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 products 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 Expert® 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 ± 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 simplicias extract showed a potential conformity with the fresh ingredients in the development of Java Tea based functional drink.
Key words: formula optimization, functional drink,Java tea, product development
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