Instant Drink Research Articles

Innovative Development of Instant Kombucha Drink and Kombucha Ice Cream Using Spray Drying Techniques

This research focuses on the development of instant kombucha drink and kombucha ice cream using spray drying techniques. Kombucha, a fermented tea known for its health benefits, is processed to halt alcohol production and enhance its usability in various forms. The study utilized three treatment methods to ferment kombucha: Cold shock at ≤ 4°C for 5 days, pasteurization at 72°C for 20 mins and yeast removal using a coffee filter, alongside a standard fermentation control. The spray drying process was applied to kombucha from these treatments to produce instant kombucha powder. The physicochemical properties, nutritional quality and microbial safety of the resulting powder were evaluated. The best results were obtained from pasteurization, yielding a powder with low alcohol content (0.13 % w/w), desirable physicochemical properties (4.70 total dissolved solids, 3.10 pH, 0.2177 titratable acidity) and microbial safety (< 1 CFU/ml). Subsequently, instant kombucha powder was utilized to develop two new products: Instant kombucha drink and kombucha ice cream. The instant drink reconstituted well with water, maintaining the original kombucha's flavour profile and health benefits. The kombucha ice cream was formulated to preserve the bioactive compounds and probiotics, offering a novel health-promoting dessert option. Sensory evaluations indicated high consumer acceptance for both products, with the instant drink and ice cream scoring well on taste, texture and overall satisfaction. The innovative use of spray drying to produce instant kombucha powder and its application in diverse products highlights the potential for expanding kombucha’s market presence while retaining its health benefits.

Ashitaba's instant chemical and sensory qualities (Angelica Keiskei)

Ashitaba (Angelica keiskei) is one of the introduced plants originating from Japan,precisely from the island of Hanchijojima which is not widely known in Indonesia. This plantis rich in beta-carotene, vitamins B1, B2, B3, B5, B6, B12, biotin, folic acid and vitamin C,and also contains several minerals such as calcium, magnesium, potassium, phosphorus,zinc and copper. can grow well on Mount Rinjani, East Lombok, West Nusa TenggaraProvince, which is located in Sembalum Village. This plant has potential as a medicinebecause the yellow sap contains chalcones such as xanthoangelols (Xas), 4-hydroxyderricin (4-HD) and isobavachalcone. The active substance contained inchalcone is useful for maintaining glucose homeostasis, increasing red blood cellproduction, increasing concentration power. Based on the description above, thisresearch raises the topic of making Ashitaba leaves into instant drinks in various typesand concentrations of sugar. The types of sugar used are brown sugar and granulatedsugar with concentrations of 20%, 30%, 40%, 50%, 60%. carried out several tests of thecontent of instant ashitaba powder, namely testing water content, reducing sugarcontent and organoleptic tests for color, aroma, taste and texture. Data analysis wasperformed using a completely randomized design (CRD) with two factors, consisting oftypes of sugar (brown sugar and granulated sugar). From the test results, it was foundthat the lowest water content of 2.76% was found in the treatment of granulated sugarwith a concentration of 60% (G1W5), Reducing sugar levels showed that the treatmentof granulated sugar with a concentration of 20% (G1W1) had the highest levels of 8.33%and 3.61 mg. In organoleptic testing (color, taste, aroma and texture) the results showedthat the treatment using granulated sugar with a concentration of 60% (G1W5) had thequality of color, taste, aroma and texture favored by the panelists.

Pembuatan Minuman Kurma Rempah Instan Berbahan Dasar Kurma Kering dan Serbuk Rempah

This research is an experiment in making spice powder and dried dates as a product innovation in instant drinks. This research aims to find out; 1) data on product sensory test results with the criteria of color, aroma, texture, taste, viscosity and preference; 2) the antioxidant content, carbohydrates, calories, fiber and water content are carried out in laboratory tests; and 3)selling price per package. This research is an experimental study with a factor pattern comparing the amount of dried dates and spice powder with 3 treatments, namely (15g:10g), (15g:15g), and (15g:20g). Data collection was carried out using the observation method through sensory tests with the data analysis method of the single ANOVA test and the Duncan follow-up test. The research results show; 1)spice powder with the addition of dried dates produces a product with sensory properties, cream color, sharp spice aroma, smooth texture. Meanwhile, the brewed drink produces sensory characteristics of a dark brown color, sharp spice aroma, soft date texture, sweet taste (taste of spices and dates), viscosity of the liquid date spice drink. The product was well received by the panelists, namely a ratio of 15 grams of spices; 20 grams of dried dates; 2)based on the results of the sensory test, it shows that the sample in the ratio of 15 grams; 20 grams of brewed drink contains carbohydrates; 26.91%, fiber; 1.10%, antioxidant; 98.62/100g, calories; 124.80kcal/100ml%. While powder contains carbohydrates; 23.10%, fiber; 8.01%, antioxidant; 102.10/100g, calories; 241.5080kcal/100g, water; 4.18%; and 3)the selling price of spice powder with the addition of dried dates is known to be IDR 9,000 per 35 gram sachet.

