Evaluation of Consumers Preferences through Sensory Test Approachment on Black Garlic Derivative Products Development as High Antioxidant Herbal Beverages

Cahyani Rizki Sendi, Efri Mardawati, Devi Maulida Rahmah

Abstrak


The use of natural ingredients in the development of innovative products such as herbal beverages is increasingly being carried out. Herbal beverages formulated from various natural ingredients have functional value in maintaining health. Black garlic is one of the potential herbs to be developed into herbal beverages due to its high antioxidant content. The addition of natural ingredients such as ginger and rosella is considered to provide a better taste and add value to the development of black garlic as an herbal beverage. The purpose of this study was to evaluate black garlic derivative products in the form of herbal beverages with the addition of ginger and rosella through sensory tests to get a view of consumer preferences. The study involved 15 untrained panelists to evaluate black garlic-based herbal drinks, which were then analyzed using the Kruskal-Wallis and Mann-Whitney tests. The results showed that the A1 formulation had a strong sour taste, the B1 formulation had a strong ginger taste and black garlic aroma, and the C1 formulation had a black garlic taste with a strong ginger aroma. Based on the assessment of the panelists, the C2 formulation is recommended to be developed because it has a more balanced taste and aroma than other formulations.


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