IMPLEMENTATION OF RANK ORDER  CENTROID AND SIMPLE ADDITIVE  WEIGHTING METHODS FOR SENSORY  EVALUATION OF BREWED PRODUCTS  FROM BLUE PEA (Clitoria Ternatea L.)  FLOWER AND PEPPERMINT (Mentha Sp.)

Marto Sembiring Agricultural Industrial Technology Study Program, Institut Teknologi Sumatera, Lampung, Indonesia
Borneo Satria Pratama Department of Agricultural Technology, State Polytechnic of Pontianak, Pontianak, Indonesia,
Anna Lutfi'ah Agricultural Industrial Technology Study Program, Institut Teknologi Sumatera, Lampung, Indonesia
Risdawati G. Naibaho Agricultural Industrial Technology Study Program, Institut Teknologi Sumatera, Lampung, Indonesia
Yelsa Kristina Simanjuntak Agricultural Industrial Technology Study Program, Institut Teknologi Sumatera, Lampung, Indonesia
Maiyolanda Nizusi Haloho Agricultural Industrial Technology Study Program, Institut Teknologi Sumatera, Lampung, Indonesia
Tasyha Dhienera Zulfiyanti Agricultural Industrial Technology Study Program, Institut Teknologi Sumatera, Lampung, Indonesia
Afifah Rahmadiyanti Arma Agricultural Industrial Technology Study Program, Institut Teknologi Sumatera, Lampung, Indonesia

Keywords: Rank Order Centroid, Simple Additive Weighting Methods, Sensory Evaluation, Brewed Products, Blue Pea Flower, Peppermint

This study investigates the sensory evaluation of brewed

products derived from Blue Pea (Clitoria ternatea L.) flowers

combined with Peppermint (Mentha sp.). Multiple Attribute

Decision Making (MADM) methods, specifically Rank Order

Centroid (ROC) and Simple Additive Weighting (SAW), were

employed for this purpose. The brewed samples were

prepared by boiling either the Blue Pea (Clitoria ternatea L.)

flowers alone or a mixture of Blue Pea flowers and

Peppermint, with varying amounts of added sugar. The

organoleptic scores of four formulations was assessed by a

panel of 30 untrained judges using a 9-point hedonic scale,

focusing on taste, aroma, and color criteria. Data analysis

began with ROC to determine the weights of each criterion,

followed by SAW to identify the optimal formulation. The

results indicated that the formulation consisting of 100 g of

Blue Pea flowers and 200 g of sugar achieved the highest

preference score of 0.9959.