Sensory Evaluation and Vitamin C Content of Chaya Leaf Velva Combined With Honey Pineapple: will be presented at Friday, 23 May 2025, 09.50 (GMT +7)

Putri Aulia Arza; Sri Anna  Marliyati; Eny Palupi; Ahmad Sulaeman; Andi Eka Yunianto

Authors

Putri Aulia Arza, SP. M.Si IPB Author https://orcid.org/0000-0001-5310-1540
Prof. Dr. Ir. Sri Anna Marliyati, M.Si IPB University Author
Dr.agr Eny Palupi, STP. M.Sc IPB University Author
Prof. Dr. Ir. Ahmad Sulaeman, MS IPB University Author
Andi Eka Yunianto, Spd. M.Si Universitas Lampung Author

Keywords:

Sensory evaluation, vitamin C content, velva, chaya leaf, honey pineapple

Abstract

Velva is a refreshing frozen drink that serves as a great source of antioxidants, made from a blend of vegetables and or fruits. The aim of this study was to develop a velva using Chaya Leaf combined with Honey Pineapple and to evaluate its sensory characteristics and vitamin C content. The study formulated three variations of Chaya Leaf and Honey Pineapple Velva using different ratio combinations: 50:50, 75:25, and 100:0 of Chaya Leaf to Honey Pineapple. Sensory analysis using a total of 30 respondents (hedonic scale). The scale used was 1 to 9, from very dislike to very like, while vitamin C analysis was conducted following titration method. The data were analyzed using one-way ANOVA, followed by Duncan's Multiple Range Test (DMRT) to determine significant differences among the treatments. The results showed that Formula B showed a significantly higher (P < 0.05) hedonic score compared to Formulas A and Formula C, receiving the highest preference score of 7.11. Moreover, Formula B also led to a significant increase in its vitamin C content (P < 0.05). Additional studies are needed to thoroughly examine the nutritional content and sensory assessment using Quantitative Descriptive Analysis of velva chaya leaf combined with honey pineapple.

Author Biography

Putri Aulia Arza, SP. M.Si, IPB

Putri Aulia Arza is a candidate in the Nutrition Sciences Program at the Graduate School, Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, Indonesia. Her recent research has centered on developing innovative nutritional products designed to help decrease the risk of degenerative diseases. Over the past two years, she has focused on exploring Chaya Leaf formulation and nutritional potential.