PENGARUH PENAMBAHAN SUSU DAN JAHE TERHADAP WARNA DAN RASA TEH CELUP

Abstrak

Teh celup adalah minuman yang bisa dikembangkan melalui penambahan bahan lain, yakni seperti susu dan jahe, untuk menghasilkan karakteristik organoleptik yang menarik. Tujuan penelitian ini untuk mengetahui tingkat penerimaan teh celup dengan penambahan susu dan jahe berdasarkan warna, aroma, rasa, dan tekstur. Penelitian menggunakan metode eksperimen yang dilaksanakan pada 19–24 November 2025 di rumah peneliti. Pengujian organoleptik dilakukan oleh 10 panelis tidak terlatih menggunakan skala hedonik lima tingkat. Data dianalisis melalui perhitungan persentase penilaian panelis secara deskriptif kuantitatif. Hasil penelitian menunjukkan bahwa persentase penilaian warna sebesar 86%, aroma 94%, rasa 92%, dan tekstur 90%, dengan rata-rata keseluruhan sebesar 90,5%. Aroma meraih persentase tertinggi, sedangkan warna memperoleh persentase terendah. Hasil tersebut menunjukkan bahwa produk teh susu jahe mendapatkan penerimaan yang baik dari panelis.

Tea bags are a popular beverage product that can be developed by adding ingredients such as milk and ginger to create appealing sensory characteristics. This study aimed to determine the acceptance of tea prepared with milk and ginger based on color, aroma, taste, and texture. The experimental study was conducted at the researcher’s home from November 19 to 24, 2025. An organoleptic test was conducted with 10 untrained panelists using a five-point hedonic scale. The data were analyzed by calculating the percentage of panelists’ assessment using descriptive quantitative methods. The results showed acceptance percentages of 86% for color, 94% for aroma, 92% for taste, and 90% for texture, with an overall average of 90.5%. Aroma received the highest percentage, while color received the lowest. These findings indicate that the milk-and-ginger tea product was generally well accepted by the panelists.