Formula Optimization of a Java Tea-Based Functional Drink Using Micro-Filtered Extracts
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antihyperglycemic, antioxidant, formula optimization, Java tea-based functional drink, microfiltration
Abstract
Microfiltration (MF) is a non-thermal technique for microbial removal; however, it may also alter sensory and physicochemical properties, as compounds larger than the membrane surface or pore size are excluded. This study aimed to optimize the formulation of Java tea-based functional drink prepared with microfiltered extracts to achieve a balanced composition with optimum antioxidant and antihyperglycemic activities and sensory acceptability. The results showed that the 0.2 μm MF reduced microbial counts to below the detection limit (<1x100 CFU/mL). Filtration also altered the physicochemical properties, causing significant changes in color, pH, particle size, polydispersity index, and total dissolved solids. A D-optimal mixture design was employed using Design-Expert version 13, considering five factors: proportion of Java tea, sappan wood, ginger, lime, and kaffir lime extract. A total of 25 formulations were evaluated for antioxidant activity, antihyperglycemic potential, and sensory acceptability. The developed models exhibited strong predictive performance, except for aroma, which was excluded from optimization. The optimum formulation was chosen based on the highest desirability index (0.936). The verified optimized formulation resulted in an antioxidant activity of 588 ppm AEAC, an α-glucosidase inhibition of 59.9%, and a hedonic taste score of 6.7 on a 9-point scale. Compared with pasteurized or commercial counterparts, the optimized microfiltered formulation showed no detectable microbial colonies, higher bioactivity than the pasteurized sample, and superior color and overall sensory acceptability.
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Copyright (c) 2026 Brigitta Andien Alverina, Christofora Hanny Wijaya, Vallerina Armetha, Helen Julian
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