TINGKAT KESUKAAN LANSIA TERHADAP TEH DAUN PANDAN (Pandanus amaryllifolius) BERDASARKAN UJI HEDONIK: Elderly Preference For Pandan Leaf Tea (Pandanus amaryllifolius) Based On Hedonic Testing

Amelia Muflihah; Noor Rohmah Mayasari1

doi:10.36526/jipang.v8i02``.8618

Authors

Amelia Muflihah Universitas Negeri Surabaya
Noor Prodi Gizi, Fakultas Ilmu Keolahragaan dan Kesehatan, Universitas Negeri Surabaya

DOI:

https://doi.org/10.36526/jipang.v8i02``.8618

Keywords:

Elderly, Hedonic Test, Pandanus amaryllifolius, Sensory Evaluation, Tea

Abstract

Hypertension is a common health problem among older adults and encourages the development of functional herbal beverages as a non-pharmacological approach. Pandan leaf (Pandanus amaryllifolius) contains bioactive compounds and has a distinctive aroma that may increase consumer acceptance. This study aimed to determine the preference level of elderly people toward pandan leaf tea based on a hedonic test. The study used an experimental design with an organoleptic approach. Sixteen elderly participants were selected using total sampling from the elderly population who met the inclusion criteria at Posyandu Lansia Desa Penambangan Pos 4, Balongbendo Health Center, Sidoarjo. The product was prepared from dried pandan leaves and evaluated using a hedonic test covering color, aroma, and taste parameters. Data were analyzed descriptively using mean hedonic scores. The results showed that pandan leaf tea was generally accepted by the participants. Aroma obtained the highest mean score (4.19), indicating that most participants liked the characteristic aroma of pandan leaves. The mean score for color was 3.25, while taste received the lowest mean score (2.94), although it remained within the acceptable category. Overall, the findings indicated that pandan leaf tea had good sensory acceptance among elderly participants. It was concluded that pandan leaf tea has potential to be developed as a herbal beverage due to its favorable aroma, acceptable taste, and overall consumer acceptance.

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