PENGARUH PENAMBAHAN BUBUK DAUN KEMANGI (OCILUM BASILICUM) TERHADAP NILAI SENSORIK TEH HERBAL KELOR (MORINGA OLEIFERA)
DOI:
https://doi.org/10.35335/fruitset.v12i6.6092Keywords:
Herbal Tea, Moringa Oleifera, Ocilum Basilicum, Sensory AttributesAbstract
Moringa oleifera (kelor) and Ocimum basilicum (kemangi) are nutrient-rich plants with various health benefits. This study aimed to evaluate the sensory attributes of herbal tea formulated with kelor and kemangi leaves. Four tea formulations were prepared with varying ratios of kemangi powder. Organoleptic testing was conducted using a 4-point hedonic scale to assess color, aroma, and taste. The results showed that the formulation significantly influenced the sensory perception of the herbal tea. Treatment B (3 g kelor powder + 1 g kemangi powder) obtained the highest preference scores for color (4.0), aroma (4.0), and taste (4.0), described as yellow, very characteristic of kelor herbal tea, and highly preferred by panelists. Increasing kemangi concentration negatively affected sensory acceptance, with Treatment D (3 g kelor powder + 2 g kemangi powder) receiving the lowest scores. ANOVA confirmed the highly significant effect of formulation on all sensory parameters (p < 0.01), and Duncan's test revealed significant differences among treatments. The optimal ratio of kelor and kemangi is crucial for developing a well-accepted herbal tea product. These findings provide valuable insights for the food industry in formulating innovative and sensorially appealing kelor-kemangi herbal teas.
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