The Organoleptic Testing and Consumer Preferences for Functional Beverage Product of Cascara Arabica Tea in Banyuwangi District

EasyChair Preprint no. 9799

Abstract

The objectives of this study were to analyze the method of making Cascara Arabica tea on organoleptic and consumer preferences, so that in order to produce Cascara Arabica tea products with good quality, and also to enrich functional drink variants that are circulating in the community but are still minimally consumed in the form of Cascara Arabica tea product. The stages of this research started from the process of making Cascara Arabica tea, then continued with organoleptic tests and consumer preferences. The panelists used were untrained with a total of 40 people. Furthermore, all data were analyzed by Analysis of Variance (ANOVA) with a significance level of 5%, if there was a significant effect, continued with Duncan Multiple Range Test (DMRT), data processing using IBM SPSS Statistics Version 23. The result showed that the different types of sweeteners had a significant effect on all sensory parameters. Based on the Cascara Arabica tea treatments that was tested on the panelists, it showed that the 5% added sugar treatment was the most preferred, because according to the taste parameter, the sweetness level, and overall preference level had the highest average value compared to the other three tea treatments.

Keyphrases: Cascara Arabika tea, consumer preferences, functional beverage product, organoleptic testing

@Booklet{EasyChair:9799,
  author = {Sari Wiji Utami and Shinta Setiadevi and Astri Iga Siska and Dewiarum Sari},
  title = {The Organoleptic Testing and Consumer Preferences for Functional Beverage Product of Cascara Arabica Tea in Banyuwangi District},
  howpublished = {EasyChair Preprint no. 9799},

  year = {EasyChair, 2023}}