Ready-to-drink Research Articles

Effects of a ready-to-drink thermogenic beverage on resting energy expenditure, hemodynamic function, and subjective outcomes.

Thermogenic supplements are often consumed by individuals seeking to improve energy levels and reduce body fat. These supplements are sold in powdered or ready-to-drink (RTD) forms and consist of a blend of ingredients such as caffeine, green tea extract, and other botanical compounds. While there is evidence that thermogenic supplements can positively affect resting energy expenditure (REE), the effect varies based on the combination of active ingredients. Additionally, there is some concern that thermogenic supplements may cause unwanted side effects on hemodynamic variables, like heart rate (HR) and blood pressure (BP). Therefore, further investigation into the efficacy and safety of commercially available products is warranted. Twenty-eight individuals (14 F, 14 M; age: 23.3 ± 3.9 yrs; height: 169.4 ± 8.6 cm; body mass: 73.3 ± 13.1 kg) completed two visits in a randomized, double-blind, crossover fashion. Each visit began with baseline REE, HR, and BP assessments, which were followed by ingestion of an active RTD thermogenic beverage (RTD; OxyShred Ultra Energy) or placebo (PL). Assessments were repeated at the intervals of 35-50- and 85-100-minutes post-ingestion. In addition, subjective outcomes of energy, focus, concentration, alertness, and mood were collected five times throughout each visit. Repeated-measures analysis of variance was performed with condition and time specified as within-subjects factors and sex and resistance training (RT) status as between-subjects factors. Statistical significance was accepted at p < 0.05. A significant condition × time interaction was observed for REE (p < 0.001). Higher REE values were demonstrated at 35-50 min (0.08 ± 0.02 kcal/min; p = 0.001; 5.2% difference) and 85-100 min (0.08 ± 0.02 kcal/min; p = 0.001; 5.5% difference) after RTD ingestion as compared to PL. No significant condition × time interactions were observed for respiratory quotient, HR, or BP. Condition main effects indicated lower HR (3.0 ± 0.9 bpm; p = 0.003), higher SBP (3.5 ± 1.1 mm Hg; p = 0.003) and higher DBP (3.5 ± 0.9 mm Hg; p < 0.001) in RTD as compared to PL, irrespective of time. Condition × time interactions were observed for all subjective outcomes (p ≤ 0.02). Post hoc tests indicated statistically significant benefits of the RTD over PL for energy, focus, concentration, and alertness, without significant differences for mood after correction for multiple comparisons. Sex and RT status were not involved in interactions for any outcomes, except for a Sex × RT status interaction for energy, indicating higher energy ratings in non-resistance-trained vs. resistance-trained males. These data suggest that acute ingestion of a thermogenic RTD beverage significantly increases REE, and this elevated caloric expenditure is sustained for at least 100 minutes following ingestion. Furthermore, the RTD beverage increased measures of energy, focus, concentration, and alertness as compared to placebo. While minor differences in hemodynamic variables were observed between conditions, all values stayed within normal ranges. Individuals aiming to increase energy expenditure may benefit from acute ingestion of an RTD thermogenic supplement.

Development of ready-to-drink tea with Lactobacillus plantarum Dad-13 based on the vulnerability aspects of the production process

