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All Journal Jurnal Teknologi Pangan dan Industri Perkebunan
Mochamad Reza Awaluddin
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Agriculture, Biological Sciences & Forestry

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Penilaian Sensorik Minuman Teh Kemasan Berdasarkan Uji Skoring terhadapWarna, Kejernihan, dan Tingkat Kemanisan Adib Abdul Aziz; Moch Najmi Paiz; Mochamad Reza Awaluddin
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 6 No 1 (2026)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/zpmnfq34

Abstract

Tea is a favorite drink in Indonesia that is rich in minerals and vitamins. Packaged teais the second most consumed tea beverage after brewed tea, with consumption reaching2 billion liters per year. This practicum aims to identify consumer preferences for thesensory quality of packaged tea so that it can be a reference in the production anddevelopment of products according to market tastes. The ranking test method was usedby involving 15 untrained panelists to assess five tea samples based on the attributes ofcolor, clarity, and sweetness. The assessment uses a score of 1–5, where a higher scoreindicates lower quality. The results showed differences in panelist perceptions of thethree attributes. Sample code 681 was most preferred in terms of color, sample 857was significantly superior in clarity, and sample 472 scored the best for sweetness.Clarity and sweetness proved to be the main factors in determining the quality ofpackaged tea according to consumers. Natural color and clarity and balancedsweetness were preferred, becoming an important guide for manufacturers. Furtherresearch involving trained panelists, adding other sensory attributes, and expandingconsumer segments for more representative results is recommended.
Co-Authors Adib Abdul Aziz Moch Najmi Paiz