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

Bhagavathi Sundaram Sivamaruthi ,Nana Sutisna ,Budi Nurtama ,Tjahja Muhandri ,Susi Indariani

doi:10.7324/japs.2018.8909

Abstract

In supporting of product industrialization, development of Java Tea based functional drink was modified by using simplicia extracts produced by selected toll manufacturing. However, modification will impact productâ€™s efficacy as well as the sensory properties. This study aimed to optimize the formula of Java Tea based functional drink based on the sensory and antioxidant properties made from simplicia extracts. Formula optimization was determined by response surface methodology (RSM) using Design ExpertÂ® 7 program. Java tea extract (JE), sappan wood extract (SE), ginger extract (GE) and lime extract (LE) were determined as factors due to their potential of antioxidant and sensory properties. Sensory evaluation was deployed by using balanced incomplete block design (BIBD) method. A Java Tea based functional drink made from simplicia extracts with optimum sensory and antioxidant properties has been successfully formulated. The verified model showed that antioxidant activity of the optimum formula was 335.69 Â± 48.30 ppm ascorbic acid equivalent antioxidant capacity and the sensory acceptances (7 scales) for colour, taste, aroma and overall attributes were 5.6, 5.8, 5.2 and 5.2 (like moderately to like slightly), respectively. Utilization of simpliciaâ€™s extract showed a potential conformity with the fresh ingredients in the development of Java Tea based functional drink.

Highlights

Functional foods believed to promote general health and reduce the risk of diseases are becoming increasingly popular, including various herbal drinks
A Java tea-based functional drink was modified by using simplicia extracts rather than fresh ingredients to facilitate mass production
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

Summary

Introduction

Functional foods believed to promote general health and reduce the risk of diseases are becoming increasingly popular, including various herbal drinks. Many of these herbal drinks are produced from traditional medicinal ingredients such as Java tea. Research on Java tea-based functional drinks has shown promising health benefits such as antihyperglycemic activity (Indariani et al, 2014). These drinks are rich in antioxidants (Wijaya et al, 2010). A Java tea-based functional drink prepared using fresh ingredients was reported to possess 532.307–726.818 ppm ascorbic acid equivalent antioxidant capacity (AEAC) (Wijaya et al, 2007; Wijaya et al, 2011).

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