Tea is one of the plantation crops which contributes to 3.27% of the Gross Domestic Product (GDP) in Indonesia. As one of Indonesia’s export commodities, tea plays a big role in foreign exchange revenue. Among various kinds of processed tea drinks, 14.36% of tea consumers in Indonesia have a preference for consuming ready-to-drink (RTD) tea, implying its market potential in Indonesia. Furthermore, the increasing trend of healthy products resulted in the rise of the probiotic beverage market globally. Therefore, an RTD tea product with the addition of Lactobacillus plantarum Dad-13 has been developed, named ProbioTea. This study discusses the development of the ProbioTea product and vulnerability analysis of the two processes used: cold brew and hot brew. The study aimed to determine the level of vulnerability at each stage of ProbioTea manufacturing to reduce the risk of failure in large-scale production. This study also investigated antioxidant contents, cell viability, pH, and the visual appearance of ProbioTea. The result showed that the mixing and storage process has a high vulnerability to both cold and hot brew methods. The result of the assessment of risk vulnerability in the ProbioTea production process showed no risk with an extreme level of vulnerability. Thus, it indicated that the risk in the ProbioTea production process can be managed properly. The percentage of antioxidants in the cold brewing method was 51.25 - 71.76%, while the hot brewing method shows 44.89 - 54.74%. After storage, ProbioTea with the cold brew method experienced an increase in antioxidants because the low temperature was able to protect the bioactive compounds in tea. Meanwhile, there was no significant difference in the cell viability of ProbioTea processed on the cold and hot brew. After storage, the cell viability contained in ProbioTea was more than 6.8 CFU/mL. The acidity of ProbioTea processed in both cold and hot brew was not significantly different. This research concluded that the ProbioTea product is good.

Study on the pre-formulation of Sonneratia caseolaris as ready-to-drink fruit beverage

The uses of mangrove fruit in food and beverages are rarely published in scientific papers. One of the mangrove fruits used is Sonneratia caseolaris (berembang) or mangrove apple. Each part of the mangrove apple is unique and believed to have many uses, such as the sepal showing high antioxidants property. Some villagers eat the fruit as a vegetable although it is not very well known. Ripe fruit could destroy intestinal parasites in combating diarrhoea and semi-cooked fruit could cure cough. Few mangrove communities in Malaysia can process S. caseolaris fruit into food products such as jams and syrups. This research aimed to formulate mangrove apple (S. caseolaris) fruit puree and process it into a refreshing drink which complied with consumer acceptance and a longer shelf-life. Processing procedures for handling delicate S. caseolaris fruits and fruit puree formulations were developed for commercialization to ensure sustainability of raw material supply. Besides quality control and safety studies, the selection of ripe fruit with the appropriate size along with processing of the starting material is important to increase the quality of the product to be produced. Paste is the most suitable form to handle because the fruit of S. caseolaris has a soft texture apart from the sour taste with its own unique aroma. Ready-to-drink (RTD) fruit beverage product from S. caseolaris was developed through the support of scientific value through chemical, bioactivity, formulation, sensory, product safety and quality studies. Formula selection of RTD fruit beverage product is also an important factor in meeting local demand, ensuring it comply with customer requirements and are marketable. This study is expected to produce better quality herbal products that meet standards and penetrate the global market.

Degradation of imidacloprid and acetamiprid in tea (Camellia sinensis) infusion by ultraviolet light irradiation

The degradation of imidacloprid and acetamiprid in tea infusion by ultraviolet (UV) light irradiation was investigated in this study. Results showed that the influence of UV light irradiation on the quality of tea infusion was controllable and UV light irradiation was effective on the degradation of both pesticides. The maximum removal rates were 75.2% for imidacloprid and 17.6% for acetamiprid after irradiation (650 µW/cm, 2 120 min). The degradation of both pesticides followed the first-order kinetics model. Three degradation products were identified for imidacloprid and one for acetamiprid based on liquid chromatography-tandem mass spectrometry analysis. The degradation pathway of imidacloprid involved in the cleavage of C–C bond with the loss of nitro group followed by the hydrogenation, oxidation and hydrolysis, while the degradation of acetamiprid involved in the oxidation at the chlorine atom with the bonding of C atoms at positions 1 and 4 on the pyridine ring. Simultaneously, the toxicity of both pesticides was mitigated by UV light irradiation according to LO2 cell toxicity evaluation. The study provided a low-cost and effective way to reduce imidacloprid and acetamiprid from tea infusion, and it has the potential to be applied to the ready-to drink tea beverage production in industrial scale.

