Uji Organoleptik Minuman Teh Daun Sungkai (Peronema canescens) dengan Variasi Pemanis Alami

BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains Pub Date : 2023-07-02 DOI:10.31539/bioedusains.v6i1.5104

S. Sepriyaningsih, Eka Lokaria, Mareta Widiya

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Abstract

This study aims to determine the results of organoleptic tests and public acceptance of Sungkai leaf instant tea drinks with variations of natural sweeteners. The method used is an experimental method in the laboratory. Through this method, researchers obtained data by carrying out experiments directly at the Biology Education Laboratory, PGRI Silampari University. Then, organoleptic tests were carried out which included color, taste, aroma, and acceptability to 20 panelists. The highest average value of the color level organoleptic test is P2 (rock sugar) with a value of 3.4 (light green color). The highest average value of the aroma level organoleptic test was P0 (without sugar) with a value of 2.1 lacking Langu Sungkai. The highest average score for the organoleptic test for taste is P0 (no sugar) with a score of 3.7 (less sweet). While the highest average value of the organoleptic test for acceptability is P2 (rock sugar) with a value of 3.2 (likes). It can be concluded that people prefer sungkai tea with the addition of natural sweeteners than without sugar in terms of color, aroma, taste and acceptability. Keywords: Organoleptic, Tea, Sungkai Leaves, Natural Sweetener

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有机饮料茶叶试验与天然甜味剂的变化

本研究旨在确定不同天然甜味剂的sunkai叶速溶茶饮料的感官测试结果和公众接受度。所采用的方法是实验室中的实验方法。通过这种方法，研究人员直接在PGRI Silampari大学生物教育实验室进行实验，获得数据。然后，进行了感官测试，包括颜色、味道、香气和20名小组成员的可接受性。色度感官测试的最高平均值为P2(冰糖)，3.4(浅绿色)。香气水平感官测试的平均值最高为P0(无糖)，缺少蓝谷松开的平均值为2.1。感官味觉测试的最高平均得分为P0(无糖)，得分为3.7(不太甜)。而感官可接受性测试的最高平均值为P2(冰糖)，值为3.2(喜欢)。由此可见，人们对添加了天然甜味剂的圣开茶在色、香、味和接受度方面都比不添加糖的圣开茶更青睐。关键词:感官，茶叶，松开叶，天然甜味剂

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BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains

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