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Sensory analysis affective test and microbiological characteristics of the development formulation drink moringa date palm water extract

  • Triagung yuliyana ,
  • Rimbawan Rimbawan ,
  • Evy Damayanthi ,
  • Eny Palupi ,
  • Ade Chandra Iwansyah ,

Abstract

Link of Video Abstract: https://youtu.be/qiWALY9_ujU

 

Introduction: There is growing interest in the non-nutritional bioactive compounds present in food and beverages as possible "life nutrients" for preventing noncommunicable diseases. The dates moringa juice drink is a functional beverage that represents a rich source of bioactive compounds including carotenoids, phenolic acids, flavonoids, coumarins, alkaloids, polyacetylenes, saponins, and terpenoids. This study aimed to investigate the impact of incorporating various concentrations of moringa extract on the sensory quality and preference rating of date moringa juice.

Methods: The sample from the sensory test with the highest score were subsequently the color analysis was conducted using a chromameter, to perform the investigation, labels, iceboxes, mineral water, and questionnaires were used. The formulation procedure involved combining date palm juice (30%, 35%, 40%) in appropriate proportions with moringa extract.

Results: The statistical test's results for hedonic ratings revealed significant differences in dates moringa juice drink taste, aroma, and viscosity. The test also revealed that the dates moringa juice drink, Formula 1 with 30% added date palm juice, was the most favored in terms of taste of 6.38, aroma of 5.84, color of 6.23. The microbiological attributes total lactic acid bacteria (LAB) were 1.0 x 103 colonies/g, negativity for Salmonella, and an E. coli count 0 APM/g with a pH of 6.42 according to formula 1.

Conclusion: The most favored for water extracts of moringa and date palm treatment was the addition of 30% juice, which received a high preference rating from 35 panelists. F1 formula’s a higher mean score for six sensory attributes color, viscosity, aroma, taste, mouthfeel, and aftertaste. F1 formula’s a lower mean score for the microbiological attributes.

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How to Cite

yuliyana, T., Rimbawan, R. ., Damayanthi, E. ., Palupi, E. ., & Iwansyah, A. C. . (2024). Sensory analysis affective test and microbiological characteristics of the development formulation drink moringa date palm water extract. Bali Medical Journal, 13(1), 619–625. https://doi.org/10.15562/bmj.v13i1.5032

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