Consumer Sensory Perception of Jamu Gendong: The Traditional Javanese Herbal Drink
“Jamu gendong” is a traditional herbal drink from Indonesia that offers various health benefits, such as boosting immunity, detoxification, disease prevention, and many more. While there are many variances of jamu gendong, the scope of this current study was limited to observed 5 herbal drinks, inlc...
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EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/16/bioconf_icgab2025_07003.pdf |
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| author | Fibrianto Kiki Putri Vita Devianti Regina Gabriel Madona |
| author_facet | Fibrianto Kiki Putri Vita Devianti Regina Gabriel Madona |
| author_sort | Fibrianto Kiki |
| collection | DOAJ |
| description | “Jamu gendong” is a traditional herbal drink from Indonesia that offers various health benefits, such as boosting immunity, detoxification, disease prevention, and many more. While there are many variances of jamu gendong, the scope of this current study was limited to observed 5 herbal drinks, inlcuding “beras kencur”, “cabe puyang”, “kunyit asam”, “pahitan”, and “sinom” from several producers in Malang City. This study was aimed to map the sensory profiles of “jamu gendong” and further to investigate consumer preferences on “jamu gendong” particularly among Indonesian young generation. Involving 110 untrained panelists, the study shown that “sinom” and “kunyit asam” were preferred with the highest overall acceptance scores (p-value<0.05). Both “jamu” was sensorially dominated by sour taste and sour aftertaste. In general, the panelists disliked the bitter properties of jamu gendong as “pahitan” with the highest bitter taste (p-value<0.05) was also related to the lowest acceptance level (p-value<0.05). The fact that “pahitan” was the least preferred jamu also related to its lowest total dissolved solids and thickness intensity, as well as the highest bitter taste, astringent mouth-feel and astringent mouth-after-feel (p-value<0.05). |
| format | Article |
| id | doaj-art-8b57713883434c46bb5277ebe4294c39 |
| institution | DOAJ |
| issn | 2117-4458 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-8b57713883434c46bb5277ebe4294c392025-08-20T02:48:27ZengEDP SciencesBIO Web of Conferences2117-44582025-01-011650700310.1051/bioconf/202516507003bioconf_icgab2025_07003Consumer Sensory Perception of Jamu Gendong: The Traditional Javanese Herbal DrinkFibrianto Kiki0Putri Vita Devianti1Regina Gabriel Madona2Brawijaya Senso-Gastronomy Center, Departement of Food Science and Biotechnology, Faculty of Agricultural Technology , Universitas BrawijayaBrawijaya Senso-Gastronomy Center, Departement of Food Science and Biotechnology, Faculty of Agricultural Technology , Universitas BrawijayaBrawijaya Senso-Gastronomy Center, Departement of Food Science and Biotechnology, Faculty of Agricultural Technology , Universitas Brawijaya“Jamu gendong” is a traditional herbal drink from Indonesia that offers various health benefits, such as boosting immunity, detoxification, disease prevention, and many more. While there are many variances of jamu gendong, the scope of this current study was limited to observed 5 herbal drinks, inlcuding “beras kencur”, “cabe puyang”, “kunyit asam”, “pahitan”, and “sinom” from several producers in Malang City. This study was aimed to map the sensory profiles of “jamu gendong” and further to investigate consumer preferences on “jamu gendong” particularly among Indonesian young generation. Involving 110 untrained panelists, the study shown that “sinom” and “kunyit asam” were preferred with the highest overall acceptance scores (p-value<0.05). Both “jamu” was sensorially dominated by sour taste and sour aftertaste. In general, the panelists disliked the bitter properties of jamu gendong as “pahitan” with the highest bitter taste (p-value<0.05) was also related to the lowest acceptance level (p-value<0.05). The fact that “pahitan” was the least preferred jamu also related to its lowest total dissolved solids and thickness intensity, as well as the highest bitter taste, astringent mouth-feel and astringent mouth-after-feel (p-value<0.05).https://www.bio-conferences.org/articles/bioconf/pdf/2025/16/bioconf_icgab2025_07003.pdf |
| spellingShingle | Fibrianto Kiki Putri Vita Devianti Regina Gabriel Madona Consumer Sensory Perception of Jamu Gendong: The Traditional Javanese Herbal Drink BIO Web of Conferences |
| title | Consumer Sensory Perception of Jamu Gendong: The Traditional Javanese Herbal Drink |
| title_full | Consumer Sensory Perception of Jamu Gendong: The Traditional Javanese Herbal Drink |
| title_fullStr | Consumer Sensory Perception of Jamu Gendong: The Traditional Javanese Herbal Drink |
| title_full_unstemmed | Consumer Sensory Perception of Jamu Gendong: The Traditional Javanese Herbal Drink |
| title_short | Consumer Sensory Perception of Jamu Gendong: The Traditional Javanese Herbal Drink |
| title_sort | consumer sensory perception of jamu gendong the traditional javanese herbal drink |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2025/16/bioconf_icgab2025_07003.pdf |
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