Report of 2021 BCOJ Collaborative Work: Efficient Analysis of Alcohol Concentration in RTD (Ready to Drink) Alcoholic Beverages Using a Near-Infrared System

In this collaborative BCOJ study, the Alcolyzer method was found to be applicable to the analysis of alcohol concentration in RTD. This method has been adopted for inclusion in the Methods of Analysis of the BCOJ. The differences between the average alcohol concentrations measured by the Alcolyzer method and the distillation method were less than 0.1% (v/v) and considered comparable. The repeatability of the Alcolyzer was smaller than the upper limit of 0.3% required by the Japan National Tax Agency, and the reproducibility was smaller than the upper limit of 0.5% required by the Japan National Tax Agency. This method has been admitted as a reasonable and accurate method for the analysis of alcohol concentration in RTD samples by the Japan National Tax Agency.

Analysis Of Problems In The Marketing Mix Against Customer Loyalty in Cerita Kita Cafee

Coffee lovers in Indonesia in every year continues to rise according to 2016 until 2023. Consumption of coffee as a beverage or Ready to Drink (RTD) is becoming more significant in Indonesia especially in Cerita Kita Cafee &amp; as an animo of this time. Compulsory marketing mix is carried out using caution because it is a misleading one aspect of the akbar on the venture. This research aims to determine the effect of marketing mix variables on consumer loyalty variables. Methodologically, the paper is an explanatory research that reveals variable interactions using other variables using hypothesis submissions. There are 100 respondents who are expected in this study to use public news online. The sample is based on respondents who have visited Cerita Kita Cafee at the Store in Magelang. The data in this study was then analyzed using double linear regression using IBM SPSS 22. The test results against the 7th hypothesis is that the marketing mix has a significant influence on consumer loyalty. Hopefully this research can be used as a benchmark for our Cafee's story party to improve and expand efforts in the coming days.

The developing of reduced-sugar ready-to-drink cocoa beverages: optimization of stabilizers and sugar replacers concentration

Sugar has a role in the intrinsic properties of the product and gives a satiety effect after consumption. Nevertheless, its adverse effect on the human body becomes an essential reason to reduce the sugar content including in ready-to-drink (RTD) cocoa beverages. Besides the sugar, the properties of the beverages are also affected by the stabilizers. The development of reduced-sugar RTD cocoa beverages was studied in two steps. Initially, the stabilizers comprising kappa-carrageenan (κ-carrageenan) and carboxymethyl cellulose (CMC) were optimized in the full-sugar RTD cocoa beverage by which the concentrations of the stabilizers could stabilize cocoa particles and the beverage met its prominent characteristics regarding the sensorial properties also physical properties (sedimentation, rheology, and color). The CMC and κ-carrageenan respectively varied into formulas, which were F0(0%;0%), F1(0.025%;0.01%), F2(0.025%;0.02%), F3(0.025%;0.03%), F4(0.05%;0.01%), F5(0.05%;0.02%), F6(0.05%;0.03%), F7(0.075%;0.01%), F8(0.075%;0.02%), and F9(0.075%;0.03%). The chosen formula given by this first optimization, F5, was used as a basic formula for reducing the sugar of the beverage in which isomalt together with one of the high-intensity sweeteners (HISs), sucralose, was used as sugar replacer. The research revealed that the F5 within its sugar content was reduced until a portion of 37.04%, could still be tolerable based on sensorial properties.

College Students’ Preferences for Commercial Ready-To-Drink Jasmine Black Tea: Sensory Approach

The growth of ready-to-drink (RTD) jasmine black tea in Indonesia is increasing due to its unique flavor and convenience. This research aimed to investigate the preferences of college students, representing Gen Z as the second largest demographic proportion, across commercial RTD jasmine black teas (coded as SSX, PHZ, GLA, and KTO) using 3-point JAR (Just-About-Right) scales. As many as 101 consumers participated in assessing five sensory attributes (jasmine aroma, sweetness, bitterness, tea flavor, and astringency) and overall liking. The most penalized attributes impacting product performance were identified using penalty analysis. In contrast, the association between the JAR level of sensory attributes and overall liking across samples was explored using PCA (Principal Component Analysis). The overall penalty showed that tea aroma and astringency influenced the overall liking for all samples. Jasmine aroma and bitterness showed no effect on KTO liking, while only GLA liking was unaffected by sweetness. PCA biplot explained that the GLA sample had the strongest correlation with overall liking as represented by JAR level of tea flavor, astringency, jasmine aroma, and sweetness but was slightly influenced by JAR level of bitterness. It could be concluded that GLA was a sample with the optimum preferences perceived by college students.

