Consumer preference analysis of traditional spices beverages based on sensory responses

Abstract Traditional spices beverages need to be developed to enhance the existency of local product. It is necessary to analyze consumer preference of spices beverage. Different type of spices product can affect different preference based on sensory responses. The objective of the study was to determine the sensory characterization of traditional spices-beverages products. Five commercial samples were used in this study. Data was collected by sensory testing on the attributes of color, aroma, viscosity, taste, aftertaste, and overall using 37 untrained panelists. Sensory testing was conducted to collect data on attributes such as color, aroma, viscosity, taste, aftertaste, and overall perception, involving 37 untrained panelists. Statistical processing of sensory test data involved the application of a normality test, followed by the Kruskal-Wallis test, due to the non-fulfillment of the normality assumption. The research revealed that there are significant differences in the color, taste, and overall liking among the spiced beverage samples. The formulation of ingredients in spiced beverages indicates that consumers tend to favor spice drinks with a red color and a mild taste, often combined with milk and sugar. These results can be used by local producers as a reference in the manufacture of spices beverages products that are in accordance with consumer preference to developed the new product. However, this study only focus on sensory responses. Therefore, future studies were advised to combined sensory attributes and other responses to understand comprehensively.