The purpose of this research was to get the best product formulations smoothies black mulberry using expert design program D-optimal method.
The benefits of the research was carried out as diversification of products processed from black mulberry (Morus nigra L.), producing a healthy beverage and nutritional value are good for health that can be consumed by the public, and knowing formulations smoothies black mulberries most optimal and most preferred by consumers.
Design Expert method was used for process optimization in the main response caused by a number of variables and the goal is the optimization of the response.
Based on the research results smoothies black mulberry optimal formulations based on the best content with expert design D-optimal method is the fruit of the black mulberry, 58.2%; 24.3% sugar solution; citric acid 0.1%; gum arabic 10.3%; 0.4% xanthan gum; and dextrin 6.8%, so the program Design Expert d-optimal method can be used to determine the formulation of a product.
The optimal formulation was predicted by the program with high levels of vitamin C 201.229 mg / 100 g ; total dissolved solids ºBrix 5.6799 ; viscosities 13.1 d.Pa.S ; pH 3.25 . Predictive value for response is to attribute organoleptic taste 4.04 hedonic scale ; the value for the aroma 4.05 hedonic scale ; the value for the viscosity of 4.21 hedonic scale . While the results of laboratory tests obtained vitamin C content 228.603 mg / 100 g ; ºBrix 4.01 total soluble solids ; viscosity 233 d.Pa.S ; pH 3:43 . Comparison of the results of the program and laboratory analysis is performed to measure the accuracy of the information given program in the form of desirability amounted to 1 , which means good . Based on the data generated that the difference between the prediction of design experts and laboratories are not visible differences are too far so that it can be said the program has a fairly good accuracy in determining product formulation