Chemical Characteristics, Antioxidant Activities, and Lead (Pb)-Chelating Ability of Powdered Drinks made from Coriander (Coriandrum sativum) Leaves Extract

Coriander is one of the natural antioxidant sources that can be used as chelating agent of heavy metals, such as lead (Pb) due to the presence of its phenolic compounds. However, the coriander has only been used as one of the spices on some dishes, and the other potential benefits have not been widely explored. Therefore, the processing of coriander leaves into a ready-to-drink (RTD) powdered beverage would be one of the ways to utilize the coriander. The objective of this study was to analyze the effect of drying temperature and maltodextrin concentration on product quality of powder drink. This study applied a complete randomized design of factorial pattern with two factors. The first factor was the drying temperature of 40oC, 50oC, and 60oC, while the second factor was the addition of maltodextrin as filler with the concentration of 5%, 10%, and 15%. The optimum treatment was observed at drying temperature of 40oC with maltodextrin concentration of 15%, yielding powder drink with water content of 4.19%; solubility of 89.92%; total phenol of 131.93 mg TAE/g; primary antioxidant activity of 47.05%; secondary antioxidant activity of 79.30%; and Pb reduction ability of 95.36%.

The superior performance of the two-step rating-based double-faced applicability (DFA) test to the check-all-that-apply (CATA) question

For successful product development and marketing in the food/beverage industry, it is vital to study the product attributes perceived by consumers effectively and efficiently. Recently, a two-step rating-based ‘double-faced applicability’ (DFA) test was developed to study consumer perception and evaluation of product attributes in a quantitative way using d-prime affect magnitude (d'A) based on signal detection theory. This study assessed the product discrimination and characterization performance and interpretationability ofd'Aoutput measures of the DFA approach in comparison with the check-all-that-apply (CATA) question. An independent samples design (each N = 108) was used to evaluate eighteen ready-to-drink (RTD) latte products with eighteen attributes. A cluster analysis was also performed, and based on this the relationships of the two output statistics -d'Aand total citation frequency were examined. Product attributes were generated based on literature reviews on coffee sensory and emotion studies and sensory/consumer research methodology to encompass consumer perception generally applicable to beverage, and for each attribute, a pair of ‘double-faced’ descriptors in three categories - ‘general weak-strong’, ‘sensory’, and ‘sentimental consequence’ were used for the DFA test. Thed'A of the DFA test provided similar product characterization to citation frequency of the CATA question, yet provided better product discrimination and reflected the consumer affective perception for each product independently in a better interpretable way, in valence. It showed a sigmoid relationship with the citation frequency due to its nature of reflecting valence. Overall, the results contribute support for the usefulness of the DFA approach for consumer product testing and suggest the potential of developing a generally applicable DFA test format for studying integrated attribute perception.

Improvement of Antioxidant Activity and Sensory Quality of Pagilaran’s Tea Clones Treated by Tannase

PT. Pagilaran developed five new clones named PGL 9, PGL 10, PGL 11, PGL 12, and PGL 15 for black tea. These clones can be potentially made into ready-to-drink (RTD) instant tea beverages with low antioxidant activity. Tannase is an industrial enzyme with great potential for application in the food industry used to hydrolyze gallated ester catechin in green tea. There were no findings on the effects of this enzyme treatment on the chemical composition of PT Pagilaran’s tea clones. Therefore, this study is aimed to observe the effects of tannase treatment on five clones of black tea extracts to the antioxidant activity, profile of phenolic compounds, the tea brew color, consumer acceptance, and volatile compounds. The leaves of the plucking medium were traditionally processed into black tea. Furthermore, the tea brew was added at a 100 mg/100 mL concentration and then incubated for 1 hour at 37 °C. Additional tannase increased their antioxidant activities, the gallic acid, EC, and EGC concentrations due to hydrolysis of ECG, EGCG, or their derivatives. The color of the tea brew was brighter and yellower than the untreated, but the level of consumer acceptance was still good. The profile aroma and volatile compounds showed no significant changes after enzymatic treatment.

