Chemical and Sensory Characteristics of Sugar-Free Lemon Flavored Ready to Drink Tea with Different Carboxymethyl Cellulose Concentrations
Abstract Ready tod rink (RTD) beverages like lemon-flavored tea can be consumed without preparation. This study analyzed the effect of Carboxymethyl Cellulose (CMC) concentrations on sugar-free lemon tea's pH, dissolved solids, polyphenol, sensory attributes and hedonic...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2025-04-01
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| Series: | Jurnal Pangan dan Agroindustri |
| Subjects: | |
| Online Access: | https://jpa.ub.ac.id/index.php/jpa/article/view/1257 |
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| Summary: | Abstract
Ready tod rink (RTD) beverages like lemon-flavored tea can be consumed without preparation. This study analyzed the effect of Carboxymethyl Cellulose (CMC) concentrations on sugar-free lemon tea's pH, dissolved solids, polyphenol, sensory attributes and hedonic ratings. A Completely Randomized Design (CRD) with one factor, namely the concentrationof CMC used as the variable. The CMC concentration factor was divided into 5 levels: 0.10%, 0.15%, 0.20%, 0.25%, and 0.30%. The results of the study indicated that the concentration of CMC affected pH levels, hedonic taste testing, sensory taste testing and organoleptic testing. However, total dissolved solids were not significantly affected. The optimal formulation was the lemon-flavored tea with 0.25% CMC concentration, which had a pH value of 3.34, total dissolved solids of 0.11, and a polyphenol content of 334 mg/kg. This research is beneficial for the beverage industry in developing sugar-free RTD tea with good taste and sensory stability.
Keywords:CMC;Lemon-flavored tea;Ready to drink beverages;Zero
Abstrak
Minuman ready to drink(RTD) adalah minuman yang sudah siap untuk dikonsumsi tanpa memerlukan persiapan tambahan. Penelitian ini bertujuan untuk mengetahui karakteristik nilai pH, total padatan terlarut, kadar polifenol, dan sifat sensori padaminuman teh berperisa lemon bebas gula dengan penambahan konsentrasi Carboxymethyl Cellulose (CMC) yang berbeda. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) 1 faktor, yaitu konsentrasi CMC yang digunakan sebagai faktornya. Faktor konsentrasi CMC dibagi menjadi 5 taraf, yaitu: 0,10%, 0,15%, 0,20%, 0,25% dan 0,30%. Hasil penelitian menunjukkan bahwa konsentrasi CMC berpengaruh terhadap nilai pH, uji hedonikdan uji organoleptik. Sementara, dari segi total padatan terlarut tidak berpengaruh. Formula terpilih adalah minuman teh berperisa lemon dengan konsentrasi CMC 0,25% yang memiliki nilai pH 3,34, total padatan terlarut 0,11 dan nilai kadar polifenol 334 mg/kg. Penelitian ini bermanfaat bagi industri minuman dalam mengembangkan minuman RTD teh bebas gula dengan cita rasa dan stabilitas sensori yang baik.
Kata kunci: CMC;Minuman RTD;Tanpa gula;Teh berperisa lemon
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| ISSN: | 2354-7936 2685-2861 |