Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage

Doğan, Mahmut; Aktar, Tuğba; Toker, Ömer Said; Tatlisu, Nevruz Berna

doi:10.1080/10942912.2014.917662

Cited by 16 publications

(3 citation statements)

References 25 publications

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“…Based on Table 2, the addition of torch ginger powder did not affect the total soluble solid of the total soluble solid of the cocoa drink, but the addition of xanthan gum increased the total soluble solid of the torch ginger-contained cocoa drinks. Hydrocolloid such as xanthan gum may enhance the interaction between the water molecules and the polar compounds, hence, the total soluble solid and the stability of the suspension was increased [21].…”

Section: Physical Characteristicsmentioning

confidence: 99%

Investigation of physical properties, antioxidant activity, and sensory attributes of cocoa drink with the addition of torch ginger flower (Etlingera elatior) and xanthan gum

Pamungkaningtyas,

Leonardi

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Indonesia is one of top cacao beans producer globally. Other than chocolate, cocoa drink is one of the popular cocoa derivates. The cocoa beverage is usually produced by mixing ingredients such as cocoa powder, sugar, creamer, and stabilizer. Cocoa powder is a great source of antioxidant as it contains polyphenolic compounds. However, the bioactive compounds like polyphenols might decrease during the processing of cocoa drinks. This study aimed to investigate the effect of torch ginger or kecombrang (Etlingera elatior) and xanthan gum addition on the physical properties, antioxidant activity, and sensory attributes of cocoa drink. The addition of torch ginger flower powder increased the antioxidant activity of the cocoa drink, but decrease the pH of the cocoa drink and consumers’ acceptance of aroma and taste of the cocoa drink. The addition of xanthan gum at 0.09 g resulted in the increased total solubility and reduced the sedimentation of cocoa drink.

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Section: Physical Characteristicsmentioning

confidence: 99%

Investigation of physical properties, antioxidant activity, and sensory attributes of cocoa drink with the addition of torch ginger flower (Etlingera elatior) and xanthan gum

Pamungkaningtyas,

Leonardi

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…The formulation was then mathematically optimized according to the consistency index value and the best solution was found to be a binary mixture made of 59% xanthan gum and 41% locust bean gum. Moreover, the effect of three types of cocoa was studied in the formulation of a hot chocolate beverage [84]. An augmented lattice design was set up and a quadratic model was postulated.…”

Section: Case Studies On Juice Beverages and Jammentioning

confidence: 99%

Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

Squeo

Angelis

Leardi

et al. 2021

Foods

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Background: Mixtures play a key role in Food Science and Technology. For studying them, rational approaches should be used. In detail, the experimental designs for mixtures are useful tools for studying the effects of ingredients/components in formulations. Results: Food Science and Technology is the fourth category among the total records considered in this review. The applications span from food formulation to the composition of modified atmosphere, shelf-life improvement and bioactives extraction. However, the majority of the studies regards few products and ingredients. Simplex-lattice and simplex-centroid designs are the most common used, although some optimal designs, such as the D-optimal, have also interesting applications. Finally, some issues are highlighted, which basically regard the interpretation of the models coefficients and the lack of model validation. Conclusion: In the last decade, mixture designs have been fairly used in the field of Food Science and Technology. Modeling the response(s) allows researchers to achieve a global knowledge of the system under study within the defined experimental domain. However, the majority of application has regarded limited classes of products, and thus an increase in the spectrum of applications is desired.

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“…Metode SAW juga digunakan dalam pengambilan peringkat dan uji korelasi peringkat dalam pemilihan bahan baku biomassa khusus wilayah untuk gasifikasi (George et al, 2020). Penelitian lain menunjukkan bahwa metode SAW mampu mengoptimalkan kombinasi kakao dari minuman cokelat panas (Dogan, Aktar, Toker, & Tatlisu, 2015). Alur metode SAW ditunjukkan seperti pada Gambar 1.…”

Section: A Simple Additive Weighting (Saw)unclassified

Comparison between SAW and WASPAS Methods in Determining the Location of the Transit Warehouse of PT. TG

Naibaho

2021

JITE

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This study aims to determine the location of the transit warehouse of PT. TG. For reasons of corporate strategy, so that PT. TG conducted a search for warehouse transit locations by considering five factors. The five factors are population density, distance from the head office, ease of access to the location, land price factors, and social environmental factors. The search for the location of the transit warehouse was carried out precisely to support the progress of the company. The five criteria are grouped into two types, namely benefits and costs. Management of PT. TG provides six alternative warehouse transit locations. Selection of location for the transit warehouse of PT. TG is important because the warehouse is an important facility in a company. The warehouse has an important role in ensuring the supply chain for inventory goods. The method used is the Simple Additive Weight method and the Weight Aggregated Sum Product Assessment method. The results of the weight calculation against the criteria produce an option that can help the management of PT. TG in making the decision for the location of the transit warehouse. One of the six alternatives will be selected based on the value of the largest V or Q calculation. The results of the processing of the SAW method and the WASPAS method show that Sunggal Subdistrict is the best location, with results V = 0.773 and Q = 0.746.

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Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage

Cited by 16 publications

References 25 publications

Investigation of physical properties, antioxidant activity, and sensory attributes of cocoa drink with the addition of torch ginger flower (Etlingera elatior) and xanthan gum

Investigation of physical properties, antioxidant activity, and sensory attributes of cocoa drink with the addition of torch ginger flower (Etlingera elatior) and xanthan gum

Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

Comparison between SAW and WASPAS Methods in Determining the Location of the Transit Warehouse of PT. TG

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