Design formula and product prototype of beverage made from tamarillo (Solanum betaceum) fruit and sappan wood (Caesalpinia sappan) using Kano method

Abstract

People’s awareness of healthy foods and beverages has continued to increase. This phenomenon encouraged new product innovation of beverages with a health benefit. To be developed as a functional beverage, tamarillo fruit and sappan wood were well-known for their anti-hyperglycemic functionality. This study aimed to determine the design prototype of a beverage product from tamarillo fruit and sappan wood and determine the best formulation using the Kano method. The product design method was conducted using the Kano method, then the resulted data was used to formulate products. The results revealed four attributes categorized as one-dimensional, five attributes as attractive, one attribute as indifferent and one attribute as must-be. The optimum formula based on hedonic and product cost analysis was formula that consisted of 58.97% tamarillo extract, 9.83% sappan wood extract, 29.49% water, and a 1.7% stevia sweetener. The product prototype has several preferences criteria including ready to drink beverage, liquid-formed, bright-colored, using PET bottle as packaging, the inclusion of halal and nutrition fact label