DOI: http://dx.doi.org/10.25181/jppt.v23i2.2923 Jurnal Penelitian Pertanian Terapan Vol. 23 (2): 288-301 Website: http://www.jurnal.polinela.ac.id/JPPT pISSN 1410-5020 eISSN 2407-1781 Lisensi Ciptaan disebarluaskan di bawah Lisensi Creative Commons Atribusi-BerbagiSerupa 4.0 Internasional. Optimalisasi Formula Minuman Olahan Jeruk Nipis (Citrus aurantifolia) Dengan Parameter Karekteristik Produk Optimization of Lime (Citrus aurantifolia) Beverage Formula With Product Characteristics Parameters Syarif Assalam 1 , Thomas Gozali 1 , Yusep Ikrawan 2 , dan Inne Nurfalia 3 1 Dosen Program Studi Teknologi Pangan Fakultas Teknik Universitas Pasundan 2 Ketua Program Studi Teknologi Pangan Fakultas Teknik Universitas Pasundan 3 Alumni Program Studi Teknologi Pangan Fakultas Teknik Universitas Pasundan * E-mail : syassalam@yahoo.com ABSTRAK Lime is a type of fruit known for its high vitamin C content and chemical compounds that are beneficial to the body. So that lime can be processed into drinks. Processed drinks are drinks that are processed in liquid or powder form and do not contain food additives, both natural and synthetic, and are packaged in ready-to-drink packages. The purpose of this study was to obtain an optimal formulation in the manufacture of lime juice using the Design Expert Version 13 program, the Mixture D-Optimal method. This research was carried out in two stages: raw material analysis to determine vitamin C levels and pH values of lime juice and the initial formulation to determine the initial limits of the processed lime drink formula, and pH testing on the initial formulation to determine the type of preservative to be used. While the main research is to find out the optimal formulation using the Design Expert program Version 13 of the D-Optimal Mixture method, the chemical response analysis of the formulation is carried out, namely determining vitamin C content, total sugar content, and pH value. The physical response is the total dissolved solids. Organoleptic response to color, aroma, and taste attributes A processed lime drink is made from lime juice, sucrose, water, trehalose, and sodium benzoate. Of the 10 recommended formulations, one optimal formula was produced. The formulation resulted in a vitamin C content of 28.49 mg/100g, a total sugar content of 22.03%, a pH of 2.84, a total dissolved solids of 21.18°Brix, a color score of 4.97 (rather like), aroma with a score of 5.57 (likes), and taste with a score of 5.17 (likes). The optimal formula for processed lime drink products produced by the Design Expert Version 13 program has a desirability value of 0.852. Keywords: Expert Design, Processed Lime Drink, Formula Optimization, Orange Juice Thin. Disubmit : 27 Maret 2023, Diterima: 4 Mei 2023, Disetujui : 15 Juni 2023; PENDAHULUAN Jeruk nipis (Citrus aurantifolia) merupakan salah satu jenis buah-buahan yang tumbuh subur di Indonesia karena pohonnya dapat tumbuh dihampir semua tipe tanah dan dapat berbuah secara terus menerus sepanjang tahun. Buah jeruk nipis dikenal dengan kandungan vitamin C yang tinggi. Selain mengandung vitamin C, jeruk nipis mengandung senyawa kimia yang berguna bagi tubuh yaitu asam sitrat, asam sitrun, asam amino (lisin,triptofan), vitamin B1, kalsium, besi, fosfor, berelang, glikosida, damar, minyak atsiri