<![CDATA[This study aimed to analyze the sensory characteristics and microbiological safety of "Pinewheat Boost," a sports drink based on honey pineapple and wheatgrass. A quantitative approach was employed using a Completely Randomized Design (CRD) comprising four formulations (F0, F1, F2, F3) with two replications. Sensory evaluation involved 30 consumer panelists using the hedonic method to assess attributes such as color, aroma, taste, texture, and overall acceptance, while the Total Plate Count (TPC) test was conducted to determine the product's microbiological safety. The results revealed significant differences in color, taste, aroma, and overall acceptance (p<0.05), whereas texture showed no significant difference. Formulation F1 (14:6) emerged as the best formulation, achieving the highest preference scores across all sensory parameters and demonstrating an optimal balance of ingredients. However, TPC results indicated that several formulations including F1 exceeded the maximum standard microbial limits, thereby failing to meet food safety criteria. Thus, while Pinewheat Boost shows potential as a natural-ingredient sports drink with high sensory acceptance, improvements in sanitation, processing, and storage are required to ensure product safety.]]>
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