Analysis of Consumer Preferences for Sensory Characteristics of Four Varieties of Functional Beverages Made from Coconut Water and Plain Yogurt (YOCOCO)
Keywords:
Young Coconut Water, Plain Yogurt, Functional Beverages, Consumer Preferences, Hedonic Test.Abstract
Growing public awareness of healthy eating has driven the development of functional beverages that not only provide physiological benefits but also have a high level of sensory acceptance. This study aims to analyze consumer preferences regarding the sensory characteristics of four variants of functional beverages based on young coconut water and plain yogurt (YOCOCO), namely Pure, Chocolate Malt, Americano, and Orange. The research method employed a quantitative descriptive approach using a consumer preference test via a 1–5-point hedonic scale administered to 46 panelists selected through purposive sampling. Data were analyzed using descriptive statistics, including mean values, frequency distributions, and percentages. The results showed that the young coconut water extraction yield was 30.00%, while the final product yield for all variants ranged from 95.79% to 96.83%. The physicochemical characteristics showed that the product’s pH ranged from 3.87 to 4.30, supporting the product’s microbiological safety and stability. Sensory evaluation revealed that all variants received a “highly preferred” rating for the attributes of color, aroma, taste, texture, and overall acceptance. The Chocolate Malt variant received the highest level of acceptance with an overall acceptance score of 4.76, followed by Orange at 4.70, Pure at 4.67, and Americano at 4.63. These results indicate that YOCOCO has strong potential to be developed as an innovative functional beverage based on local commodities with promising commercialization prospects.
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