Profil Sensori dan Penerimaan Konsumen Teh Celup Kulit Jeruk Siam–Cascara Melalui In-Home Use Test

Abstrak

Orange peel and cascara are agro-industrial by-products with potential for infusion beverage development. This study evaluated the sensory profile and consumer acceptance of Siam orange peel–cascara tea bags using an In-Home Use Test (IHUT) at three formulation ratios and three brewing times. Each tea bag contained 3 g of orange peel:cascara (25:75, 50:50, or 75:25) and was brewed at 90 °C for 2, 6, or 20 min. Sensory profiles were assessed using Check-All-That-Apply (CATA) for appearance, taste, aroma, mouthfeel, and emotion attributes, while acceptance was measured on a 7-point hedonic scale. Twenty-minute brewing tended to be associated with a yellow appearance, bitter taste, and drying mouthfeel, whereas 2–6 min brewing was more closely associated with a clear appearance and watery mouthfeel. Hedonic scores ranged from 2.84 to 4.39. The highest score was obtained for the 25:75 formulation brewed for 2 min (4.39), while the lowest was found for the 75:25 formulation brewed for 6 min (2.84). IHUT captured consumer responses under home-use conditions, with the 25:75 formulation brewed for 2 min showing the highest acceptance in this study.