2025Journal articleFree to read

Pengaruh Penambahan Serbuk Daun Stevia Sebagai Pengganti Gula Terhadap Sifat Kimia dan Organoleptik Minuman Fungsional Matcha

Putri Amalia Adiyati Husnul, Putri Amalia Adiyati Husnul, Dody Handito, Novia Rahayu

Jurnal Edukasi Pangan

Abstract

This research aims to analyze the effect of adding stevia leaf powder as a sugar substitute on the chemical and organoleptic properties of functional drinks matcha. The experimental design used was a Completely Randomized Design (CRD) with a single factor, namely the addition of stevia leaf powder consisting of 5 treatment levels, i.e. 0%, 1%, 3%, 5% and 7%. Observational data were analyzed using analysis of diversity (ANOVA) at the 5% level Co-Stat software. If there was a real difference, then a further test was carried out using the Duncan test. The results showed that the addition of stevia leaf powder had a significantly different effect on total phenol, reducing sugar, moisture, ash, and organoleptic tests including color, taste, and aroma (hedonic and scoring). The best treatment is the addition of 1% stevia leaf powder with a 1.3 mg/kg of total phenol, 0.66% of reducing sugar, 4.2% of moisture, 4.63% of ash, as well as the color, taste, and aroma preferred by the panelists and the scoring results were dark green, sweet tasting, and leafy in aroma.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Randomized controlled trial

People were randomly assigned to matcha or a comparison.

Assigned automatically from the title, abstract and subject terms.

Topics

Aroma, flavor and sensory Food products and applications Processing, milling and quality

Matcha is a main subject here (named in the title).

Keywords and subject terms

artificial sweeteners matcha functional beverages total phenolic content reducing sugars moisture content ash content sensory properties sensory evaluation taste aroma

Cite this study

Putri Amalia Adiyati Husnul, Putri Amalia Adiyati Husnul, Dody Handito, Novia Rahayu. (2025). Pengaruh Penambahan Serbuk Daun Stevia Sebagai Pengganti Gula Terhadap Sifat Kimia dan Organoleptik Minuman Fungsional Matcha. Jurnal Edukasi Pangan.

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