PROFIL SENSORI TEH DAUN KARAMUNTING (Melastoma malabathricum L.) DENGAN METODE SENSOMETRIK
DOI:
https://doi.org/10.21776/ub.jtp.2023.024.02.4Keywords:
Drip Bag, Hedonik, Quantitative Descriptive Analysis, Tea Bag, TisaneAbstract
Daun karamunting (Melastoma malabathricum. L) dalam bentuk teh (Tisane) dipreparasi sebagai minuman merupakan salah satu upaya menangani diabetes oleh masyarakat di Kalimantan Barat. Tujuan dari penelitian ini adalah memetakan profil sensori minuman daun karamunting dan atribut sensori yang berpotensi menurunkan tingkat kesukaan dengan metode sensometrik. Teh yang diminati konsumen adalah yang tidak terlalu bitter dan kurang astringency. Metode penyeduhan dapat memberikan persepsi atribut sensori yang berbeda. Profil sensori dan hedonik tisane karamunting (Tikar) dengan berbagai metode penyeduhan dievaluasi menggunakan quantitative descriptive analysis (QDA) dan uji hedonik. Perbedaan metode penyeduhan dengan rasio daun kering:air (7:100 atau 3:100 b/v) digunakan dalam penelitian ini, yaitu seduh panas konvensional (PKV7 dan PKV3), seduh dingin (DKV7), seduh panas dengan drip bag (PDB7), dan seduh panas dengan tea bag (PTB3). Tisane komersial dalam tea bag (PTK3) digunakan sebagai pembanding. Pemetaan profil sensori hasil uji QDA pada berbagai metode penyeduhan dianalisis dengan PCA yang dilanjutkan dengan OPLS-DA dan korelasinya dengan hasil uji hedonik dianalisis dengan OPLS. Hasil dari QDA menunjukkan bahwa Tikar memiliki 14 atribut sensori. Metode sensometrik berhasil memetakan Tikar berdasarkan metode penyeduhan, yaitu PKV7 memiliki aktribut sensori harshness, stew dan astringency, sedangkan metode lainnya (DKV7, PKV7, PKV3, PTB3) greenish color, brightness color, serta fruity, dan PTK3 bitter dan smoky. Tingkat kesukaan tikar dengan metode penyeduhan PKV7 berada diantara metode penyeduhan lainnya dengan PTK3. Hasil penelitian ini menunjukkan bahwa atribut sensori bitter lebih menurunkan tingkat kesukaan dibandingkan astringency. Metode penyeduhan dapat memberikan atribut sensori yang berbeda, sehingga dapat menjadi alternatif sebagai strategi meningkatkan kesukaan.
References
Balitbangkes. 2019. Hasil Utama Diskesdas 2018. Kementerian Kesehatan RI. Diakses tanggal 10 April 2023. https://kesmas.kemkes.go.id/assets/upload/dir_519d41d8cd98f00/files/Hasil-riskesdas-2018_1274.pdf
Batali, M, -E., Ristenpart, W, -D., Guinard, J, -X., 2020. Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee. Scientific Reports. 10(1), 1–15. https://doi.org/10.1038/s41598-020-73341-4
Belmonte, F. 2018. Sensometrics : Multivariate Analysis and Mapping of Sensory and Consumer Data. Technical University of Denmark, Denmark
Bennet, -R., Vijayalakshmi, -S., Dinesh, R, -R., Yuvaraj, -J., 2016. Formulation and sensory evaluation of tisanes. International Journal of Pharma and Bio Sciences. 7(4), 115-120. https://doi.org/10.22376/ijpbs.2016.7.4.b115-120
Bylesjo, -M., Rantalainen, -M., Cloarec, -O., Nicholson, J, -K., Holmes, -E., Trygg, -J., 2006. OPLS discriminant analysis: Combining the strengths of PLS-DA and SIMCA classification. Journal of Chemometrics. 20(8–10), 341–351. https://doi.org/10.1002/cem.1006
Chao, -J., Chen, T, -Y., Pao, L, -H, Deng, J, -S., Cheng, Y, -C., Su, S, -Y., Huang, S, -S., 2022. Ethnobotanical survey on bitter tea in Taiwan. Frontiers in Pharmacology. 13, 1–20. https://doi.org/10.3389/fphar.2022.816029
Chapman, K, -W., Lawless, H, -T., Boor, K, -J., 2001. Quantitative descriptive analysis and principal component analysis for sensory characterization of ultrapasteurized milk. Journal of Dairy Science. 84(1), 12–20. https://doi.org/10.3168/jds.S0022-0302(01)74446-3
