| Abstrak/Abstract |
Traditional spices beverages need to be developed to enhance the
existency of local product. It is necessary to analyze consumer preference of spices
beverage. Different type of spices product can affect different preference based on
sensory responses. The objective of the study was to determine the sensory
characterization of traditional spices-beverages products. Five commercial
samples were used in this study. Data was collected by sensory testing on the
attributes of color, aroma, viscosity, taste, aftertaste, and overall using 37
untrained panelists. Sensory testing was conducted to collect data on attributes
such as color, aroma, viscosity, taste, aftertaste, and overall perception, involving
37 untrained panelists. Statistical processing of sensory test data involved the
application of a normality test, followed by the Kruskal-Wallis test, due to the non
fulfillment of the normality assumption. The research revealed that there are
significant differences in the color, taste, and overall liking among the spiced
beverage samples. The formulation of ingredients in spiced beverages indicates
that consumers tend to favor spice drinks with a red color and a mild taste, often
combined with milk and sugar. These results can be used by local producers as a
reference in the manufacture of spices beverages products that are in accordance
with consumer preference to developed the new product. However, this study only
focus on sensory responses. Therefore, future studies were advised to combined
sensory attributes and other responses to understand comprehensively. |
