Characterization of Physical Properties and Sensory Evaluation of Pletok Bir Enriched with Apple Juice

Luh Dian Rna Fajarini (Food Technology Study Program, Faculty of Agricultural Technology, Udayana University, Bali, Indonesia)
I Gede Arie Mahendra Putra (Food Technology Study Program, Faculty of Agricultural Technology, Udayana University, Indonesia)
Putu Julyantika Nica Dewi (Food Technology Study Program, Faculty of Agricultural Technology, Udayana University, Indonesia)
I Wayan Ryantama Swastika Braja (Food Technology Study Program, Faculty of Agricultural Technology, Udayana University, Indonesia)
Riel Jeremy Jordan Umboh (Food Technology Study Program, Faculty of Agriculture, Sam Ratulangi University, Manado, Indonesia)

SEAS (Sustainable Environment Agricultural Science)
Vol. 9 No. 1 (2025)

This study aimed to determine the optimal concentration of apple juice as a flavor enhancer in pletok bir, a traditional Betawi drink, through evaluation of three ratio treatments (0:1/control, 1:1, and 3:1 v/v). Analysis of physical properties (pH, viscosity) and sensory attributes (color, aroma, taste, acceptability) using a 5-point hedonic scale showed that increasing apple juice concentration decreased pH from 7.33 to 4.31 and increased viscosity (0.107-0.125 mPa-s). A 3:1 ratio achieved the highest taste preference (score of 3.76) with an optimal viscosity balance (0.125 mPa-s), reducing bitterness and providing subtle sweetness without obscuring the characteristic spicy aroma. In contrast, the 1:1 ratio resulted in lower acceptability (score 3.08) due to flavor imbalance. Overall acceptability scores ranged from 3.2-3.64 (neutral-moderately like), reflecting moderate consumer preference. These findings indicate that the addition of apple juice at a 3:1 ratio can enhance the sensory appeal of pletok bir while maintaining its traditional essence, offering an innovation to expand the market through flavor diversification.