Design formula and product of beverages made from Tamarillo fruit (Solanum betaceum) and Job’s tears (Coix lacryma-jobi L.) using Kano method

Abstract

Tamarillo fruit and job’s tears contain polyphenol and phytosterol compounds known to encounter hyperlipidemia, so it is potentially used as ingredients to make a beverage product with health benefits. This study aims to obtain the consumer’s desired attribute and formulate the best sensory beverage products from the materials mentioned above. The research methods consist of a survey using Kano questionnaire, formulation, hedonic scale assessment, and economic production counting of the product. The results showed that six attributes could increase consumer satisfaction, including fruit-based drink, herbal-based drink, ready to drink product; has a predominantly fruity taste; low sugar content; and proven to have health benefits. All designed formula has hedonic assessment value as a mean from 4.21 to 5.02 (from 7 scale). Therefore, formula 4 was exhibited as the best product with lower cost compared to commercial products with highest tamarillo content.