SENSORY PREFERENCE DETERMINATION OF GREEN TEA EXTRACTS FROM UNCONTROLLED AND RELAY-CONTROLLED BREWING PROCESSES USING RANK ORDER CENTROID AND SIMPLE ADDITIVE WEIGHTING

  • Borneo Satria Pratama Politeknik Negeri Pontianak
  • Alfiqriyansyah Alfiqriyansyah Institut Teknologi Sumatera (ITERA)
  • Arya Dwicahya S Institut Teknologi Sumatera (ITERA)
  • Fitri Hardiyanti Rukmana Institut Teknologi Sumatera (ITERA)
  • Intan Dwi Hartati Institut Teknologi Sumatera (ITERA)
  • Henrike Lehla Cahya Brutu Institut Teknologi Sumatera (ITERA)
  • Winda Winda Institut Teknologi Sumatera (ITERA)
  • Sariati Sariati Graduate School of IPB University
Keywords: Tea, Relay, Organoleptic, ROC, SAW

Abstract

Green tea extract is a popular beverage known for its health benefits. To increase its market appeal, understanding the sensory profiles—taste, aroma, and color—of green tea extract is essential to ensure customer satisfaction. In this study, experiments were conducted to determine the optimal extraction conditions by varying extraction times (3 or 6 minutes) and temperatures (60°C, 80°C, or 100°C) in two brewing methods: (1) a relay-controlled brewing system utilizing Arduino, and (2) a standard brewing process without automated control. Sensory evaluations were conducted by 30 untrained panelists using a 9-point hedonic scale.. Decision-making methods, Rank Order Centroid (ROC) and Simple Additive Weighting (SAW), were then applied to identify the most preferred product. Results indicated that the highest taste score was achieved by the 80°C-6 min sample, while the best aroma and color scores were observed in the 100°C-3 min sample. Overall, the decision-making process using the combination of ROC and SAW methods concluded that the green tea extract from the 100°C-3 min sample was the most preferred by the panelists.

Downloads

Download data is not yet available.

