Consumer Acceptance of Herbal Tea Brewing Based on The Infusion Time and Ratio of Cascara: Dayak Onion

DOI

10.2991/978-94-6463-274-3_16How to use a DOI?

Keywords

cascara; tisane; dayak onion; infusion; optimisation; SAW

Abstract

The post-COVID-19 pandemic shifted public perception to a healthier lifestyle, such as the consumption of herbal tea daily. Herbal tea refers to an infusion of grounded dried parts of the plant, either singular or mixed materials which are reported to contain a beneficial compound that improves human health, i.e. mixture of cascara and Dayak onions. Cascara is reported to have antioxidant compounds and is available in abundant quality. On the other hand, the Dayak onion previously acknowledged as a medicinal plant is high in price but has a low acceptance level. Therefore, here we demonstrated how well the consumer accepted the infusion of cascara Dayak onion herbal tea using the simple average weighed (SAW) method. The herbal tea was packed in an instant tea bag with seven different ratios, such as 100:0; 80:20; 60:40: 50:50; 40:60; 20:80, and 0:100, and then it was infused with brewing water for 5 and 8.5 minutes. 30 respondents who are regular herbal tea consumers were interviewed and organoleptically tested their acceptance of the color, aroma, flavor, and aftertaste of our herbal tea using a 1 to 5 hedonic scale (very dislike to very like). Most of the respondents are women (83%) aged from 35 to 55 years old and consume herbal tea daily. Their acceptance of the color, aroma, and flavor of herbal tea infusion ranged from dislike to just right with an average of just right for all sensory properties. By using SAW, respondents claimed that the flavor of herbal infusion is an important sensory property with a value of 31,67%, over other sensory properties. By calculating the SAW matrix, herbal tea with a ratio of 60% cascara: 40% Dayak onion and infused for 5 minutes is considered as best treatment with an optimum score is 0,97. However further research is required to acknowledge all quality parameters of produced herbal tea.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Dian Hasni
AU  - Cut Nilda
AU  - Murna Muzaifa
AU  - Dini Fadhillah
AU  - Syafina Asra
AU  - Dedy Rahmad
PY  - 2023
DA  - 2023/10/27
TI  - Consumer Acceptance of Herbal Tea Brewing Based on The Infusion Time and Ratio of Cascara: Dayak Onion
BT  - Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
PB  - Atlantis Press
SP  - 187
EP  - 197
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-274-3_16
DO  - 10.2991/978-94-6463-274-3_16
ID  - Hasni2023
ER  -