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All Journal Jurnal Teknologi Pangan dan Industri Perkebunan
Rafi Awfa Pratama
Universitas Tanjungpura
Agriculture, Biological Sciences & Forestry

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Karakteristik Sensori Seduhan Teh Pada Berbagai Formulasi Bunga Telang dan Kayu Manis dengan Pemanis Gula Aren Rafi Awfa Pratama; Yohana Sutiknyawati Kusuma Dewi; Oke Anandika Lestari
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/k5a9ez95

Abstract

Butterfly pea flower (Clitoria ternatea) is a medicinal plant commonly used as an herbal tea due to its anthocyanin content, but its grassy aroma is generally disliked. Cinnamon (Cinnamomum burmannii) and palm sugar are added to improve its flavor and sensory quality. This study aims to determine the effect of palm sugar addition on the organoleptic characteristics of butterfly pea and cinnamon tea, and to identify the best formulation. A Randomized Block Design (RBD) was applied with five levels of palm sugar addition (0, 2, 4, 6, and 8 grams). Organoleptic testing was conducted by 30 panelists, evaluating color, aroma, taste, and overall preference. The results showed that palm sugar addition significantly affected color, taste, and overall liking, but had no significant effect on aroma. The best treatment was the addition of 6 grams of palm sugar (F3), with a color score of 2.8; aroma 3.13; taste 3.13; and overall liking 3.4. The highest effectiveness index was also recorded for this treatment, at 0.686. Thus, the best formulation of butterfly pea and cinnamon tea was 1.6 grams of butterfly pea flower, 0.4 grams of cinnamon, and 6 grams of palm sugar, producing the most preferred sensory quality by the panelists.
Co-Authors Oke Anandika Lestari Yohana Sutiknyawati Kusuma Dewi