A Novel Powder Formulation of the Ketone Ester, Bis Hexanoyl (R)-1,3-Butanediol, Rapidly Increases Circulating ß-Hydroxybutyrate Concentrations in Healthy Adults

Objective: Growing interest in the metabolic state of ketosis has driven development of exogenous ketone products to induce ketosis without dietary changes. Bis hexanoyl (R)-1,3-butanediol (BH-BD) is a novel ketone ester which, when consumed, increases blood beta-hydroxybutyrate (BHB) concentrations. BH-BD is formulated as a powder or ready-to-drink (RTD) beverage; the relative efficacy of these formulations is unknown, but hypothesized to be equivalent. Methods: This randomized, observer-blinded, controlled, crossover decentralized study in healthy adults (n = 15, mean age = 33.7 years, mean BMI = 23.6 kg/m2) aimed to elucidate blood BHB and glucose concentrations before and 15, 30, 45, 60, 90 and 120 minutes following two serving sizes of reconstituted BH-BD powder (POW 25 g, POW 12.5 g), compared to a RTD BH-BD beverage (RTD 12.5 g), and a non-ketogenic control, all taken with a standard meal. Results: All BH-BD products were well tolerated and increased BHB, inducing nutritional ketosis (BHB ≥0.5 mM) after ∼15 minutes, relative to the control. BHB remained elevated 2 h post-consumption. The control did not increase BHB. Ketosis was dose responsive; peak BHB concentration and area under the curve (AUC) were two-fold greater with POW 25 g compared to POW 12.5 g and RTD 12.5 g. There were no differences in peak BHB and AUC between matched powder and RTD formulas. Blood glucose increased in all conditions following the meal but there were neither significant differences in lowest observed concentrations, nor consistent differences at each time point between conditions. These results demonstrate that both powdered and RTD BH-BD formulations similarly induce ketosis with no differences in glucose concentrations in healthy adults.

Health-Oriented Marketing on Alcoholic Drinks: An Online Audit and Comparison of Nutrition Content of Australian Products.

Marketing, label design, and product innovation strategies are being used by the alcohol industry to position some products as "healthier choices." The aim of this study was to systematically document the content and prevalence of health-oriented marketing on alcohol products on the Australian market and to compare the online availability of nutrition information and the alcohol and nutrient content between products with and without such features. Health-oriented marketing features on all beer, cider, and ready-to-drink (RTD) premixed drinks, and selected wines on the website of the largest liquor retailer in Australia were audited using a systematic coding protocol. Nutrition information was sought from manufacturer/brand websites. A total of 54% of beers, ciders, and RTDs featured health-oriented marketing, the most common forms being natural imagery or descriptors, or references to fruit ingredients. Twenty-one percent of audited wines featured health-oriented marketing. The prevalence of specific features varied by product category. Online availability of nutrition information for alcohol products was poor (12% of beer, cider, and RTDs). Products with health-oriented marketing were lower in energy and alcohol content than those without but were still classed as full-strength alcohol on average. Health-oriented marketing is prevalent on alcohol products sold in Australia. In the absence of universal and standardized health warning and energy content information on labels, permitted health-oriented marketing has the potential to mislead consumers about product healthiness or to detract from the perceived harm associated with alcohol consumption. Research to test this proposition is now needed to guide labeling policy reform.

