Decision-Making for Product Preferences of Functional Beverages Based on Mangosteen Peel and Red Ginger Using ROC and SAW

Abstract

Bioflavonoids in mangosteen peel possess antioxidative and anti-inflammatory properties that are beneficial to health, making them a potential raw material for the development of functional beverages. However, the xanthone content in mangosteen peel contributes to a bitter taste, which may reduce consumer acceptance. Therefore, component substitution with other ingredients is necessary to enhance its organoleptic quality, one of which is red ginger, known for its distinctive aroma and additional health benefits. In this study, the Rank Order Centroid (ROC) and Simple Additive Weighting (SAW) methods were implemented in the decision-making process to determine the optimal composition of a functional beverage based on mangosteen peel and red ginger. The evaluation was based on several criteria, including taste, antioxidant activity, aroma, and color. The results indicated that taste had the highest weight, followed by antioxidant activity, aroma, and color. The decision matrix normalization and preference score calculations showed that the optimal composition was 5 grams of mangosteen peel + 10 grams of red ginger + 5 grams of sugar, achieving the highest preference score (1.00). This study confirms that the ROC and SAW methods can effectively assist in data-driven decision-making for developing functional beverages that are more acceptable to consumers.