Proceedings of the International Conference on Agriculture, Food, and Environment (ICAFE 2024)

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Optimization of The Mix Fruit Instant Dry Puree Formulation with The Addition of Black Rice Flour Filler Using The Expert Mixture Design Method D-Optimal

Authors
R. C. E. Andriansyah1, F. Novianti2, *, A. Indriati2, N. K. I. Mayasti2, N. Rahman2, N. N. Qurrotaayun3, N. S. Achyadi3
1Research Center for Food Technology and Processing, National Research and Innovation Agency, Gunungkidul, Yogyakarta, Indonesia
2Research Center for Appropriate Technology, National Research and Innovation Agency, Subang, West Java, Indonesia
3Food Technology Study Program Pasundan University, Jl. Dr. Setiabudi No 193, Bandung, 40153, West Java, Indonesia
*Corresponding author. Email: fithr_ia@yahoo.com
Corresponding Author
F. Novianti
Available Online 30 August 2025.
DOI
10.2991/978-94-6463-819-6_8How to use a DOI?
Keywords
black rice flour; antioxidant activity; instant mix fruit formula
Abstract

This study aims to determine the optimal formulation for the manufacture of instant mixfruit. The research included two stages of preliminary research aimed at characterizing black rice flour. Furthermore, the main research aims to obtain optimization of the instant mix fruit formula with the addition of black rice flour using the Design Expert 12 program D-Optimal method. The optimal formula predicted by the program with a rehydration power of 4.78 mL/g; moisture content 4.16%; antioxidant activity IC50 150 ppm; pH value 6.33; and organoleptic value (texture 3.81; aroma 4.20; taste 3.61; and color 4.78). The optimal formula offered by the program was then compared to laboratory analysis, and a desirability (accuracy) value of 0.665 was obtained. The difference between the results of the analysis offered by the program and the laboratory analysis is similar.

Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the International Conference on Agriculture, Food, and Environment (ICAFE 2024)
Series
Atlantis Highlights in Sustainable Development
Publication Date
30 August 2025
ISBN
978-94-6463-819-6
ISSN
3005-155X
DOI
10.2991/978-94-6463-819-6_8How to use a DOI?
Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - R. C. E. Andriansyah
AU  - F. Novianti
AU  - A. Indriati
AU  - N. K. I. Mayasti
AU  - N. Rahman
AU  - N. N. Qurrotaayun
AU  - N. S. Achyadi
PY  - 2025
DA  - 2025/08/30
TI  - Optimization of The Mix Fruit Instant Dry Puree Formulation with The Addition of Black Rice Flour Filler Using The Expert Mixture Design Method D-Optimal
BT  - Proceedings of the International Conference on Agriculture, Food, and Environment (ICAFE 2024)
PB  - Atlantis Press
SP  - 65
EP  - 77
SN  - 3005-155X
UR  - https://doi.org/10.2991/978-94-6463-819-6_8
DO  - 10.2991/978-94-6463-819-6_8
ID  - Andriansyah2025
ER  -