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Abstract
This work aimed to develop vinegar drink from nipa sap vinegar. Firstly, nipa sap
or juice obtained from the fruit stalks of nipa palm was fermented into vinegar. Then 4
prototyped formulations of vinegar drink were developed by mixing the vinegar with nipa
sap, butterfly pea extract, roselle-jujube (Chineses date) juice, and gac fruit juice. Honey
was used as a sweetener in all formulas except nipa sap formula. The just-about-right scale
(JAR) was used to evaluate the prototypes regarding the level of color, sourness and
sweetness. The results from 50 panelists revealed that nipa sap and gac fruit formula were
rated at just right while butterfly pea formula needed lower color intensity and rosellejujube
formula needed more sweetness. The results from 9-point Hedonic scale from 100
panelists indicated that the overall acceptance scores of the developed products were 7.45,
7.71, 7.82, and 7.83, respectively (like moderately to like very much). The optimal nipa sap
formula consisted of 7.69% vinegar and 92.31% nipa sap while butterfly pea and gac fruit
formula consisted of 7.69% vinegar, 11.54% honey and 80.77% butterfly pea extract or gac
fruit juice. The optimal roselle-jujube formula consisted of 7.69% vinegar, 15.38% honey
and 76.92% roselle-jujube juice. |
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