Ginger Leather Candy Formulation at CV Sari Sehat Bogor

Abstract CV Sari Sehat is an SME that produces herbal products such as instant powdered drinks, simplicial, and powdered tea. CV Sari Sehat wants to increase the value of its red ginger commodities through innovation. Currently, the processed red ginger products offered by CV Sari Sehat are only instant drink powder and tea powder, which is why they are seeking to develop new processed red ginger products. Product development is to be carried out by making red ginger jelly candy in the form of thin layers, namely Ginger Leather Candy (GLC). The development process will follow an engineering design approach. This method’s phases include exploration, problem definition, ideation, prototype development, and validation. The best formulation for the GLC product contains ingredients such as water, red ginger extract, pectin, granulated sugar, brown sugar, corn sugar syrup, citric acid, and icing sugar as product coatings. Chemical testing shows that GLC has a moisture content of 15.2%, ash content of 1.5%, sucrose of 46.42%, and reducing sugar of 10.94%. The antioxidant and antimicrobial activity of this GLC product is categorized as weak, with an antioxidant activity value of 177.059 μg/ml and an inhibition zone of 2 mm. However, the organoleptic test results indicate that consumers like this GLC product, with an overall average level of consumer liking of 3.95/5.

Empowerment of Kelompok Tani Kerja Pertanian Peternakan Perikanan (K2P3) Fafinesu Village Through Post-Harvest Handling Training of Passocery

Fafinesu Village is one of the villages in Kecamatan Insana tengah, Kabupaten Timor Tengah Utara (TTU) NTT which has been involved in horticulture cultivation, especially passion fruit, on a fairly large land area. Passion fruit plants are cultivated together with other horticulture such as papaya and vegetables (tomatoes and chilies). The large amount of passion fruit harvested by Kelompok Tani Kerja Pertanian Peternakan Perikanan (K2P3) which was formed in 2020 in Fafinesu Village has not been utilized optimally and its economic value is not yet visible. Knowledge of post-harvest handling of passion fruit is not widely known by the public. Passion fruit business opportunities are still quite wide open because of marketing opportunities. However, one of the factors that is an obstacle to developing passion fruit is post-harvest technology which is not yet known to farmers. This community service program aims to increase farmers' knowledge and skills in post-harvest handling of passion fruit in order to increase the economic value of passion fruit. One product that is long-lasting is using a high sugar concentrate, so training was carried out in making an instant passion fruit drink combined with the medicinal rhizome plant (turmeric) to become a traditional turmeric and passion fruit sour drink product. The method used in this activity is practice and assistance in processing passion fruit. Community service was successful thanks to the active participation of farmer groups by producing new passion fruit processing products in the form of traditional instant drinks. The knowledge and skills of farmer groups increase and will ultimately have an impact on increasing production and the economy

The effect of dayak onion (Eleutherine americana L. Merr) with cinnamon (Cinnamomum burmannii) and its application as an instant drink on fasting blood sugar levels in patients with type 2 diabetes mellitus

The effect of dayak onion (Eleutherine americana L. Merr) with cinnamon (Cinnamomum burmannii) and its application as an instant drink on fasting blood sugar levels in patients with type 2 diabetes mellitus

Literature Review: Edible-Film Dipped Apple Cider as an Instant Drink Innovation

Instant drinks are a type of practical, ready-to-drink beverage product that consumers can purchase and enjoy at any time. One product that is often found is fruit juice soft drink products. Apples are one of the horticultural products that are most in demand and consumed by the public. Apart from being bought and sold in whole form, apples are also widely processed into various food or drink products, one of which is instant drink powder. Instant powdered drinks also have various advantages, including being easy to serve in a short time, being in the form of dry fine granules with a low water content so that the product has a long shelf life, and can be made using an easy and cheap method. The method used in this research is a literature study, in the form of analysis of scientific articles from various journals which discuss the composition of ingredients, how to make apple juice, how to make edible film packaging, and the benefits obtained from this instant drink made from apples. The innovation in processed products made from apples presented in this literature review is the idea of an instant drink of dipped apple juice packaged in edible film. This innovation is a combination of creating practicality, but also maintaining environmental friendliness. Apart from that, the innovation of dip packaging which usually uses cloth tea bags by changing it to edible film packaging can also reduce the waste that is usually produced from instant dipped beverage products because of the nature of edible film packaging which is water soluble and can be consumed.

