Characterization of Physical Properties and Sensory Evaluation of Pletok Bir Enriched with Apple Juice

Authors

  • Luh Dian Rna Fajarini Food Technology Study Program, Faculty of Agricultural Technology, Udayana University, Bali, Indonesia https://orcid.org/0009-0000-5794-6620
  • I Gede Arie Mahendra Putra Food Technology Study Program, Faculty of Agricultural Technology, Udayana University, Indonesia https://orcid.org/0000-0001-9287-7122
  • Putu Julyantika Nica Dewi Food Technology Study Program, Faculty of Agricultural Technology, Udayana University, Indonesia https://orcid.org/0009-0008-9086-588X
  • I Wayan Ryantama Swastika Braja Food Technology Study Program, Faculty of Agricultural Technology, Udayana University, Indonesia
  • Riel Jeremy Jordan Umboh Food Technology Study Program, Faculty of Agriculture, Sam Ratulangi University, Manado, Indonesia

DOI:

https://doi.org/10.22225/seas.9.1.11808.20-28

Keywords:

apple juice, Pletok Bir, physical properties, sensory evaluation

Abstract

This study aimed to determine the optimal concentration of apple juice as a flavor enhancer in pletok bir, a traditional Betawi drink, through evaluation of three ratio treatments (0:1/control, 1:1, and 3:1 v/v). Analysis of physical properties (pH, viscosity) and sensory attributes (color, aroma, taste, acceptability) using a 5-point hedonic scale showed that increasing apple juice concentration decreased pH from 7.33 to 4.31 and increased viscosity (0.107-0.125 mPa-s). A 3:1 ratio achieved the highest taste preference (score of 3.76) with an optimal viscosity balance (0.125 mPa-s), reducing bitterness and providing subtle sweetness without obscuring the characteristic spicy aroma. In contrast, the 1:1 ratio resulted in lower acceptability (score 3.08) due to flavor imbalance. Overall acceptability scores ranged from 3.2-3.64 (neutral-moderately like), reflecting moderate consumer preference. These findings indicate that the addition of apple juice at a 3:1 ratio can enhance the sensory appeal of pletok bir while maintaining its traditional essence, offering an innovation to expand the market through flavor diversification.

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Published

2025-04-30

Issue

Vol. 9 No. 1 (2025)

Section

Articles

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