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All Journal Jurnal Pustaka Mitra : Pusat Akses Kajian Mengabdi Terhadap Masyarakat Jurnal Ilmu Multidisplin
Tan, Felicia
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Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Other

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Journal : Jurnal Ilmu Multidisplin

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Production of a Botanical Spirit Resembling Gin Using a Manual Distillation Method as an Innovation in Spirit-Based Beverage Products in the Food and Beverage Field Tan, Felicia; Goeltom, Vasco A.H.; Yulius, Kevin Gustian
Jurnal Ilmu Multidisiplin Vol. 4 No. 6 (2026): Jurnal Ilmu Multidisplin (Februari - Maret 2026)
Publisher : Green Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/jim.v4i6.1709

Abstract

This study aims to develop a gin-style botanical spirit using a manual distillation method as an innovation in spirit-based beverage products within the food and beverage sector. The research focuses on formulating alternative botanicals without the use of juniper berry, evaluating sensory characteristics, and measuring alcohol content. A Research and Development (R&D) approach was employed, consisting of stages including product design, design validation, product testing, revision, and dissemination. The botanicals used included pink peppercorn, black pepper, coriander seed, dried lemongrass, pandan leaf, lemon peel, and orange peel. These botanicals were extracted through a short maceration process followed by manual distillation using a simple pot still. Product evaluation was conducted through organoleptic testing covering color, aroma, taste, and mouthfeel using a four-point Likert scale, along with alcohol content measurement using a hydrometer. The results indicate that the developed formulation successfully produced a gin-style botanical spirit with a balanced citrus, spicy, and herbal aroma profile, good clarity, and a smooth mouthfeel. The alcohol content was within the standard range for distilled spirits, indicating that the product is suitable and safe for application in bar practices. This study is expected to contribute as an academic and practical reference for the development of house-made spirits using manual distillation methods in the bar industry.
Co-Authors Goeltom, Vasco A.H. Meicella, Verni Widyasari Widyasari, Widyasari Yulius, Kevin Gustian