Development of Java Tea based Functional Drink: Scale-up FormulaOptimization based on the Sensory and Antioxidant Properties

C. H. Wijaya; N. Sutisna; B. Nurtama; T. Muhandri; S. Indariani

doi:10.7324/JAPS.2018.8909

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Abstract

A Java tea-based functional drink was modified by using simplicia extracts rather than fresh ingredients to facilitate mass production. However, the modification can impact a product’s nutraceutical efficacy as well as its sensory properties. This study aimed to optimize the formula for the modified Java tea-based functional drink in terms of both maximum antioxidant properties (efficacy) and sensory properties (color, taste, and aroma). Formula optimization was performed by response surface methodology (RSM) using Design Expert® 7 software. Java tea extract (JE), sappan wood extract (SE), ginger extract (GE), and lime extract (LE) contents were identified as important factors for optimization because of the antioxidant and desirable sensory properties of these ingredients. Sensory evaluation was conducted using the balanced incomplete block design (BIBD) method. Ultimately, a Java tea-based functional drink was successfully formulated from simplicia extracts with optimum sensory and antioxidant properties. The antioxidant activity of the optimum formula was 335.69 ± 48.30 ppm ascorbic acid equivalent antioxidant capacity and the sensory acceptance scores (on a scale of 1–7) were 5.6 for color, 5.8 for taste, 5.2 for aroma, and 5.2 for overall attributes (corresponding to ‘like slightly’ to ‘like moderately’). Simplicia extracts in appropriate combinations can be used instead of fresh ingredients for the large-scale production of a Java tea-based functional drink while maintaining efficacy and palatability.

Keyword: Formula optimization functional drink Java tea product development.

Citation:

Wijaya CH, Sutisna N, Nurtama B, Muhandri T, Indariani S. Development of Java Tea based Functional Drink: Scale-up Formula Optimization based on the Sensory and Antioxidant Properties. J App Pharm Sci, 2018; 8(09): 055-060.

Copyright: © The Author(s). This is an open-access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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