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 piperita L.)

Abstract

This study investigates the sensory evaluation of brewed products derived from Blue Pea (Clitoria ternatea L.) flowers combined with Peppermint (Mentha piperita L.). 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 (Mentha piperita L.), with varying amounts of added sugar. The organoleptic scores of four formulations were 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.