| Autor: |
Batubara, Ridwanti, Hanum, T. Ismanelly, Affandi, Oding, Aulia, Karina, Anggraini, Lisa Oktari |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 2023, Vol. 2626 Issue 1, p1-6, 6p |
| Abstrakt: |
Jeruju is one of the mangrove plants that has been widely used by the community around the mangroves, one of which is as a raw material for tea. The purpose of this study was to determine consumer preferences for jeruju leaves tea with ginger, jasmine, and lemongrass flavored innovations. Jeruju leaves and flavoring ingredients are processed into simplicia, then formulated and packaged in tea bags, then the tea bags are tested on consumers. The results showed that the taste innovation in jeruju tea was based on hedonic tests both in terms of color, aroma, and taste, jeruju leaves tea was preferred with flavorings in the composition of jeruju leaves and flavors 75%: 25%. The flavorings that consumers like are ginger and lemongrass. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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