Optimization of Juice Mixture Containing Calamansi, Ginger and Honey Using Response Surface Methodology (RSM)

Tee, Sea Yean (2020) Optimization of Juice Mixture Containing Calamansi, Ginger and Honey Using Response Surface Methodology (RSM). Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

A three-factor central composite design (CCD) was employed to determine the interaction of effect of calamansi juice (X1= 20 – 35 mL), ginger juice (X2= 30 – 50 mL) and honey (X3= 30 – 55 mL) as independent variables on the physicochemical properties and sensory attributes of the juice mixture. The main aim of this work is to determine the optimum levels of juice mixture containing of calamansi juice, ginger juice and honey using response surface methodology (RSM). The response variables studied were: pH (Y1), total soluble solid (Y2), water activity (Y3), titratable acidity (Y4), ascorbic acid (Y5), viscosity (Y6), aroma (Y7), taste (Y8) and overall acceptance (Y9). The results indicated that the response surface models were significantly (p < 0.05) fitted for all responses variables studied except for water activity and aroma. The response surface model with high R2 (0.45 – 0.99) found in regression models. The main effect of calamansi juice and its interaction with pH, total soluble solid, titratable acidity, ascorbic acid, viscosity, taste and overall acceptance was found to be significant (p < 0.05) in all of response surface models except its interaction for aroma and water activity. Therefore, the calamansi juice should be considered as a critical parameter in terms of the juice mixture studied. Hence the formulation with 27.3 mL calamansi juice, 42.9 mL ginger juice and 42.8 mL honey, was considered to be the best among all combinations. The optimized juice mixture has 11.28 ± 0.22% carbohydrate, 0.23 ± 0.05% crude protein, 0.06 ± 0.03% crude fiber, 0.38 ± 0.08% crude fat, 0.55 ± 0.03% ash content, and 87.48 ± 0.08% moisture. Overall, the optimized formulation could be used for the development of a new product which gives new taste and improvement in the quality of nutrition.