PENENTUAN NILAI OPTIMASI DARI KARAKTERISTIK ORGANOLEPTIK AROMA DAN RASA PRODUK TEH RAMBUT JAGUNG DENGAN PENAMBAHAN JERUK NIPIS DAN MADU

Abstract

The purpose and objectives of this study is to determine the optimized ingredients formulation of functional beverage manufacturing from corn silk, lime and honey using linear programming so that resulting the best of functional beverage products with economical prices and a suitable composition. The aims of this study is to formulate the manufacture of corn silk tea beverage that has optimum flavor based on preferences of consumers. In this research, ingredients such as honey and lemon was added to the formulation. The design of treatment that were carried out in the study include the concentration of honey (5%, 10%, 15%) and the concentration of lime (3%, 5%, 7%). 10% of Sugar was added in each formulation, the organoleptic response conducted in Phase II of the research was organoleptic test using hedonic test method to determine the optimal formulation of functional drinks from corn silk. Test parameters that was done include color, aroma, flavor and the test was assessed by 30 panelists. Honey concentration 15% with 3% concentration of lime juice and honey concentration of 15% with a 5% concentration of lime juice, are samples with the best formulations compared to another sample, this is indicated by the best optimization value for color, aroma and flavor.