Evaluasi Hedonik Produk Jahe Latte dengan Beberapa Jenis Pemanis

Emprit ginger is a spice that is widely used for instant ginger drinks. Instant ginger is developing into ginger latte to expand the segmentation and attractiveness of the modern consumer market. This research aims to determine consumer preferences towards color, aroma, taste, and texture attributes of ginger latte products using several sweeteners. The research methods used are experimental and quantitative descriptive. Experimental activities involve making ginger latte using three types of sweeteners. The product was then tested through organoleptic analysis carried out by 100 respondents, consisting of Yogyakarta and its surroundings, aged 12 to 65 years. The analysis results show that formulation B has the most balanced and consistent sensory characteristics, both in powder form and after brewing, with the highest average score of 80.4%. Formulation A is in second place, 78.9%, and formulation C is in third place, 77.2%. Interestingly, although formulation C excels in color when it is still in powder form, there is a decrease in preference after brewing, especially in aroma and taste attributes. This finding confirms the importance of sensory consistency in two forms of presentation. Formulation B proved to be the most stable and under consumer expectations. This shows that the right combination of sweetener and latte determines the organoleptic quality of the product.