Taste Analysis of Coffee Milk Beverage Formulations with Honey from Tenjolaya Village in Bandung Regency using 2^3 Factorial Design Budi P. Soewondo, Taufik M. Fakih, Robby Prayitno, Faqih Radina, Rizki Nuzulfikri, Aulia F. Hidayat, G.C. Eka Darma
Pharmacy Department, Faculty of Mathematics and Natural Sciences, Universitas Islam Bandung
Abstract
Coffee with milk is a popular type of coffee beverage in Indonesia. In this study, the formulation of coffee milk added with honey produced from Tenjolaya village, Bandung Regency as sugar substitute has been done with the objective to find the trend for future taste optimization process. The method used to analyze the formulation is by using 23 factorial design. From this study, it has been found that male taste preference of the formulations has different trend than the female taste preference. The variability of both data from the male and female respondents are quite high, but it is especially so for the female respondents. Thus, the model resulted can only be used to predict a very general trend of taste for the respondents.
