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All Journal Jurnal Kedokteran Syiah Kuala Medula Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan Prosiding Universitas PGRI Palembang Jurnal FishtecH International Journal of Social Science, Educational, Economics, Agriculture Research, and Technology (IJSET) Klinik: Jurnal Ilmiah Kedokteran dan Kesehatan IWTJ : International Water Transport Journal
Yulia Puspita Sari
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Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Mechanical Engineering Medicine & Pharmacology Neuroscience Public Health Transportation

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CONSUMER PERCEPTION ANALYSIS OF HERBAVITA: A FUNCTIONAL READY-TO-DRINK SPICE BEVERAGE BASED ON LOCAL WISDOM IN SOUTH LAMPUNG Tyasto Prima Ahmadi; Aevita Ainun Niha; Lenggo Geni Katlin Jambak; Yulia Puspita Sari
International Journal of Social Science, Educational, Economics, Agriculture Research and Technology (IJSET) Vol. 4 No. 9 (2025): AUGUST
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/ijset.v4i9.962

Abstract

Ready-to-drink (RTD) herbal drinks are liquid products based on natural ingredients such as spices and medicinal plants that are packaged practically and consumed directly as functional drinks that support health. This study aims to analyze consumer perceptions of Herbavita, a functional ready-to-drink (RTD) herbal drink product based on local wisdom developed in South Lampung. This product is formulated from red ginger and turmeric with varying ratios, then tested using the hedonic method by 20 respondents. The study used a mixed methods approach with quantitative analysis through assessments of taste, aroma, and color, as well as qualitative analysis of criticism and suggestions for product development. The results showed that the sample with a balanced composition (50% red ginger and 50% turmeric) obtained the highest score for all sensory parameters, indicating consumer preference for balanced taste and aroma. Respondent profile analysis revealed that the majority were from the young age group and domiciled in Pasuruan, with a relatively balanced gender distribution. Suggestions from respondents emphasized the importance of attractive, functional, and informative packaging design as a supporting factor for product appeal. These findings demonstrate that product innovations based on traditional ingredients can be well-received if presented in a format that aligns with modern consumer preferences. Therefore, combining traditional values with innovative approaches is key to developing adaptive, competitive, and sustainable RTD spiced beverage products.
Co-Authors Agustina, Elfita Lenggo Geni Katlin Jambak Lia Perwita Sari Najwa Khalisa Niha, Aevita Ainun Reni Zuraida Sofian, Sofian Tyasto Prima Ahmadi Ulya, Febriyanti Himmatul Zakki, Farhan