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All Journal Authentic Research of Global Fisheries Application Journal (Aurelia Journal)
Evi Maya Sari
Program Studi Teknologi Hasil Perikanan, Fakultas Peternakan, Universitas Jambi

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Physicochemical and hedonic characteristics of mangrove tea (Sonneratia sp) formulated with four types of sweeteners Nirmala Efri Hasibuan; Sumartini Sumartini; Nabila Syakirah Hasibuan; Agusta Putri Balqis Linda Soeharso; Evi Maya Sari
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.
Natural sweetener-based herbal mangrove coffee (Avicennia marina) formulation as a local functional beverage innovation Sumartini Sumartini; Nirmala Efri Hasibuan; Kurnia Sada Harahap; Evi Maya Sari; Agus Setiyoko
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.v8i1.18209

Abstract

Herbal coffee based on local natural ingredients has the potential to become a functional beverage innovation with high nutritional and bioactive value. This study aimed to formulate and evaluate the physical, chemical, and sensory characteristics of mangrove herbal coffee (Avicennia marina) using four types of natural sweeteners: palm sugar (GS), coconut sugar(GA), honey (GM), and refined sugar(GP). The herbal coffee powder was prepared from A. marina fruit through soaking, drying, and roasting at 120–150°C, followed by blending with each sweetener formulation. Analyses included physical parameters (color, solubility, moisture content, bulk density), chemical composition (total phenolics, total sugar, pH), proximate composition (carbohydrate, protein, fat, and energy), and sensory evaluation using a 9-point hedonic scale. The results indicated that sweetener type significantly affected product quality. The palm sugar formulation showed the highest total phenolic content (16.87 mg GAE/g) and the most balanced taste, whereas the honey formulation had the highest total sugar and energy values (34.77 g/100 g; 191.7 kcal/100 g). Sensory evaluation revealed that mangrove coffee with palm sugar and coconut sugar achieved the highest preference scores for color, aroma, and taste (mean scores 7.2–7.4). Formulations with palm-based sweeteners exhibited the best balance between physical quality, bioactive content, and consumer acceptability. This study highlights the potential of A. marina as an innovative local raw material for functional beverage development that supports sustainable utilization of coastal resources.
Co-Authors Agus Setiyoko Agusta Putri Balqis Linda Soeharso Nabila Syakirah Hasibuan Nirmala Efri Hasibuan Sumartini Sumartini, nFN