References

[1] S. Pujilestari and I. Agustin, "Mutu permen keras dengan konsentrasi ekstrak teh hijau yang berbeda," KONVERSI, vol. 6, no. 2, pp. 55-64, 2017.
[2] R. Anindita, T. R. Soeprobowati, and N. H. Suprapti, "Potensi teh hijau (Camelia sinensis L.) dalam perbaikan fungsi hepar pada mencit yang diinduksi Monosodium glutamat (MSG)," Buletin Anatomi dan Fisiologi, vol. 20, no. 2, pp. 15-23, 2012.
[3] N. S. Palupi, D. Hunaefi, and N. Susanto, "Optimasi ekstraksi teh hijau berdasarkan kandungan polifenol, aktifitas antioksidan, dan profil sensori," Jurnal Tanaman Industri dan Penyegar, vol. 8, no. 2, pp. 87-98, 2021.
[4] H. A. Aziz, A. D. S. Novaldi, and C. Budihartanti, "Application of the Simple Additive Weighting (SAW) and Rank Order Centroid (ROC) methods in the selection of outstanding students at SMK Al-Huda Sadananya," JISICOM Journal of Information System, Informatics and Computing, vol. 7, no. 1, pp. 1-14, 2023.
[5] Mesran, T. M. Diansyah, and Fadlina, "Implementasi metode Rank Order Centroid (ROC) dan Operational Competitiveness Rating Analysis (OCRA) dalam penilaian kinerja dosen komputer menerapkan (studi kasus: STMIK Budi Darma)," in Seminar Nasional Riset Information Science (SENARIS), Sept. 2019, Sumatera Utara, Indonesia, pp. 1-8. [Online]. Available: http://dx.doi.org/10.30645/senaris.v1i0.89. [Accessed: Sept. 11, 2024].
[6] E. A. Panjaitan and Y. Desnelita, "Implementasi metode Rank Order Centroid dan Additive Ratio Assessment dalam penilaian kinerja dosen," in Seminar Nasional Informatika (SENATIKA), June 2021, Sumatera Barat, Indonesia, pp. 1-8. [Online]. Available: https://www.ejournal.pelitaindonesia.ac.id/ojs32/index.php/SENATIKA/article/view/1186. [Accessed: Sept. 11, 2024].
[7] Irwan, I. M. Pandiangan, and Mesran, "Penerapan kombinasi metode ROC dan TOPSIS pemilihan karyawan terbaik untuk rekomendasi promosi jabatan," JURIKOM Jurnal Riset Komputer, vol. 9, no. 4, pp. 1151-1159, 2022.
[8] Frieyadie, "Penerapan Metode Simple Additive Weighting (SAW) dalam Sistem Pendukung Keputusan Promosi Kenaikan Jabatan," Jurnal Pilar Nusa Mandiri, vol. 7, no. 1, pp. 37-45, 2016.
[9] D. M. Utama and T. Baroto, "Penggunaan SAW untuk analisis proses perebusan kedelai dalam produksi tempe," Agrointek, vol. 12, no. 2, pp. 90-98, 2018.
[10] Y. D. Savitri, H. Sulaiman, and I. Marfu’ah, "Sistem pendukung keputusan pemilihan roti dengan kualitas terbaik menggunakan algoritma Simple Additive Weighting (SAW)," JKRT Jurnal Rekayasa Komputasi Terapan, vol. 2, no. 3, pp. 135-142, 2022.
[11] S. Lestari, "Penerapan kombinasi metode Simple Additive Weighting (SAW) dan Rank Order Centroid (ROC) dalam keputusan pemberian kredit," Jurnal Media Informatika Budidarma, vol. 3, no. 4, pp. 371-375, 2019.
[12] E. W. Sihombing, D. L. Gaol, W. T. L. Gaol, and M. Saputra, "Penerapan metode SAW (Simple Additive Weighting) dan ROC (Rank Order Centroid) dalam pemilihan siswa-siswa berprestasi di SMP Negeri 44 Medan," InfoSys Journal, vol. 6, no. 1, pp. 52-62, 2021.
[13] I. G. I. Sudipa and I. A. D. Puspitayani, "Analisis sensitivitas AHP-SAW dan ROC-SAW dalam pengambilan keputusan multikriteria," International Journal of Natural Sciences and Engineering, vol. 3, no. 2, pp. 1-9, 2019.
[14] B. S. Pratama, N. A. Az-Zahra, G. C. N. Sihombing, A. Laksono, A. Silaban, B. L. Pratama, A. V. Siagian, "Implementasi AHP dan Weighted Product untuk preferensi organoleptik produk teh melati dari proses penyeduhan berbasis kontrol relay," METROTECH Journal of Mechanical and Electrical Technology, vol. 2, no. 3, pp. 126-135, 2023.
[15] A. Riantono, B. Teguh, and R. A. Koestoer, "Kalibrasi sensor temperatur Termokopel Tipe-K dan DS18B20 pada temperatur es mencair dan air mendidih sistem dengan akuisisi data (DAQ) berbasis Arduino," in Prosiding SNTTM XVIII, 2019, pp. 1-6.
[16] F. Febriyanto and I. Rusi, "Penerapan metode Simple Additive Weighting dalam sistem pendukung keputusan pemilihan smartphones," IJCIT Indonesian Journal on Computer and Information Technology, vol. 5, no. 1, pp. 67-74, 2020.
[17] S. Chadijah, Musdalifah, M. Qaddafi, and Firnanelty, "Optimalisasi suhu dan waktu penyeduhan daun teh hijau (Camellia sinensis L.) P+3 terhadap kandungan antioksidan kafein, katekin, dan tanin," Bencoolen Journal of Pharmacy, vol. 1, no. 1, pp. 59-65, 2021.
[18] N. Mutmainnah, S. Chadijah, and M. Qaddafi, "Penentuan Suhu dan Waktu Optimum Penyeduhan Batang Teh Hijau (Camelia Sinensis L.) Terhadap Kandungan Antioksidan Kafein, Tanin, dan Katekin," Lantanida Journal, vol. 6, no. 1, pp. 1-11, 2018.
[19] I. R. Prabawati, "Karakteristik teh berbahan dasar teh hijau, kulit lidah buaya dan jahe dengan variasi komposisi dan suhu penyeduhan," Bachelor mini-theses, Universitas Jember, Jember, Indonesia, 2015.
Published
2024-11-19
How to Cite
Pratama, B. S., Alfiqriyansyah, A., S, A., Rukmana, F., Hartati, I., Cahya Brutu, H., Winda, W., & Sariati, S. (2024). SENSORY PREFERENCE DETERMINATION OF GREEN TEA EXTRACTS FROM UNCONTROLLED AND RELAY-CONTROLLED BREWING PROCESSES USING RANK ORDER CENTROID AND SIMPLE ADDITIVE WEIGHTING. Machine : Jurnal Teknik Mesin, 10(2), 90-97. https://doi.org/10.33019/jm.v10i2.5727