Sensory Profiling Of Novel Jelly Drink Bayleaf Water Extract With Guava Juice Combination Using Quantitative Descriptive Analysis (QDA)
Background: The characterization of a food or drink made from bay leaves combined with guava juice has not been previously reported despite the positive health aspects of both plants.
Objectives: to analyze the sensory characteristics of jelly drink bay leaf water extract with guava juice combination using the Quantitative Analysis Descriptive (QDA) sensory evaluation method.
Methods: The QDA procedure carried out in this study consists of three stages, namely the panellist preparation stage, group discussion forum (FGD), and quantitative descriptive test. Quantitative descriptive analysis (QDA) was carried out on four jelly drink product formulas, namely F0 (standard), F1 (bay leaf water extract jelly drink combination of guava juice with a ratio of 75: 25), F2 (50: 50), F3 (25: 75).
Results: Panelist training using the FGD QDA method produced several attributes. Sensory attributes consist of 17 attributes: Appearance (particle aggregation size, viscosity, homogeneity), aroma (bay leaf, guava, sweet), texture (gritty, ease of spreading), taste (guava, sweet, sour, bay leaf), mouthfeel (gritty, jelly-like consistency, viscosity), Aftertaste (Astringent and bitter). There are shortcomings in formulas one and three that can affect consumer preferences, such as the inhomogeneous appearance and the strong aroma of bay leaves obtained the highest value in formula 1. In contrast, formula 3 has the highest value in Astringent and bitter aftertaste, gritty texture, and mouthfeel.
Conclusions: The selected treatment is jelly drink formula two formula with a ratio of bay leaf water extract: guava juice = 50: 50. Such descriptions will help food technology develop new products.
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