Panelists' Preference Levels for Herbal Drinks Based on Nutmeg Leaves and Skin (Myristica fragrans)

Arif Ferdiansyah; Widia Rini Hartari; Zukryandry Zukryandry; Oktaf Rina

doi:10.32535/jicp.v9i2.5143

Panelists' Preference Levels for Herbal Drinks Based on Nutmeg Leaves and Skin (Myristica fragrans)

Arif Ferdiansyah, Widia Rini Hartari, Zukryandry Zukryandry, Oktaf Rina

Abstract

This research aims to determine the best formulation of herbal tea based on nutmeg leaves and nutmeg fruit peels based on sensory quality. The parameters observed include color, taste, aroma, texture, and overall acceptance. The design used is a completely randomized block design with three replications. The treatments consist of five formulations, namely 100% nutmeg leaves, 75% nutmeg leaves and 25% nutmeg skin, 50% nutmeg leaves and 50% nutmeg skin, 25% nutmeg leaves and 75% nutmeg skin, and 100% nutmeg skin. Data were obtained thru a hedonic test by 25 panelists using a scale of 1 to 5, and then analyzed descriptively based on the average value. The research results show that the formulation of 25% nutmeg leaves and 75% nutmeg skin yields the highest values in several parameters, namely color 4.32, taste 4.21, texture 4.07, and overall acceptance 4.29. Meanwhile, the highest aroma is found in the formulation of 75% nutmeg leaves and 25% nutmeg skin with a value of 4.01. In general, the combination of nutmeg leaves and nutmeg skin provides better sensory quality compared to the use of single ingredients. The formulation of 25% nutmeg leaves and 75% nutmeg skin is the best formulation

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DOI: https://doi.org/10.32535/jicp.v9i2.5143

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