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All Journal Journal of Law, Poliitic and Humanities International Journal of Advanced Multidisciplinary Jurnal Ilmu Multidisplin Optimal: Jurnal Ekonomi dan Manajemen Digital Bisnis: Jurnal Publikasi Ilmu Manajemen Dan E-commerce Jurnal Kewirausahaan dan Manajemen Bisnis CUAN Trending: Jurnal Manajemen dan Ekonomi Jurnal Riset Manajemen Jurnal Riset dan Inovasi Manajemen Kreativitas Pada Pengabdian Masyarakat (Krepa) Liberosis: Jurnal Psikologi dan Bimbingan Konseling Journal of Multidimensional Management Orbit : Jurnal Ilmu Multidisiplin Nusantara
Farhan Saputra
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Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Physics Public Health Social Sciences Veterinary Other

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Journal : Journal of Multidimensional Management

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Comparative Study: The Effect of Dry Shake and Wet Shake on Residual Taste in Pussyfoot Beverages Farhan Saputra; Lise Asnur
Journal of Multidimensional Management Vol. 2 No. 2 (2025): Journal of Multidimensional Management (JoMM)
Publisher : Pt. Threeple Herphi Educate

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63076/jomm.v2i2.49

Abstract

The beverage industry has experienced increasing diversification in non-alcoholic product offerings, with mocktails gaining popularity due to evolving consumer preferences for healthier alternatives. Among the sensory attributes that influence consumer acceptance, aftertaste plays a critical role in shaping the final perception of beverage quality. This study aimed to compare the effects of dry shake and wet shake techniques on the aftertaste characteristics of the Pussyfoot mocktail. A quantitative experimental approach was employed, involving descriptive organoleptic testing with three trained panelists evaluating five aftertaste indicators—duration, type, intensity, balance, and comfort—across beverages prepared using each shaking method. The results revealed that the dry shake technique produced a longer aftertaste duration and greater intensity, whereas the wet shake method yielded higher balance and comfort ratings, with both techniques generating similar flavor types dominated by sweet and sour notes. These findings highlight that preparation methods significantly affect certain sensory dimensions of mocktails, providing practical implications for beverage practitioners to tailor shaking techniques according to desired flavor outcomes. Future studies should incorporate larger sample sizes and advanced sensory profiling methods to enhance generalizability and deepen understanding of technique–flavor interactions.
Co-Authors Alifah Jiddal Masyruroh Bayu Putra Danaya Dita Puspitasari Edy Soesanto Ferlyadi Ramadhan Putra Franciscus Dwikotjo Sri Sumantyo Ganis Aliefiani Mulya Putri Hadita Hadita Hapzi Ali Istianingsih Sastrodiharjo Jihan Luthfi Nabillah Jumawan, Jumawan Kania Annisa Putri Lise Asnur M. Al Afif Annasai M. Gani Gynastiar M. Rizky Mahaputra Merdiaty, Netty Milani Nabila Syahra Nova Astia Ningsih Pugo Bayu Prabowo Raihan Saputra Satriawan, Nofri Srirahayu Putri Maharani Supriyadi, Tugimin Tania Septfania Ricki Thalia Amelinda Setiawan Wasserbauer, Michal Wirawan Widjanarko Y.A. Didik Cahyanto Yohana Grace