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All Journal Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Proceedings of the Vocational Seminar on Marine and Inland Fisheries
Hasibuan, Nabila Syakirah
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Agriculture, Biological Sciences & Forestry Environmental Science

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PHYSICOCHEMICAL AND HEDONIC CHARACTERISTICS OF MANGROVE TEA (SONNERATIA SP.) FORMULATED WITH FOUR TYPES OF SWEETENERS AND CONSUMER PREFERENCES Sumartini, Sumartini; Hasibuan, Nabila Syakirah; Hasibuan, Nirmala Efri; Soeharso, Agusta Putri Balqis Linda; lailatussifa, RR Radipta
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20741

Abstract

Mangrove tea (Sonneratia sp.) is a promising herbal beverage due to its high bioactive content; however, its acceptance remains limited because of its astringent taste and distinctive mangrove aroma. This study aimed to analyze the effects of four types of sweeteners white sugar, palm sugar, coconut sugar, and honey on the physicochemical characteristics and consumer acceptance of mangrove tea, as well as to determine the best treatment. The research was conducted using a formulation of 3 g of mangrove leaf powder infused in 200 mL of water with sweeteners added according to each treatment, followed by measurements of pH, color (L, a, b*), viscosity, total titratable acidity, total sugar, and a hedonic test involving 30 untrained panelists. The results showed that honey had the greatest influence on the physicochemical attributes, indicated by the lowest pH (6.62), highest viscosity (1.32 mPa·s), and the darkest color with increased a* and b* values. Palm sugar and coconut sugar produced caramel-like color characteristics due to maillard components, whereas white sugar displayed the most neutral profile across all parameters. The hedonic evaluation revealed that palm sugar received the highest scores for taste, color, appearance, aroma, and overall liking, while white sugar obtained the lowest. Therefore, it can be concluded that the type of sweetener significantly affects the physical quality and consumer preference of mangrove tea, and the best treatment to enhance its sensory quality is the use of palm sugar.
Physicochemical and hedonic characteristics of mangrove tea (Sonneratia sp) formulated with four types of sweeteners Hasibuan, Nirmala Efri; Sumartini, Sumartini; Hasibuan, Nabila Syakirah; Soeharso, Agusta Putri Balqis Linda; Sari, Evi Maya
Aurelia Journal Vol 8, No 1 (2026): April
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v8i1.19873

Abstract

The use of various types of sweeteners in herbal drinks is a strategy to increase consumer acceptance, especially for mangrove-based tea products that are rich in bioactives but have a tart taste and distinctive aroma. This study aims to analyze the effect of four types of sweeteners: white sugar, palm sugar, palm sugar, and honey on the physical characteristics and consumer preference levels for mangrove tea, while also determining the best treatment. The study was conducted using a formulation of 3 g of mangrove leaf powder brewed with 200 mL of water and added sweeteners according to the treatment, then tested for pH, color (L*, a*, b*), viscosity, total titratable acid, total sugar, and a hedonic test by 30 untrained panelists. The results showed that honey had the greatest effect on physical aspects, marked by the lowest pH (6.62), the highest viscosity (1.32 mPa·s), and the darkest color with an increase in the a* and b* components. Palm sugar and palm sugar produced caramel color characters due to the Maillard component, while white sugar showed the most neutral character in all parameters.The hedonic test showed that palm sugar obtained the highest scores in the attributes of taste (8.3±0.8), color (7.9±0.8), appearance (8.0±0.8), aroma (8.1±0.7), and overall (7.2±0.8), while white sugar had the lowest scores with values of taste (6.8±0.9), color (6.5±1.0), appearance (6.9±0.9), aroma (7.0±0.8), and overall (6.1±0.9). The type of sweetener was proven to have a significant influence on physical quality and consumer preferences. The most effective treatment in improving the sensory quality of mangrove tea was the use of palm sugar.
Co-Authors EVI MAYA SARI Lailatussifa, RR Radipta Nirmala Efri Hasibuan, Nirmala Efri Soeharso, Agusta Putri Balqis Linda Sumartini Sumartini