SIFAT ORGANOLEPTIK DAN UMUR SIMPAN MINUMAN HERBAL KUMANSI DENGAN PENAMBAHAN GULA BATU DAN GULA AREN

Herbal drinks were proven can increase body immunity, sothose werewidely consumed during this pandemic. The objective of this study were to examine the organoleptic characteristic and shelf life of herbal drinks that consist of turmeric, curcuma, and calamondin citrus with the addition of rock sugar and palm sugar. The research was conducted in March s.d. April 2021 at the Postharvest Laboratory of BPTP Bengkulu that include&nbsp; formulation stages, Total Dissolved Solids test (% Brix), organoleptic testing with 25 respondents, and&nbsp; shelf life test. The research design used Factorial Completely Randomized Design (CRD) with the addition of rock sugar and palm sugar at&nbsp; concentration of 5%, 10%, 15% and four replication. The data obtained were analyzed descriptively and statistically using analysis of variance (ANOVA). The results showed that the total dissolved solids increased with the addition of rock sugar and palm sugar concentrations. The treatment of adding rock sugar and palm sugar also had a significant effect on the taste of Kumansi herbal drinks but it was not significant to color, aroma, and viscosity at the 95% confidence level (P &lt;0.05). In addition, Kumansi herbal drink with palm sugar has a longer shelf life than Kumansi with rock sugar.Herbal drink Kumansi was alternatif ready todrink herbal productfrom local raw material that was expected can increase those added value.

Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee

Flavor instability of ready-to-drink (RTD) coffee during storage negatively impacts product quality. Untargeted liquid chromatography/mass spectrometry (LC/MS) analysis was applied to identify chemical compounds that degraded during storage and impacted the flavor attributes of RTD coffee. LC/MS chemical profiles of non-aged and aged coffee samples were modeled against the degree of difference sensory scores by orthogonal partial least squares with good fit (R2Y = 0.966) and predictive ability (Q2 = 0.960). The top five predictive chemical features were subsequently purified by off-line multidimensional Prep-LC, revealing ten coeluting chlorogenic acid lactones (CGLs) compounds that were identified by LC/MS and nuclear magnetic resonance (NMR). The concentrations of eight CGLs significantly decreased in the coffee during the 4-month storage. Sensory recombination testing revealed the degradation of 3-O-caffeoyl-ɣ-quinide and 4-O-caffeoyl-ɣ-quinide significantly impacted the flavor stability of RTD coffee at subthreshold concentrations.

THE EFFECT OF MARKETING MIX TOWARD CUSTOMER LOYALTY

Coffee consumption in Indonesia has been growing every year from 2016 to 2021. Consumption coffee as a beverage or Ready to Drink (RTD) are increasingly significant in Indonesia specially in Coffee Shops and it is a trend in nowdays. The marketing mix should be conducted carefully as it is one of big aspects on business. This research aims to determine the effect of the marketing mix on costumer loyalty variables. This is explanatory research that explains the relationship and influence between one variable and another by submitting a hypothesis. This research used a sample of 100 respondents by online questionnaires distribution. The sample consisted of respondents who had visited Nakoa Coffee Shops in Malang. Data were analysed with multiple linear regression using the SPSS 21 program. The test results of the seven hypotheses concluded that marketing mix has a significant effect on costumer loyalty. This research is expected to become a reference for Nakoa Coffee Shops in Malang to improve and enhance their business performance in the future.

Temporal ranking for characterization and improved discrimination of protein beverages

