Optimization Formula of Coffee-Maca Granules as an Aphrodisiac Functional drink using D-Optimal mixture Design and PCA-CA

Abstract

Arabica coffee (Coffea arabica) and maca (Lepidium mayenii) have many health benefits, one of which is as a tonic and aphrodisiac. This study aimed to combine coffee and maca into a functional drink that has health benefits. Formula optimization was carried out by the D-Optimal Mixture Design method using the proportion of coffee, maca, and dextrin as research variables. The research observed were the amount of yield, moisture content, flow rate, compressibility index, and mounting frequency of male rats to see the aphrodisiac effect. Principal Component Analysis-Cluster Analysis (PCA-CA) was used to study the relationship between experimental responses and the correlation between formulas. The results showed that three components such as coffee, maca, and dextrin gave a positive response in increasing yield values and compressibility index. Meanwhile, foor experimental responses such as moisture content, flow rate, and aphrodisiac tests only two components namely, coffee and maca, gave a positive response in increasing the response. The optimum formula for coffee-maca granules resulted in the average yield value, moisture content, flow rate, compressibility index and mounting frequency of 29.08 g, 5.09%, 5.98, 0.18%, and 10.67, respectively.