Optimization of Chlorella milk beverage formulation using D-optimal mixture design

Abstract This study aimed to obtain the optimum formula of Chlorella milk with D-Optimal Mixture Design and determine consumer preference for formula. research method was divided into formulation response design, hedonic test, analysis, optimization, verification The determined based on highest score taste. Two solutions were obtained, it found that 0.40% + 0.05% vanillin 4.55% sugar most preferred. 5.81±0.97 overall attribute, 5.95±0.94 taste, 5.76±1.08 aroma, 5.86±1.00 texture. On a scale 7, panellists considered slightly liked sensory properties