Development of formula and product prototype of beverage made from tamarillo (Solanum Betaceum) fruit and red yeast rice using kano method

A beverage product made from tamarillo fruit and red yeast rice has been developed using the Kano method. This research started by distributing the Kano questionnaire, formulation, and hedonic test, then designing the product prototype. Based on the Kano result, the formulation was made with several...

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Bibliographic Details
Main Authors: Kurniawan, J., Angelica, C., Pangestu, O. O., Meindrawan, B., Pamela, V. Y.
Format: Conference Proceeding
Language:English
Subjects:
Formulations
Prototypes
Yeast
Online Access:Get full text
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Summary:A beverage product made from tamarillo fruit and red yeast rice has been developed using the Kano method. This research started by distributing the Kano questionnaire, formulation, and hedonic test, then designing the product prototype. Based on the Kano result, the formulation was made with several attributes, including natural ingredients, dominantly taste and aroma of tamarillo fruit which extract must be filtered before mixing, stevia as natural sweetener, and not thick liquid. The selection of formulations was based on sensory results and product costs. Then, it obtained formulation X1 (39.32% tamarillo extract, 19.66% red yeast rice extract, 39.32% water, and 1.7% stevia) as product formulations. The product prototype design was set as ready to drink product with a price below IDR 15.000, bottle glass as packaging, label embedded with a healthy claim, product composition, standardization label (NA-DFC and INS), and the nutritional value information.
ISSN:0094-243X
1551-7616
DOI:10.1063/5.0109378