Chiang, E, C, -W., Ying, E, -S., Ping, T, -Y., Cheng, W, -Z., 2011. Analysis and evaluation of sensory properties and consumer acceptability of Thunbergia laurifolia teas. International Journal for the Advancement of Science and Arts. 2(2), 16–26. https://www.yumpu.com/en/document/view/12241958/analysis-and-evaluation-of-sensory-properties-and-ucsi-university
Dai, -Q., Jiang, -Y., Liu, -S., Gao, -J., Jin, -H., Wang, -H., Xiao, -M., Zhang, -Z., Li, -D., 2019. The impacts of brewing in glass tumblers and thermos vacuum mugs on the aromas of green tea (Camellia sinensis). Journal of Food Science and Technology. 56(10), 4632–4647. https://doi.org/10.1007/s13197-019-03911-6
Das, -C., Chatterjee, -S., 2018. Evaluation of antioxidant status in cold brewed tea with respect to hot decoction: comparative study between green and black varieties. International Journal of Pharmacognosy and Phytochemical Research. 9(07), 961–964. https://doi.org/10.25258/phyto.v9i07.11163
Destarianto, -P., Riskiawan, H, -Y., Agustianto, -K., Kautsar, -S., 2018. Developing food sensory test system with preference test (Hedonic and Hedonic quality) wheat bread case study. International Conference on Sustainable Information Engineering and Technology (SIET 2017). 2017, 430–434. https://doi.org/10.1109/SIET.2017.8304177
Frost, S, -C., Ristenpart, W, -D., Guinard, J, -X., 2019. Effect of basket geometry on the sensory quality and consumer acceptance of drip brewed coffee. Journal of Food Science. 84(8), 2297–2312. https://doi.org/10.1111/1750-3841.14696
Ikmanila, -R., Mukson, Setiyawan, -H., 2018. Analisis preferensi konsumen rumah tangga terhadap teh celup di Kota Semarang. Jurnal Optimum. 8(1), 1–14. http://dx.doi.org/10.12928/optimum.v8i1.9080
Imtiyaz, -H., Soni, -P., Yukongdi, -V., 2021. Role of sensory appeal, nutritional quality, safety, and health determinants on convenience food choice in an academic environment. Foods. 10, 1-17. https://doi.org/10.3390/foods10020345
Jackson, RS. 2008. Sensory Perception and Wine Assessment. Academic Press, United States
Joffry, S, -M., Yob, N, -J., Rofiee, M, -S., Affandi, M, M, R, M, -M., Suhaili, -Z., Othman, -F., Akim, A, -M., Desa, M, N, -M., Zakaria, Z, -A., 2012. Melastoma malabathricum (L.) smith ethnomedicinal uses, chemical constituents, and pharmacological properties: A review. Evidence-Based Complementary and Alternative Medicine. 2012, 6–20. https://doi.org/10.1155/2012/258434
Kwak, H, -S., Jeong, -Y., Kim, -M., 2015. Influence of rice varieties on sensory profile and consumer acceptance for frozen-cooked rice. Emirates Journal of Food and Agriculture. 27(11), 793–800. https://doi.org/10.9755/ejfa.2015-04-139
Lesschaeve, -I., Noble, A, -C., 2005. Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences. The American Journal of Clinical Nutrition. 81(1), 330–335. https://doi.org/10.1093/ajcn/81.1.330s
Lestari, O, -A., Palupi, N, -S., Setiyono, -A., Kusnandar, -F., Yuliana, N, -D., 2022. In vitro antioxidant potential and phytochemical profiling of Melastoma malabathricum leaf water extract. Food Science and Technology. 42, 1–9. https://doi.org/https://doi.org/10.1590/fst.92021
Lin, S, -D., Yang, J, -H., Hsieh, Y, -J., Liu, E, -H., Mau, J, -L., 2014. Effect of different brewing methods on quality of green tea. Journal of Food Processing and Preservation. 38(3), 1234–1243. https://doi.org/10.1111/jfpp.12084
Liou, B, -K., Jaw, Y, -M., Chuang, G, C, -C., Yau, N, N, -J., Zhuang, Z, -Y., Wang, L, -F., 2020. Important sensory, association, and postprandial perception attributes influencing young Taiwanese consumers’ acceptance for Taiwanese specialty teas. Foods. 9(1), 1–15. https://doi.org/10.3390/foods9010100
Mwanauta, -R. , Mtei, -K., Ndakidemi, -P., 2014. Prospective bioactive compounds from Vernonia amygdalina, Lippia javanica, Dysphania ambrosioides and Tithonia diversifolia in controlling legume insect pests. Agricultural Sciences. 5(12), 1129–1139. https://doi.org/10.4236/as.2014.512123
