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Oct 27, 2024
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Jun 20, 2025
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Jul 25, 2025
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Abstract

Instant cereal drinks mostly use imported raw materials, so there is a need for diversification using local ingredients. The aim of this research is to determine the appropriate formulation for a cereal drink based on garut, jali, and mango, in order to produce a breakfast cereal product that can meet daily nutritional needs for all segments of society and reduce dependence on imported materials. The research method consists of several stages, namely: The research method consists of several stages, namely: 1) Determining the upper and lower limits of treatment and Optimization of 14 products using RSM; 2) Determining the composition of supplementary materials and production of instant cereal beverage products; 3) Sensory testing of optimized products; 4) Data analysis. The upper limit for jaliflour is 35 gram, with a lower limit of 25 gram. For garut flour, the upper limit is 20 gram, and the lower limit is 10 gram. Sensory testing was conducted with 15 semi-trained panelists, evaluating parameters such as aroma, taste, and preference. The results showed that variations in the formulation of jali and garut flour did not have a significant effect on the responses for aroma, taste, and preference. The optimal formula for the instant cereal drink is 33.54% jali flour and 11.46% garut flour.

Keywords

Formulas; Response Surface Methodology; Jali; Garut; Instant Creal Drink

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How to Cite
Suri, A., Yusuf Irfan, Riandani, A. P., Riandani, A. P., Mutiah Aulia Amali, & Supriyanto. (2025). Optimizing Formulas of Instant Cereal Drink Based on Jali (Coix lacryma-jobi L.) Using Response Surface Methodology . Food Science and Technology Journal (Foodscitech), 73–83. https://doi.org/10.25139/fst.vi.9190

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