Pilot Plant Scale Production of Functional Drink Based on Java Tea (Orthosiphon aristatus BI. Miq) Extract

Abstract

Functional drink based on java tea extract is a complex drink that contains several herbal extracts and spices. The ingredients are java tea, sappan wood, ginger, turmeric, citrus, keffir lime, lemon. Several researches have been done to get the balance benefit through consumer organoleptic-acceptance. The development of further research is production of functional drink on pilot plant scale. Production on the pilot plant scale needs adjustment of formulation and process condition as a critical parameters to get the optimal quality product. Financial analysis is also important to do for giving a project bussiness overview. The research was conducted in two stages. The first stage was determined of critical parameters of functional drink production on pilot plant scale. The second stage was functional drink production with four factor combination that has been attempted as critical parameters: concentration of citrus, keffir lime, lemon, and water temperature that added into the formula. Optimization of formula and process condition were developed using response surface methodology (RSM) with Design Expert® 7 software. The measured responses are color (L and Hue), organoleptic (color, taste, aroma, and overall), and phytochemical (antioxidant activity and total phenol). Antihiperglicemic activity (inhibition α-glucosidase) was measured at verification stage. Optimum formula obtained was x% concentration of citrus, keffir lime y%, z% lemon juice and water temperature was added at D0C as optimum process condition. The verification results showed the total value of total phenol at 841.1 ppm GAE and antioxidant activity at 709 ppm AEAC. Organoleptic acceptability (scale 7) were color between slightly like and like (5.3), aroma between slightly like and like (5.1), taste between fair and slightly like (4.9), and overall between slightly like and like (5.3). Objective-color analysis showed L 55.31 and Hue 85.81 (yellow red). The antihyperglicemic activity (inhibition α-glucosidase) was at 77.75%. Equality of product characteristic would be obtained if extraction condition, formula and process condition were similar with this research Financial analysis of functional drink stated that the project was feasible to run. Feasibility of this project were net present value Rp. 203 565 151, internal rate ratio 20%, net benefit/cost 1.49%, payback periode for 2.46 years and break even point 81 476 unit.