Consumer Preference Study on Yogurt with Added Herbs (sappan wood, cinnamon)
Ella Saparianti (a*), Daniel Raharjo (b), Samuel Vincentyo Fanandi (b)

Univeritas Brawijaya
a) Department of Food Science and Biotechnology
Jalan Veteran, Malang 65145, Indonesia
*ella[at]ub.ac.id
b) Department of Food Science and Biotechnology, Universitas Brawijaya

Abstract

Consumer studies can give meaning to product development. Positive perceptions from consumers can open up opportunities for consumer acceptance of product innovation. Herbal yogurt is not yet on the market. The consumer study was conducted by distributing questionnaires to 100 respondents with the qualifications of ages 13-18 years and 19-24 years. The results of the consumer study survey gave positive assessment results for the development of herbal yogurt products. Most of the respondents gave positive ratings (interesting, good, innovative, willing to try, as much as 95%) only 5% of respondents gave negative ratings (not suitable, bitter taste, herbal smell, and not quite right). The desired yogurt texture is thick (66%), semi-solid (22%), liquid (11%) and solid (1%). Herbal yogurt using cinnamon or sappan wood is acceptable and can be developed.
The preference test on cinnamon and sappan wood herbal yogurt gave a good assessment response between quite like to like (score 3.67 - 3.94) while on sappan wood herbal (3.20 - 4.10). The highest value of preference was obtained for the highest order of sappan wood and 20% sugar (3.98 for overall value, and 4.10 for taste) but the lowest was for appearance (3.20). While cinnamon and 20% sugar received high response scores for each component of the hedonic test, namely overall (3.91) taste (3.80), texture (3.90), aroma (3.75) and appearance (3.94). The addition of 20% sugar tends to increase the preference value of the aroma, taste, and texture components. However, the appearance of sappan wood tends to remain 3.20 (for sappan wood with 10% sugar or sappan wood and 20% sugar). The average preference value for herbal yogurt was obtained from the treatment of cinnamon and sugar 20% (3.86%), cinnamon and sugar 10% (3.78), sappan wood and sugar 20% (3.75) and sappan wood and sugar 10% (3.29%). Cinnamon herbal yogurt can be developed and explored and tested for its potential as a functional food.

Keywords: : yogurt, herbal, cinnamon, sappan wood, consumer preference study

Topic: Food microbiology