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Asep Rusyana
Department Of Statistics, Faculty Of Mathematics And Natural Sciences, Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Neuroscience Nursing Physics Public Health Other

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Journal : Amerta Nutrition

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Profil Sensori Minuman Jeli Ekstrak Air Daun Salam Kombinasi Jus Jambu Menggunakan Quantitative Descriptive Analysis: Sensory Profiling of Jelly Drink Made from a Combination of Bay Leaf Water Extract and Guava Juice Using a Quantitative Descriptive Analysis Putri, Sefanadia; Marliyati, Sri Anna; Setiawan, Budi; Rimbawan, Rimbawan; Yunianto, Andi Eka; Rusyana, Asep
Amerta Nutrition Vol. 8 No. 3 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3.2024.452-460

Abstract

Background: The profiling of a drink made from bay leaves combined guava juice has not been previously reported despite the positive health aspects of both plants. Objectives: To analyze the sensory characteristics of jelly drink bay leaf water extract with guava juice combination using the Quantitative Analysis Descriptive (QDA) sensory evaluation method. Methods: The QDA carried out of three stages, namely the panelist preparation stage, Forum Group Discussion (FGD), and quantitative descriptive test. QDA was carried out on four jelly drink product formulas, namely F0 (standard), F1 (75:25), F2 (50:50), F3 (25:75) from the ratio of bay leaf extract:guava juice. Results: Sensory attributes consist of 17 attributes, namely appearance (particle aggregation size, viscosity, homogeneity), aroma (bay leaf, guava, sweet), texture (gritty, ease of spreading), taste (guava, sweet, sour, bay leaf), mouthfeel (gritty, jelly-like consistency, viscosity), aftertaste (astringent and bitter). The results of the one-way ANOVA analysis showed significant differences between the formula and the control product (p<0.05). Formula 1 and 3 not accepted by consumers because there are weaknesses, such as the inhomogeneous appearance and the strong aroma of bay leaf obtained the highest value in formula 1. In contrast, formula 3 has the highest value in astringent and bitter aftertaste, gritty texture and mouthfeel. Conclusions: The selected treatment is formula two of jelly drink with a ratio of bay leaf water extract: guava juice = 50:50. A description like this will assist food technology in developing new products.
Co-Authors Abd. Rasyid Syamsuri Ahmad, Khairunnas Akhyar Wijaya Anuar, Kaspul Bagus Sartono Budi Setiawan Dwi Astiti Syahbani Elfurqany, Nuwairy Elvitra Mutia Ulfa Enitan, Seyi Samson Fahmi, Mulkan Fara Inka Durrah Fernando, Rivo Fitriana AR Fitriana AR Furqany, Nuwairy El Ghazi Mauer Idroes Hizir Sofyan Idroes, Ghazi M. Inas Salsabila Ira Julita Januaria Douw Kemala, Pati Khairan Khairan Lathifah Setiawan Latifah Rahayu Lubis, Vanizra F. Mahmudi Mahmudi Marzuki Marzuki Marzuki Marzuki Maulana, Aga Maulydia, Nur Balqis Mira Suci Yana Muhammad Adam, Muhammad Muhammad Iqbal Muhammad Subianto Muliadi Ramli Muzamil Muzamil Nanny Salwa Nany Salwa Noviandy, Teuku R. Nurhasanah Nurhasanah Nurhasanah Nurhasanah Oktriyono, Febri Dwi Ridha Ferdhiana Rimbawan , Rinaldi Idroes Riswanda, Muhammad Romi Rosadi Sasmita, Novi Reandy Siti Rusdiana Siti Sarah, Siti Sri Anna Marliyati Suhendra, Rivansyah Tessa Prihartina Parhusip Teuku Rizky Noviandy Teuku Zulfikar TRINA EKAWATI TALLEI Warman Fatra, Warman Yulia Yulia Yunianto, Andi Eka Zuchra Helwani, Zuchra Zul Amraini, Said Zurnila Marli Kesuma