Organoleptic test Smoothies Ambon Banana fruit (Musa Acuminata) and Cantaloupe (Cucumis Melo var. cantaloupe)

Abstract

Abstract Bananas and cantaloupe are two fruits that can be found in Indonesia and are very easy to get at affordable prices and can even be grown alone. These two fruits are a good combination if processed in new ways, one of which is in the form of processed smoothies. This study aims to determine consumer assessment of the organoleptic quality of beverages smoothies Ambon bananas and cantaloupe. The method used in this study was to perform an organoleptic test on the panelists using the Hedonic Test by giving 3 drink samples smoothies Ambon bananas and cantaloupe with variations in the amount of different fruit extracts to untrained panelists. The criteria tested included color, aroma, taste, texture and overall assessment so that the best formulation was produced from several treatments. The scoring scores used were 1=Very Disliked, 2=Disliked, 3=Liked, and 4=Very Liked. The Results, F1 was the panelist’s most preferred formula in terms of color, F2 was the panelist’s most preferred formula in terms of aroma, F1 and F3 were the panelists’ most preferred formula in terms of taste, F3 was the panelist’s most preferred formula in terms of texture, F3 was the best formula the most preferred overall by the panelists. Overall, in terms of texture and taste, the panelists preferred the treatment of smoothies Ambon bananas and cantaloupe 100 ml with a ratio of 1:1:1 or F3 between Ambon bananas, cantaloupe and low-fat milk. The taste of the resulting drink is neither bitter nor astringent. In terms of color, panelists preferred F1 while for aroma, panelists preferred F2 because the aroma of bananas was stronger.