Pengembangan Produk Minuman Bubuk Kacang Panjang Berpemanis Stevia Sebagai Inovasi Pangan Lokal

Abstract

This study aimed to develop a powdered beverage product made from yardlong beans utilizing stevia as a natural sweetener, while comprehensively evaluating its organoleptic acceptance level. This research employed a quantitative experimental method utilizing a Completely Randomized Design (CRD). Three distinct formulations (F1, F2, and F3) were prepared using varying proportions of yardlong bean powder and maltodextrin, whereas the stevia sweetener was applied consistently across all treatments. The organoleptic evaluation involved 30 semi-trained panelists who provided ratings using a seven-point hedonic scale covering the parameters of color, aroma, taste, texture, and overall acceptance. Data analysis was carried out using IBM SPSS Statistics software and followed by Duncan’s test whenever significant differences among treatments were identified. Based on the analysis results, formulation F3 obtained the highest mean scores for the color parameter at 5.43, taste at 5.50, and overall acceptance at 5.43. Meanwhile, formulation F2 recorded the highest aroma score at 5.33. The texture acceptance parameter showed relatively uniform results across all formulations. The results of Duncan's test indicated no statistically significant difference in overall acceptance among the tested formulations. Nevertheless, formulation F3 persistently demonstrated the highest mean acceptance level and was considered the most potential formula for further development in future research.