Utilization of the tiwai plant (Eleutherine americana merr) as a functional instant drink containing antioxidant

Utilization of the tiwai plant as a functional instant drink containing antioxidants, one of the product diversifications to increase farmers’ income. This study aims to determine the effect of the ratio of tiwai extract and palm sugar on physical properties, organoleptic, antioxidant activity, and glucose response. This study used a non-factorial Completely Randomized Design (CRD) with 6 levels of treatment and 3 replications. The data obtained were analysed using variance, if it had an effect, a further test of Honest Significant Difference (HSD) was carried out, while the glucose response data was carried out by the T-test. The results showed that the comparative treatment of tiwai extract and palm sugar had no significant effect on hedonic taste, water content, ash content, Brix degree, precipitate, and glucose response. The water content obtained ranged from 3.67%-5.17%. The antioxidant activity values obtained ranged from 60.77 ppm to 153.81 ppm (strong to weak categories). Instant tiwai drink does not increase blood glucose levels, does not interfere with systolic and diastolic responses, and does not trigger an increase in heart rate.

ANALISIS PROXIMAT PENAMBAHAN EKSTRAK JAHE (Zingiber officinale) PADA PEMBUATAN MINUMAN INSTAN COKLATE JAHE

Chocolate (Theobrema cacao Linnaeus) is a plantation commodity that is most important in Indonesia's economic development. In South Sulawesi, especially the Tarengge area, East Luwu Regency, there is no innovation of chocolate drinks in East Luwu. While in the area of East Luwu district is famous for being a district with the largest producer of chocolate fruit in South Sulawesi, the purpose of this study was to determine the effect of the addition of ginger to ginger chocolate instant drink with the best ratio of chemical tests including yield, moisture content and organoleptic.
 This study was conducted with four treatments with three repetitions. the comparison of ginger in instant drinks with the ratio of A (without ginger), B (1: 1), C (1: 1.5), D (1: 2). This study uses the Complete Randomized Design (CRD) analysis method, and will be followed by an additional test, namely the Duncan Test if there are significant differences.
 The highest sugar content was found in treatment B (1;1) 29.41, and the highest water content was in treatment C 3.00 (1:1.5). While the highest treatment in color aspect A1 (Control), aroma aspect C (1:1.5) and taste aspect C (1:1.5) and texture aspect D (1:2).
 Keywords: Chocolate Fruit, Ginger, Sugar content, Crystallization, Instant Beverage

Analysis Analysis of the Financial Feasibility of Producing an Instant Drink Mixed with Siamese Orange Peel Extract and Cinnamon Extract

Instant drinks are now increasingly popular among people. Because its practical use makes it easier for people to consume it. Then, along with the need to maintain health, drinks made from herbal ingredients have also become the people’s choice. One of the herbal ingredients that can be used is Siamese orange peel and cinnamon. The two ingredients are extracted and dried with a spray dryer, and the powder obtained is added with stevia sugar (1:3) and then packaged in 2 grams/sachet. Feasibility analysis is needed to determine whether this instant drink is feasible if used as a production business. From several financial aspects, the Break Event Point (BEP) receipt was IDR 68,480,496, the BEP production volume was 5,707 boxes, and the BEP price was IDR 8,965/box. Then, the eligibility criteria used are Net Present Value (NPV) obtained at IDR 13,049,296 (NPV>0), Internal Rate of Return (IRR) 16.59% (IRR>interest rate), Net Benefit Cost Ratio (Net B/C) 1.23 (Net B/C>1), and Payback Period (PP) 1 year 4 months (PP<age of business).

Formulation and characterization of bael pulp powder from locally grown bael fruit (Aegle marmelos L.) in Dinajpur, Bangladesh

Human diets necessitate the inclusion of fruits. They serve as both a lucrative commercial commodity and a vitally needed dietary staple. Bael (Aegle marmelos L.) is a seasonal fruit, thus in order to make it more widely available, this research concentrated on manufacturing pulp powder and examining its physical and chemical characteristics as well as the sensory assessment of instant drinks manufactured from pulp powder. In this study, Bael pulp was categorized according to its seed and gum components, dried in a hot air oven, powdered, and analyzed for functional properties, nutritional composition, and sensory profile of the prepared drinks. Protein content was found to be 10.21, 10.21, and 11.08% for sample I, II, and III, respectively, indicating a high amount of protein in Bael fruit. The results showed that the Bael fruit contains a high amount of carbohydrates, fiber, minerals, vitamin C and a low percentage of fat. These phenomena indicate that Bael powder contains high nutritional value. Again, the analysis of the physical and functional properties of the Bael powder sample showed that the bulk density and swelling power were increased in the order of Samples I, II and III, but in contrast, an almost reverse result was obtained for the particle density and percent porosity shown. The overall acceptance of the prepared drinks was performed for samples I, II and III by sensory evaluation and we found that the samples were least, moderately and highly accepted.

The effect of maltodextrin and drying temperature on the characteristics of Aloe-bignay instant drink

The formulation of functional drinks based on aloe vera gel and bignay fruit extract (Aloe-bignay) has the potential to be developed. Aloe vera gel contains glucomannan and fiber which are also good for health. Bignay also provides health effects because it contains a lot of anthocyanins and has the ability as an antioxidant. The weakness of Aloe-bignay drink products is the occurrence of precipitation and discoloration during storage. One of the steps that can be taken to optimize the formulation and extend the shelf life is to add a filler of maltodextrin into Aloe-bignay instant drink. The purpose of this study was to determine the effect of maltodextrin concentration and temperature of drying on the characteristics of the Aloe-bignay instant drink. The research design used a completely randomized 2-factor design consisting of factor 1 was maltodextrin concentration (10%, 20%, and 30%) and factor 2 was the drying temperature (30°C, 40°C, and 50°C). The aloe-bignay instant drink was determined by its characteristics, namely color (ΔE), moisture content, water-soluble index, vitamin C, antioxidant activity, and acidity. The results showed that the concentration of maltodextrin affected the color (ΔE) and moisture content, while the drying temperature affected the water content, vitamin C, and acidity. The best formulation of Aloe-bignay instant drink is maltodextrin 30% and a drying temperature of 40°C.

Empowerment of PKK in Keliling Benteng Ulu Village, West Martapura District by Utilizing TOGA into an Instant Drink with Commercial Value

Keliling Benteng Ulu Village (KBU) in West Martapura Subdistrict, Banjar Regency, South Kalimantan, is an adopted village under the supervision of the Undergraduate Medical Study Program, Faculty of Medicine, Lambung Mangkurat University. Previously, they distributed TOGA plant seeds and conducted educational sessions on their benefits. In the current phase, five residents are selected for training in creating instant herbal drinks from TOGA plants, supported with necessary tools. The resulting herbal drink, named "Jamu WIRAS," is linked with the "KBU Sehat" SME group. After initial training on creating and packaging, participants will autonomously produce the drink, providing photo and video documentation. A WhatsApp group facilitates communication between the service team and SME group. The marketing involves the district-level Women's Welfare Organization's assistance and integration into various events.

Pengaruh Penambahan Maltodekstrin dan Tween 80 terhadap Karakteristik Bubuk Minuman Instan Daun Jeruju (Acanthus Ilicifolius L.)


 
 
 Abstract
 The purpose of this research was to determine the concentration effect of maltodextrin and tween 80 on the characteristics of the jeruju leaf instant drink powder and to proper concentration of maltodextrin and tween 80 to get the jeruju leaf instant drink powder with the best characteristics. The research used a factorial randomized block design with 2 factors. First factor was concentration of maltodextrin that consisting of 3 levels (10%, 15% and 20%) and second factor was concentration of tween 80 that consisting of 3 levels (0.3%, 0.4% and 0.5%) so there were 9 treatment combinations. The repetition of each treatment combination was carried out 2 times, in order there were 18 experimental units. The data were analyzed statistically using the variance test and if the treatment had a significant effect to observed of parameters, it was continued with Duncan's Multiple Range Test. The result showed that interaction of the concentration of maltodextrin and tween 80 had a significant effect (P<0,05) on the moisture content, ash content, solubility, solubility time, total phenol, and antioxidant activity.Each concentration of maltodextrin and tween 80 had a very significant effect (P<0.01) on yield. The concentration of 20% maltodextrin and 0.5% tween 80 it was the best treatment to produce jeruju leaf instant drink powder with a yield of 11.81%, water content of 4.7%, ash content of 1.25%, solubility of 92.55%, dissolving time of 16.42 seconds, total phenol 19.27 mgGAE/g powder, antioxidant activity of 66.25%, sensory assessment of color was liked, aroma that was kinda of liked with a somewhat distinctive aroma characteristic of jeruju leaf, taste that was kinda of liked with a somewhat distinctive taste characteristic of jeruju leaf, and the overall acceptance was liked.
 
 

PKM ALAT PEMERAS JAHE BAGI USAHA MINUMAN KESEHATAN “MBA IMA”

The development of processed products from ginger has recently begun to grow, especially with the presence of the Covid 19 virus which has an impact on all countries, especially for Indonesia. Preparations made from ginger and other spices are believed to maintain stamina for the human body. Processed products from ginger ranging from ginger wedang, ginger candy and instant ginger. Some of the benefits of instant ginger for health include warming the body, relieving colds, reducing menstrual pain and many other uses. Some types of ginger that are commonly developed in Indonesia include red ginger, small and large white ginger. With the different characteristics and benefits of each type of ginger, the ginger that is often processed into powdered ginger or instant ginger is red ginger. In Bangka Belitung, especially Bangka district, Mrs. Salimah has been processing this instant ginger since3 years ago, until now she is still producing this red ginger instant drink. The problem faced by Mrs. Salamah as a community service partner is because the equipment used to produce instant ginger still uses manual or makeshift equipment so that the resulting production is not optimal. To cover the lack of partners' problems, community service will provide solutions to partners, namely in the form of TTG machines (appropriate technology) to support instant ginger production. By using this squeezer machine, Mrs. Salimah can extort 5 kg in 15 minutes compared to using her hands, 5 kg can take 30 minutes.

ANTIOXIDANT ACTIVITY ON SARRABBA IS BASED ON THE PROPORTION OF RED GINGER EXTRACT (ZINGIBER OFFICINALE ROSCOE) AND CINNAMON EXTRACT (CINNAMOMUM VERUM J. PRESL)

This study aims to evaluate the antioxidant activity, total phenol, yield and evaluation of the panelists' preference level including color, taste and aroma of instant sarabba. Sarabba is processed into an instant drink to extend the shelf life of the sarabba drink and is practical. The research method used was a completely randomized design (CRD) method with 4 treatment levels of the proportions of red ginger extract and cinnamon extract namely A (100% : 0%), B (95% : 5%), C (90% : 10%) ) and D (85% :15%) with 3 repetitions. The analytical method used in this research is the Folin Chiocalteau method for the total phenol test, the DPPH (1,1-diphenyl, -2 picrylhydrazyl) method for the antioxidant activity test. The results showed that the IC50 of instant sarabba ranged from 662.13 - 886.93 ppm and total phenol ranged from 2.21 - 6.75 mgGAE/100 g sample. Treatment of the proportion of 100% red ginger extract and 0% cinnamon extract had the strongest antioxidant activity with IC50 of 662.13 ppm and total phenol with a value of 6.75 mgGAE/100 g simple

Physical, reconstitution and phenolic properties of instant drink mix prepared with Moringa oleifera leaf, raw banana and whey protein concentrate

The formulation of instant drink mix with nutritional enhancement and optimum physical properties is a challenging task. The present study was undertaken to formulate instant drink formulation (IDF) mix using the ingredients green unripe mature banana powder (GMBP), Moringa oleifera leaf powder (MLP) and whey protein concentrate powder (WPCP) as main ingredients. Different combinations of these ingredients were mixed to formulate nine different variants (treatments) of composition mixes. The developed treatments were evaluated for physical and reconstitution properties of color characteristics, water activity, bulk density, tapped density, flowability, angle of repose, foaming capacity, swelling index, hygroscopicity, water absorption capacity (WAC), water solubility index (WSI), dispersibility, and wettability. The samples were evaluated for phenolic composition and antioxidant potential. Water activity, bulk and tapped density among the samples was ranging between 0.245–0.254 aw, 0.35–0.43 g/cm3 and 0.67–0.77 g/cm3, respectively. The flowability characteristics of Carr index (CI), Hausner ratio (HR) and angle of repose were ranging between 26.20–55.51, 1.36–2.34 and 27.51–48.33, respectively, with T1 treatment having the highest values for these characteristics. Foaming capacity, swelling index and hygroscopicity was found to be 21.83–51.17 %, 3.55–10.16 % and 24.53–36.67 %, respectively. The WAC and WSI was observed to be highest in the T1 treatment with 2.55 and 76.27, respectively. Whereas, the dispersibility and wettability was found to be between 49.75–87.93 (%) and 14.15–22.46 (s), respectively. Total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) in the analyzed samples were ranging between 26.86 and 1740.00 mg GAE/100 g, 12.33–1880.50 mg RE/100 g and 0.27–448.83 μg C3G/g, respectively. For the antioxidant assays, the DPPH, ABTS and FRAP assay were recorded with 10.30–8.36 % inhibition, 11.85–88.07 % inhibition and 0.36–22.72 μM Fe2+/100g, respectively. Polyphenol profile and enzyme inhibition activity was analyzed among the formulated compositions.

