<![CDATA[The use of various types of sweeteners in herbal drinks is a strategy to increase consumer acceptance, especially for mangrove-based tea products that are rich in bioactives but have a tart taste and distinctive aroma. This study aims to analyze the effect of four types of sweeteners: white sugar, palm sugar, palm sugar, and honey on the physical characteristics and consumer preference levels for mangrove tea, while also determining the best treatment. The study was conducted using a formulation of 3 g of mangrove leaf powder brewed with 200 mL of water and added sweeteners according to the treatment, then tested for pH, color (L*, a*, b*), viscosity, total titratable acid, total sugar, and a hedonic test by 30 untrained panelists. The results showed that honey had the greatest effect on physical aspects, marked by the lowest pH (6.62), the highest viscosity (1.32 mPa·s), and the darkest color with an increase in the a* and b* components. Palm sugar and palm sugar produced caramel color characters due to the Maillard component, while white sugar showed the most neutral character in all parameters.The hedonic test showed that palm sugar obtained the highest scores in the attributes of taste (8.3±0.8), color (7.9±0.8), appearance (8.0±0.8), aroma (8.1±0.7), and overall (7.2±0.8), while white sugar had the lowest scores with values of taste (6.8±0.9), color (6.5±1.0), appearance (6.9±0.9), aroma (7.0±0.8), and overall (6.1±0.9). The type of sweetener was proven to have a significant influence on physical quality and consumer preferences. The most effective treatment in improving the sensory quality of mangrove tea was the use of palm sugar.]]>
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