Formulasi dan Uji Karakteristik Sediaan Produk Herbal Shot Drink

Abstract

PT Serambi Botani Indonesia menghadapi tantangan dalam pengembangan produk shot drink berbasis black garlic dan sacha inchi, khususnya terkait formulasi yang belum optimal, alternatif bahan baku yang ingin dikembangkan serta homogenitas bahan baku yang masih rendah. Penelitian ini bertujuan menghasilkan produk shot drink berbasis black garlic dan sacha inchi dengan penambahan bahan alami guna meningkatkan kandungan dan khasiat produk berdasarkan pendekatan penerimaan konsumen terhadap uji organoleptik. Formulasi produk dilakukan sesuai dengan standar BPOM Nomor 13 Tahun 2023 terkait minuman botanikal. Hasil formulasi pada perlakuan iterasi menunjukan komposisi optimal dengan penambahan black garlic 3% dan sacha inchi 6% berdasarkan penilaian responden berdasarkan uji tingkat kesukaan. Pengujian stabilitas dengan perlakuan suhu penyimpanan mengindikasikan jenis kemasan botol suhu chiller optimal dalam menjaga produk agar tetap utuh. Kata kunci: formulasi, kesukaan, shot drink, stabilitas

PT Serambi Botani Indonesia faces challenges in developing black garlic and sacha inchi-based shot drink products, particularly related to suboptimal formulations, alternative raw materials to be developed, and low raw material homogeneity. This study aims to produce black garlic and sacha inchi-based shot drink products with the addition of natural ingredients to improve the product content and efficacy based on consumer acceptance approaches to organoleptic tests. Product formulation is carried out in accordance with BPOM standards Number 13 of 2023 concerning botanical drinks. The results of the iteration treatment formulation show an optimal composition with the addition of 3% black garlic and 6% sacha inchi based on respondents' assessments based on the level of preference test. Stability testing with storage temperature treatment indicates the type of bottle packaging with the optimal chiller temperature in maintaining the product intact. Keywords: formulation, preference test, shot drink, stability test