Thesis

Sensory and Physicochemical Analysis in Different Formula of Vanilla Ginger Drink

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The formulation of the vanilla ginger drink relies on red ginger or Zingiber officinale var.
Rubrum, which is extracted as a powder due to its wide usage as a spice in beverages
and its health benefits. Vanilla ginger drinks, popular in Indonesia, are marketed as
refreshing milk-based drinks combining vanilla and ginger flavors in liquid form.
However, to improve efficiency in terms of time, space, and human resources, the liquid
benchmark product was transformed into a powdered formula, offering easier to
prepare, longer shelf life, easier storage, and enabling anyone to prepare the drink. The
study will utilize the physicochemical analysis of pH, Brix, color, and viscosity of different
vanilla ginger drink products and hedonic test to know the consumer acceptance on
appearance, texture, taste, odor, and overall liking for the sensory analysis. The ANOVA
analysis or Kruskall-Wallis test to compare between the products and determine if there
are significant differences in sensory and aiming to assess the powdered formula's
consumer acceptance compared to the benchmark. The sensory test results indicated
that although there were significant physicochemical differences between the samples,
the consumer acceptance remained similar. This suggests that the formulation using
different ingredients can still result in a product that is equally acceptable to consumers.
Proper experimental design, including larger sample sizes and controlled testing
conditions, is important to obtain reliable results.

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Availability

Detail Information

Series Title

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Call Number

FT 23-023

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

sensory
Beverage Development
Powdered Drink
Ginger
Vanilla

Specific Detail Info

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Statement of Responsibility

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