Sensory of Tea Infusions on Various Formulations of Butterfly Pea Flower and Cinnamon with Aren Sugar Sweetener
DOI:
https://doi.org/10.58466/k5a9ez95Keywords:
Butterfly Pea, Cinnamon, Effectiveness Index, Herbal Tea, Organoleptic, Palm SugarAbstract
Butterfly pea flower (Clitoria ternatea) is a medicinal plant commonly used as an herbal tea due to its anthocyanin content, but its grassy aroma is generally disliked. Cinnamon (Cinnamomum burmannii) and palm sugar are added to improve its flavor and sensory quality. This study aims to determine the effect of palm sugar addition on the organoleptic characteristics of butterfly pea and cinnamon tea, and to identify the best formulation. A Randomized Block Design (RBD) was applied with five levels of palm sugar addition (0, 2, 4, 6, and 8 grams). Organoleptic testing was conducted by 30 panelists, evaluating color, aroma, taste, and overall preference. The results showed that palm sugar addition significantly affected color, taste, and overall liking, but had no significant effect on aroma. The best treatment was the addition of 6 grams of palm sugar (F3), with a color score of 2.8; aroma 3.13; taste 3.13; and overall liking 3.4. The highest effectiveness index was also recorded for this treatment, at 0.686. Thus, the best formulation of butterfly pea and cinnamon tea was 1.6 grams of butterfly pea flower, 0.4 grams of cinnamon, and 6 grams of palm sugar, producing the most preferred sensory quality by the panelists.
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