Formulasi dan Uji Organoleptik Minuman Herbal Kombinasi Bunga Melati dan Cuka Apel
DOI:
https://doi.org/10.70609/radikula.v5i1.9439Keywords:
Bunga melati, Cuka apel, Uji organoleptik, Minuman HerbalAbstract
Minuman herbal berbasis bahan alami semakin diminati karena potensinya sebagai minuman fungsional. Kombinasi bunga melati dan cuka apel memiliki karakteristik sensori khas, sehingga perlu dievaluasi tingkat penerimaannya melalui variasi formulasi. Penelitian ini bertujuan mengetahui pengaruh variasi formulasi terhadap penerimaan panelis berdasarkan uji organoleptik. Penelitian menggunakan metode eksperimental kuantitatif dengan rancangan satu faktor dan empat perlakuan formulasi. Uji organoleptik dilakukan pada tiga puluh panelis menggunakan skala hedonik empat tingkat yang menilai tampilan, aroma, rasa, dan tekstur. Data dianalisis menggunakan One Way ANOVA pada taraf signifikansi 5% dan dilanjutkan uji Duncan jika terdapat perbedaan nyata. Hasil menunjukkan bahwa variasi formulasi berpengaruh signifikan terhadap parameter aroma, tekstur, dan tampilan (p < 0,05), namun tidak signifikan terhadap parameter rasa (p > 0,05). Perlakuan P1 memperoleh nilai rata-rata tertinggi pada aroma, sedangkan perlakuan P4 menunjukkan nilai tertinggi pada tekstur dan tampilan. Perbedaan formulasi memengaruhi karakteristik sensori produk, terutama pada aspek aroma dan daya tarik visual.
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