Optimization of sensory characteristics of bilimbi tea drink (Averrhoa Tea)

The processing of Averrhoa bilimbi L, a plant that is widely developed in Aceh, into Averrhoa tea is expected to be one of the promising products of agricultural industry. This study aims to determine the sensory characteristics of the optimal Averrhoa bilimbi tea drink. Bilimbi tea is an innovation product from boiled water of dried candied bilimbi which has a strong sour and sweet taste. The variables studied were the amount of water added (X1) and the amount of tea added (X2). The treatment design carried out in this study included the addition of water (158.6 ml, 200 ml, 300 ml, 400 ml, and 441.4 ml);also, the addition of tea (1.6 gr, 2 gr, 3 gr, 4 gr, and 4.4 gr). The sensory characteristics analysed included colour, aroma, flavour, and aftertaste. The results of optimization of the bilimbi tea drink on colour at target level 6 (pleasure) and on flavour at target level 5 (somewhat pleasure) obtained by the composition of adding the amount of water by 181.82 ml and adding the amount of tea by 4.41 grams, also resulted in a composite desirability value of 0.93.