DOI : https://doi.org/10.18517/ijaseit.14.5.19724

Ready-to-Drink Functional Drink Formulation of Black Mulberry (Morus Nigra) Fruit Extract with The Addition of Moringa Leaf (Moringa Oleifera) Extract Using D-Optimal Expert Design

Yudi Garnida (1), Dhia Putri Utami (2)
(1) Department of Food Technology, Universitas Pasundan, Jl. Dr. Setiabudi No.193, Bandung, Jawa Barat, Indonesia
(2) Department of Food Technology, Universitas Pasundan, Jl. Dr. Setiabudi No.193, Bandung, Jawa Barat, Indonesia
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How to cite (IJASEIT) :
Garnida, Yudi, and Dhia Putri Utami. “Ready-to-Drink Functional Drink Formulation of Black Mulberry (Morus Nigra) Fruit Extract With The Addition of Moringa Leaf (Moringa Oleifera) Extract Using D-Optimal Expert Design”. International Journal on Advanced Science, Engineering and Information Technology, vol. 14, no. 5, Oct. 2024, pp. 1708-19, doi:10.18517/ijaseit.14.5.19724.
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This final research project aims to obtain an optimal formulation for manufacturing ready-to-drink functional drinks made from black mulberry and moringa leaf extract using the D-Optimal method of the Design Expert application. This research was carried out with the program to produce the desired chemical, physical, and organoleptic properties so that laboratory analysis results and the best formulation were obtained. Responses in this study were chemical analysis, including testing levels of vitamin C and pH, physical responses in terms of color stability, and organoleptic tests on taste, color, and aroma attributes. The results of this final project research found 15 formulations offered to produce an optimal formulation based on the desired value, which showed a value of 0.836, with 43.70% black mulberry, 33.87% moringa leaves, 5% stevia sugar, 1.42% sorbitol, and other additional ingredients as fixed variables, including 0.5% sodium benzoate 1000ppm, 0.2% CMC, 0.3% salt, and 15.00% water. The selected samples were then analyzed for antioxidant activity. Laboratory results for vitamin C were 6.43%, pH of 4.55%, color stability of -0.49, organoleptic properties of taste attribute of 4.36, color attribute of 3.36, and aroma attribute of 4.12. The laboratory analysis results are close to the predictions of the D-Optimal method on the Design Expert program. In addition, antioxidants on day 0 were 1081.41 ppm, and on day 7 were 929.79 ppm.

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