Application of Stenochlaena Palustris in Black Tea and Coffee Beverages Targeting Consumers with Sugar Concern

Oktavianti, Natasya and Santoso, Filiana and Puteri, Maria Dewi P. T. Gunawan (2021) Application of Stenochlaena Palustris in Black Tea and Coffee Beverages Targeting Consumers with Sugar Concern. Bachelor thesis, Swiss German University.

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Abstract

Kelakai is an endemic fern found abundantly in Central Kalimantan. Regardless of its high availability, low economical value, and potential health benefits (natural source of iron, folic acid, antioxidant, antidiabetic, etc.), the utilization of the plant as a food ingredient is still limited. Black tea and coffee are very popular in Indonesia. Replacing sugar with artificial sweeteners is an alternative choice for reducing sugar consumption in sugar-sweetened beverages. The aims of this study were to study the effect of kelakai and milk addition in black tea and coffee beverages, and to develop a formulation of kelakai beverages with high consumer acceptance. The sensory observation showed that coffee was better in masking putrid aroma and milk helped to reduce bitterness, astringency, and distinct aroma from the plant. Milk coffee was chosen to be optimized with further adjustment in sweetness (0.02%) and thickness (0.15%) levels. A maximum kelakai concentration that was still acceptable was evaluated using hedonic and forced ranking tests (n=53). The formulation with the highest consumer acceptance was milk coffee with ratios of kelakai : coffee : milk = 8:4:3 (v/v/v), sucralose 0.02%, sodium benzoate 0.04%, and CMC 0.15%. The sample was rated between slightly to moderately liked. It was ranked as the most preferred sample in the forced ranking test.

Item Type: Thesis (Bachelor)
Uncontrolled Keywords: Black Tea, Coffee, RTD Beverages, Sensory Evaluation, Stenochlaena Palustris, Sugar Concern, Kalimantan Local Product
Subjects: R Medicine > RM Therapeutics. Pharmacology > RM666 Herbs--Therapeutic use
T Technology > TP Chemical technology > TP368 Food processing and manufacture
T Technology > TP Chemical technology > TP645 Coffee -- Processing
T Technology > TX Home economics > TX546 Food--Sensory evaluation
Divisions: Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User: Faisal Ifzaldi
Date Deposited: 04 Jan 2022 14:09
Last Modified: 04 Jan 2022 14:09
URI: http://repository.sgu.ac.id/id/eprint/2276

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