Organoleptic And Stability Tests On Herbal Drink Formulations Made From Lemongrass, Ginger, Karamunting Fruit And Stingless Bee Honey
Abstract
Herbal drinks are a practical way to utilize medicinal plants and local resources. This study aims to evaluate the organoleptic properties and stability of herbal drink formulations made from lemongrass (Cymbopogon citratus), ginger (Zingiber officinale), karamunting fruit (Melastoma malabathricum), and kelulut honey (Trigona sp.). The three formulations were prepared with different concentrations (F1, F2, and F3). Organoleptic testing was conducted with 25 untrained panelists using a 7-point hedonic scale. The stability testing of herbal drinks was carried out for seven days at room temperature (±30–31°C) and cooled (±4°C), by observing visually including aroma and sedimentation. The results showed that F3 (with the highest honey content) achieved the highest acceptance by panelists, especially in taste. At cold temperatures, it can maintain product freshness and prevent sedimentation better than storage at room temperature, there was damage occurring on the second day and beyond. In conclusion, F3 showed the best combination for panelists and stability, which concluded that this herbal drink has potential as a functional herbal drink based on these ingredients.
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