Panpan, -L., Yuliang, -D., Junfeng, -Y., Yingna, -Z., Gensheng, -C., Fang, -W., Jianxin, -C., Haibo, -Y., Yongquan, -X., 2014. Quantitative analysis of the taste and its correlation research of chemical constitutes of green tea. Chinese Agricultural Science Bulletin. 30(24), 40–46. https://doi.org/doi:10.11924/j.issn.1000-6850.2014-0019
Poste, LM., Mackie, DA., Butler, G., Larmond, E., 1991. Laboratory Methods for Sensory Analysis of Food. Agriculture and Agri-Food: Canada. https://archive.org/download/laboratorymethod00otta/laboratorymethod00otta.pdf
Rahmawati, -D., Andarwulan, -N., Lioe, H, -N., 2015. Identifikasi atribut rasa dan aroma mayonnaise dengan metode quantitative descriptive analysis. Jurnal Mutu Pangan. 2(2), 80–87. https://journal.ipb.ac.id/index.php/jmpi/article/view/19891
Ramalho, S, -A., Gualberto, N, -C., Neta, M, T, S, -L., Batista, R, -A., Araújo, S, -M., Moreira, J, J, -S., Narain, -N., 2014. Catechin and epicatechin contents in wines obtained from Brazilian exotic tropical fruits. Food and Nutrition Sciences. 05(05), 449–457. https://doi.org/10.4236/fns.2014.55053
Rha, C, -S., Jang, E, -K., Hong, Y, -D., Park, W, -S., 2021. Supervised statistical learning prediction of soybean varieties and cultivation sites using rapid uplc-ms separation, method validation, and targeted metabolomic analysis of 31 phenolic compounds in the leaves. Metabolites. 11(12), 1-18. https://doi.org/10.3390/metabo11120884
Tomic, -O., 2012. Using sensometrics to extract information from your sensory data. Food Science and Technology. 26(1), 42–44. https://www.researchgate.net/publication/221719207_Using_sensometrics_to_extract_information_from_your_sensory_data
Truong, L, -C., 2020. Reducing the effects of blood sugar infusion of Melastoma Malabathricum L. in Mus Musculus. Journal of Asian Multicultural Research for Medical and Health Science Study, 1(1), 1–10. https://amrsjournals.com/index.php/jamrmhss/article/download/17/11
Tunnisa, -F., Faridah, D, -N., Afriyanti, -A., Rosalina, -D., Syabana, M, -A., Darmawan, -N., Yuliana, N, -D., 2022. Antioxidant and antidiabetic compounds identification in several Indonesian underutilized Zingiberaceae spices using SPME-GC/MS-based volatilomics and in silico methods. Food Chemistry. 14, 1-10. https://doi.org/10.1016/j.fochx.2022.100285
Worley, -B., Powers, -R., 2013. Multivariate analysis in metabolomics. Current Metabolomics. 1(1), 92–107. https://doi.org/10.2174/2213235x11301010092
Xu, Y, -Q., Zhang, Y, -N., Chen, J, -X., Wang, -F., Du, Q, -Z., Yin, J, -F., 2018. Quantitative analyses of the bitterness and astringency of catechins from green tea. Food Chemistry. 258, 16–24. https://doi.org/10.1016/j.foodchem.2018.03.042
Yang, J, -E., Lee, -J., 2020. Consumer perception and liking, and sensory characteristics of blended teas. Food Science and Biotechnology. 29(1), 63–74. https://doi.org/10.1007/s10068-019-00643-3
Yao, T. 2013. Brew Methods Effect on Coffee Flavor and Aroma. Thesis. Texas A&M University, United States
Zheng, W, -J., Ren, Y, -S., Wu, M, -L., Yang, Y, -L., Fan, -Y., Piao, X, -H., Ge, Y, -W., Wang, S, -M., 2021. A review of the traditional uses, phytochemistry and biological activities of the Melastoma genus. Journal of Ethnopharmacology. 264, 1-21. https://doi.org/10.1016/j.jep.2020.113322
Downloads
Published
Issue
Section
License
Copyright (c) 2023 Oke Anandika Lestari, Nurheni Sri Palupi, Agus Setiyono, Feri Kusnandar, Nancy Dewi Yuliana

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Authors who publish with this journal agree to the following terms:- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal