Physicochemical and hedonic characteristics of mangrove tea (Sonneratia sp) formulated with four types of sweeteners

Nirmala Efri Hasibuan; Sumartini Sumartini; Nabila Syakirah Hasibuan; Agusta Putri Balqis Linda Soeharso; Evi Maya Sari

doi:10.15578/aj.v8i1.19873

Physicochemical and hedonic characteristics of mangrove tea (Sonneratia sp) formulated with four types of sweeteners

Nirmala Efri Hasibuan, Sumartini Sumartini, Nabila Syakirah Hasibuan, Agusta Putri Balqis Linda Soeharso, Evi Maya Sari

Abstract

The use of various types of sweeteners in herbal drinks is a strategy to increase consumer acceptance, especially for mangrove-based tea products that are rich in bioactives but have a tart taste and distinctive aroma. This study aims to analyze the effect of four types of sweeteners: white sugar, palm sugar, palm sugar, and honey on the physical characteristics and consumer preference levels for mangrove tea, while also determining the best treatment. The study was conducted using a formulation of 3 g of mangrove leaf powder brewed with 200 mL of water and added sweeteners according to the treatment, then tested for pH, color (L*, a*, b*), viscosity, total titratable acid, total sugar, and a hedonic test by 30 untrained panelists. The results showed that honey had the greatest effect on physical aspects, marked by the lowest pH (6.62), the highest viscosity (1.32 mPa·s), and the darkest color with an increase in the a* and b* components. Palm sugar and palm sugar produced caramel color characters due to the Maillard component, while white sugar showed the most neutral character in all parameters.The hedonic test showed that palm sugar obtained the highest scores in the attributes of taste (8.3±0.8), color (7.9±0.8), appearance (8.0±0.8), aroma (8.1±0.7), and overall (7.2±0.8), while white sugar had the lowest scores with values of taste (6.8±0.9), color (6.5±1.0), appearance (6.9±0.9), aroma (7.0±0.8), and overall (6.1±0.9). The type of sweetener was proven to have a significant influence on physical quality and consumer preferences. The most effective treatment in improving the sensory quality of mangrove tea was the use of palm sugar.

Keywords

Hedonic, honey, mangrove, palm sugar, sweetener.

Full Text:

PDF

References

Abdullah, R., Zaheer, S., Kaleem, A., Iqtedar, M., Aftab, M., & Saleem, F. (2023). Formulation of herbal tea using Cymbopogon citratus, Foeniculum vulgare and Murraya koenigii and its anti-obesity potential. Journal of King Saud University – Science, 35, 102734. https://doi.org/10.1016/j.jksus.2023.102734

Ahmed, J., Ramaswamy, H. S., & Ngadi, M. (2007). Rheological characteristics of honey. International Journal of Food Properties, 10(2), 439–449.

Anggraeni, D. (2016). Pengaruh penambahan madu terhadap sifat fisikokimia dan organoleptik teh hitam. Jurnal Pangan dan Agroindustri, 4(1), 10–18.

AOAC. (2000). Official Method of Analysis. Association of Official Analytical of Chemist

AOAC. (2005). Official methods of analysis (18th ed.). Association of Official Analytical Chemists.

Badan Standardisasi Nasional. (2006). SNI 01-2346-2006: Petunjuk pengujian organoleptik dan atau sensori. BSN.

Bogdanov, S., Jurendic, T., Sieber, R., & Gallmann, P. (2008). Honey for nutrition and health: A review. Journal of the American College of Nutrition, 27(6), 677–689.

Cerri, F., and P. Galli. 2025. “Phytochemistry and Pharmacological Potential of the Mangrove Plant Sonneratia caseolaris: A Comprehensive Review.” Marine Drugs 23: 378. https://doi.org/10.3390/md23100378

Cerri, F., Pagliari, S., Mohamed, S., Labra, M., Campone, L., & Galli, P. (2026). Phytochemical composition and antioxidant activities of Sonneratia caseolaris (L.) Engl. leaves and roots: Insights into a promising mangrove species. Food Science & Nutrition, 14(4), e71664. https://doi.org/10.1002/fsn3.71664

Garcia, E., Pérez, R., & Morales, O. (2017). Aroma profile development in sugar containing beverages during processing. Food Chemistry, 215, 1–9.

Idrak, R., Suryani, L., & Putra, A. (2022). Pengaruh penambahan gula aren terhadap karakteristik minuman fungsional daun kersen dan biji pepaya. Jurnal Teknologi Pangan dan Gizi, 21(2), 45–53.

Joseph, G. H., & Layuk, P. (2012). Pengolahan gula semut dari aren. B. Palma, 13(1), 60–65. Balai Pengkajian Teknologi Pertanian Sulawesi Utara.

Kartikaningsih, H., Fitriana, N., Anggraeni, I. L., Semedi, B., & Koentjoro, M. P. (2024). The potential of Sonneratia caseolaris mangrove leaves extract as a bioactive food ingredient using various water extract. F1000Research, 13, 249. https://doi.org/10.12688/f1000research.143708.2

Khalil, M. I., Sulaiman, S. A., & Boukraa, L. (2014). Antioxidant properties of honey and its role in preventing health disorder. The Open Nutraceuticals Journal, 7, 1–12.

Kowalski, S., Lukasiewicz, M., & Berski, W. (2013). The effect of Maillard reaction products in honey on its color and antioxidant capacity. Food Science and Biotechnology, 22(6), 1523–1529.

Mora, M., & Dando, R. (2020). The sensory properties and consumer acceptance of honey in beverages. Foods, 9(1), 1–13.

Nguyen, L. T. T., Nguyen, T. T., Nguyen, H. N., & Bui, Q. T. P. (2024). Analysis of active compounds and bioactivity of leaves extracts of Sonneratia species. Engineering Reports. Wiley Online Library. https://doi.org/10.1002/eng2.12870

Nurjanah, N., Hasan, M., & Putri, W. (2020). Potensi daun mangrove Sonneratia sp. sebagai sumber antioksidan alami. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(1), 120–131.

Pratiwi, Y. A. I. (2022). Penentuan karakteristik fisikokimia dan fungsional minuman teh (Camellia sinensis L.) dalam kemasan [Skripsi, Institut Teknologi Sumatera]. Repository ITERA. Retrieved from https://repo.itera.ac.id/depan/submission/SB2212290007

Predanócyová, K., & Sedik, P. (2024). Aroma and sensory evaluation of honey-flavoured beverages: A review. Journal of Food Quality, 2024, 1–12.

Ramadan, M. F., Al-Ismail, K., & Al-Saleh, A. (2020). Color characteristics and phenolic content of honey as affected by processing and storage. Journal of Food Science and Technology, 57(5), 1–10.

Rahmawati, S., Lestari, W., & Hasanah, N. (2021). Aktivitas antioksidan dan antidiabetes ekstrak Sonneratia sp. Jurnal Kimia Mulawarman, 19(2), 55–63.

Riyanto, B. (2011). Metode analisis kimia laboratorium. Gadjah Mada University Press.

Rukman, M. S., & Haerussana, A. N. E. (2023). The effect of different sweeteners on the free radical scavenging activities, alcohol contents, sugar reductions, and hedonic properties of green tea kombucha. Pharmaceutical Sciences Asia, 50(1), 47–55. https://doi.org/10.29090/psa.2023.01.047

Shalaby, E. A., Mahmoud, G. I., & Shanab, S. M. M. (2016). Suggested mechanism for the effect of sweeteners on radical scavenging activity of phenolic compounds in black and green tea. Frontiers in Life Science, 9(4), 241–251. https://doi.org/10.1080/21553769.2016.1233909

Salar, F. J., Agulló, V., Domínguez-Perles, R., & García-Viguera, C. (2022). Influence of Sweeteners (Sucrose, Sucralose, and Stevia) on Bioactive Compounds in a Model System Study for Citrus–Maqui Beverages. Foods, 11(15), 2266. https://doi.org/10.3390/foods11152266

Sitanggang, F. A., Machfoedz, M. M., & Falah, M. A. F. (2022). Comparison of color quality measurement using chromameter and image processing for dehydrated strawberry products. In Proceedings of the 2nd International Conference for Smart Agriculture, Food, and Environment (ICSAFE 2021) (pp. 4–17). https://doi.org/10.2991/978-94-6463-090-9_2

Su, D., Xu, H., & Fang, Y. (2022). Color perception and consumer acceptance of herbal beverages: A sensory analysis. Food Research International, 157, 111–124.

Suharto, A., Yuliana, N., & Pratiwi, D. (2021). Pengaruh penambahan gula aren terhadap karakteristik yoghurt. Agrointek, 15(2), 151–158.

Sun, L., Shi, F., He, X., Cai, Y., Yu, Y., Yao, D., Zhou, J., & Wei, X. (2023). Establishment and application of quantitative method for 22 organic acids in honey based on SPE–GC–MS. European Food Research and Technology, 249(2), 473–484. https://doi.org/10.1007/s00217-022-04146-0

Suryati, L., & Saptarini, N. M. (2016). Formulasi sampo ekstrak daun teh hijau (Camellia sinensis var. assamica). Indonesian Journal of Pharmaceutical Science and Technology (IJPST), 3(2), 66–71.

Suseno, R., Surhaini, & Setiyandi, N. B. (2023). Karakteristik campuran teh hitam (Camellia sinensis) dan daun kayu manis (Cinnamomum burmannii). Jurnal Pangan dan Gizi, 13(2), 70–87. https://doi.org/10.26714/jpg.13.2.2023.%p

Wang, J., Li, Q., & Zhang, S. (2022). Effects of sucrose addition on the physicochemical and sensory characteristics of tea beverages. Journal of Food Processing and Preservation, 46(3), 1–10.

Wijaya, H., Syah, D., & Andarwulan, N. (2018). Profil Maillard reaction products pada gula aren dan gula semut. Jurnal Teknologi dan Industri Pangan, 29(2), 99–107.

Yustiyani, Y. (2024). Energy and sugar content of ready-to-drink tea and coffee marketed in South Tangerang, Indonesia. Media Gizi Indonesia, 19(1SP), 45–51. https://doi.org/10.20473/mgi.v19i1SP.45-51

Zheng, X., Zhao, Y., Naumovski, N., Zhao, W., Yang, G., Xue, X., Wu, L., Granato, D., Peng, W., & Wang, K. (2022). Systems biology approaches for understanding metabolic differences using ‘multi-omics’ profiling of metabolites in mice fed with honey and mixed sugars. Nutrients, 14(16), 3445. https://doi.org/10.3390/nu14163445

DOI: http://dx.doi.org/10.15578/aj.v8i1.19873