Published Paper Details:

Rosella flower potencially develop to be ready to drink product. Another ingredients such as stevia leaf and chia seed is needed to improve taste and funcional value. This research use mixture design as method and supported to get the best optimum of formulation by Design Expert 7 program. This results was analyzed using ANOVA and the optimum formula determine by desirability value. The quality of ready to drink is determined by physical test (the color), Chemical test (ash, pH, total dissolved solids and antioxidant activity), and organoleptic test (color, aroma, taste and reference). The results showed that the optimum formula is obtained by composing 1.60% of rosella flower, 1.04% of stevia leaf, and 0.35% of chia seeds. The formulation has the characteristics of red browny colour (score 3.77), a little bit of langu (score 3.69), a little bit of acid (score 3.77), 27.03 hue (red) color test, 7.34% of ash, 4.53 brix of total dissolved solids, 3.22 of pH 29.37 �g/ml (IC50) of antioxidant activity.