Consumer Preferences and Physical-Nutritional Properties of Mustard Green (

Microgreens, small crops known for their appealing sensory qualities and high nutritional content, are becoming increasingly popular. This study focused on consumer preferences and the physical and nutritional characteristics of mustard green (Brassica juncea) microgreens cultivated at Amboja Plantation in Sleman Regency. Thirty consumers participated in a sensory acceptance test using a 7-point hedonic scale, where color was the most valued attribute. A 5-point Likert scale was used to assess the importance and performance of sensory attributes, revealing that taste had a lower performance rating than its importance. Physical measurements of the five-day-old mustard green microgreens showed a fresh weight of 0.049±0.013 grams, a height of 5.524±0.916 cm, a hardness of 4.254±0.865 N, a cohesiveness of 0.0375±0.095, gumminess of 2.150±2.340 N, and yellowish-green color. Nutritional analysis indicated that vitamin C, calcium, and water content were higher in microgreens aged nine days. At the same time, crude fiber, total sugar, protein, fat, and carbohydrates were greater in those aged five days.