Optimization of fluidized bed agglomeration process for developing a blackberry powder mixture

The research objective was to experimentally optimize the fluidized bed agglomeration process of an agglomerated blackberry powder mixture (ABPM) using the response surface methodology. As a raw material, a powdered mixture of blackberry from Castile (Rubus glaucus Benth) obtained by spray drying (SD) was used. In the evaluation of the agglomeration process, the response surface methodology was applied using a central design with a face-centered composition (α = 1), considering the independent variables: fluidisation air inlet temperature (T) (50–70 °C), the binder solution atomization air pressure (P) (1–2 bar) and process time (t) (20–35 min); and the dependent variable: moisture content (Xw), solubility (S), wettability (We), apparent density (ρa), total phenols (TP), radical scavenging (ABTS·+ and DPPH· methods), anthocyanins (Ant) (cyanidin-3-glucoside (C3G)), ellagic acid (EA) and vitamin C (Vit. C). In general, the ABPM exhibited higher porosity and particle size, which generated changes in S, We and ρa, and a better rehydration capacity of the ABPM. The optimal process conditions (T = 70 °C, P = 1.7 bar and t = 21.7 min) defined the most favourable attributes of the ABPM (Xw = 9.7 ± 0.1%, S = 74.9 ± 4.9%, We = 13.7 ± 3.6 min, ρa = 0.312 ± 0.009 g/mL, TP = 4084.6 ± 30.6 mg AGE/100g dry base (db), ABTS·+ = 4511.4 ± 124.5 mg TE/100 g db, DPPH· = 4182.7 ± 66.4 mg TE/100 g db, Ant = 213.6 ± 15.9 mg C3G/100 g db, EA = 1878.2 ± 45.9 mg/100 g db and Vit. C = 29.8 ± 7.4 mg/100 g db. The agglomeration process improved the instantaneous properties and the flow behaviour of the ABPM. Additionally, it offers significant nutritional value with potential use as an instant drink and raw material for the food industry.

Analysis of vitamin content in products intended for infants and children on the Serbian market

Infant formula and follow-on formula, baby food and food supplements are important sources of essential nutrients for infants and young children. It is therefore important to monitor the nutrient content of these products. The content of vitamins A, D, E, C and B group was determined in 121 samples (44 samples of infant and follow-on formulas, baby foods, foods for special medical purposes and 77 of food supplements for children. High Performance Liquid Chromatography with Fluorescence and Diode Array Detector (HPLC-FLD-DAD) methods, were used for analysis. Among these samples, almost every third sample was outside of the defined tolerance range. The biggest deviations were found for vitamins A and E. The obtained values in foods for infants and young children for vitamins A and E was 17–147 % and 24–140 % of the declared value, respectively, whereas for food supplements, they were 5–150 % and 52–205 %, respectively. The highest values for vitamin E were in instant drinks (80–203 % of the declared value). The content of vitamins D and B2 in food supplements in liquid form was 10–127 % and 11–110 % of the declared value, respectively. Considering that these foods are often the only source of essential nutrients for infants and children, these results show the need for regular monitoring of the composition of these products.

PENENTUAN PRIORITAS ATRIBUT PRODUSEN MINUMAN INSTAN DENGAN MENGGUNAKAN METODE ANALYTIC HIERARCHY PROCESS

Decision Support System is a computer-based interactive system that helps decision making in utilizingnthe use of data and decision model models to solve problems that are semi-structured and unstructured The decision support system method is very diverse several methods that are often used, including the fuzzy logic method Expert System Method and the Analytical Hierarchy Process (AHP) method in this study will use the analytical hierarchy method AHP Process to Determine the Priority of Instant Drink Manufacturer Attributes at PT Kembar Putra Makmur The results of the study showed that the highest criteria were found in the delivery criteria with a value of 0 27 and the highest alternative was found in alternative KINO producers with a value of 0 55