AbstractWe propose a new temporal sensory method called temporal ranking (TR) in which assessors indicate and rank the three most noticeable sensations at every time point. The TR method was compared to temporal‐check‐all‐that‐apply (TCATA) in two trained‐panel studies, one study involving six ready‐to‐mix (RTM) protein beverages and one study involving seven ready‐to‐drink (RTD) protein beverages. In each study, the same attributes were used in both methods; six attributes were evaluated for RTMs and 10 attributes for RTDs. A trained sensory panel (n = 10) completed TCATA and temporal ranking (TR) training exercises, then evaluated each beverage in triplicate using each method in a replicated balanced randomized design. To evaluate each temporal method (TR and TCATA), each test beverage was compared with the sucrose‐ or sucralose‐sweetened control beverage within each study (RTM and RTD). Although results from TR and TCATA often coincided, TR better differentiated the protein beverage formulations on more sensory attributes and detected differences between the test and control beverages (p &lt; .05) when TCATA did not. Overall, TR was found to be more sensitive in detecting sensory differences than TCATA, and thus could improve the guidance for the development and formulation of foods.Practical applicationsThis study proposes a new temporal method, temporal ranking, which has assessors continuously rank the three most noticeable attributes when evaluating a beverage. Temporal ranking data can give improved guidance, especially for products that might have side flavors, such as natural nonnutritive sweeteners or alternative protein sources. Further application of findings and methodologies from this study may help guide development and formulation of foods.

Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee.

Coffee brew flavor is known to degrade during storage. Untargeted and targeted LC/MS flavoromics analysis was applied to identify chemical compounds generated during storage that impacted the flavor stability of ready-to-drink (RTD) coffee. MS chemical profiles for sixteen RTD coffee samples stored for 0, 1, 2, and 4 months at 30 °C were modeled against the sensory degree of difference (DOD) scores by orthogonal partial least squares (OPLS) with good fit and predictive ability. Five highly predictive untargeted chemical features positively correlated to DOD were subsequently identified as 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-O-feruloylquinic acid, and 5-O-feruloylquinic acid. The increase in the six acidic compounds during storage was confirmed by sensory recombination tests to significantly impact the flavor stability of RTD coffee during storage. A decrease in pH, rather than an increase in total acidity, was supported to impact the coffee flavor profile.

Study on optimization of ready-to-drink (RTD) guava juice production process at PT. XYZ using lean six sigma application

Continuous improvement efforts have been carried out in various ways by the food industry, especially in the production process so that it can work optimally, effectively, efficiently, and without defects so that the quality of the products produced is appropriate to the standards that have been set. one method that can be used to achieve this is to use the concept of lean six sigma analysis. PT. XYZ is a food company engaged in the processing of soft drinks such as fruit juice drinks. One of the main types of products is RTD guava juice. The production process carried out by this company is still semi-automatic. This causes the duration of the process to be not optimal, as a result, there is an impact on fast-moving products, such as RTD guava juice. To overcome these problems, it is done using an improved method with the concept of lean six sigma. The purpose of this study is to examine the factors that influence the optimization of the production process of RTD guava juice at PT. XYZ uses the lean six-sigma method. The results of this study show that the value added is 64.89% and the sigma value is 3.973 with the location of the highest waste in the production process being a defect, waiting, inappropriate process, and unnecessary motion. The problems from the causes of non-optimal products are spilled, product leaks, and engine disturbances. It was found that the main factors of non-optimality are man, method, and machine.

Removal of imidacloprid and acetamiprid in tea (Camellia sinensis) infusion by activated carbon and determination by HPLC

Activated carbons were applied to the removal of imidacloprid and acetamiprid from tea infusion and both pesticides were determined by HPLC in this study. Results presented that the YQFB, an activated carbon with large BET surface area and more mesopores was effective for the removal of both pesticides from tea infusion. The removal rates were significantly ( p ≤ 0.05) affected by absorbent dosage, adsorption time, temperature, tea concentration and initial concentration of pesticide. Removal rates of both pesticides were improved with the dosage increased and the adsorption time prolonged, while decreased as the increase of tea concentration and initial concentration of pesticides. The maximum removal rates were 85.0% for imidacloprid and 85.7% for acetamiprid. The adsorption of both pesticides by YQPB followed the pseudo-second-order kinetics model well. The quality of tea infusion after activated carbon treatment was analyzed and results revealed that the retention rates of most components were higher than 85% and the stability of tea infusion was not significantly ( p > 0.05) affected by activated carbon treatment. The present study found a low-cost and effective way to remove imidacloprid and acetamiprid from te a infusion, and it has the potential to be applied to the ready-to drink tea beverages production in industrial scale.