Penentuan Keamanan Produk Minuman Pinewheat Boost Berbasis Nanas Madu dan Rumput Gandum pada Atlet Endurance

Maulanah Azizah; Putri Ronitawati; Rachmanida Nuzrina; Nazhif Gifari

doi:10.59024/jikas.v4i4.2572

Authors

Maulanah Azizah Universitas Esa Unggul
Putri Ronitawati Universitas Esa Unggul
Rachmanida Nuzrina Universitas Esa Unggul
Nazhif Gifari Universitas Esa Unggul

DOI:

https://doi.org/10.59024/jikas.v4i4.2572

Keywords:

Endurance Athletes, Honey Pineapple, Product Safety, Sports Drink, Wheatgrass

Abstract

This study aimed to analyze the sensory characteristics and microbiological safety of "Pinewheat Boost," a sports drink based on honey pineapple and wheatgrass. A quantitative approach was employed using a Completely Randomized Design (CRD) comprising four formulations (F0, F1, F2, F3) with two replications. Sensory evaluation involved 30 consumer panelists using the hedonic method to assess attributes such as color, aroma, taste, texture, and overall acceptance, while the Total Plate Count (TPC) test was conducted to determine the product's microbiological safety. The results revealed significant differences in color, taste, aroma, and overall acceptance (p<0.05), whereas texture showed no significant difference. Formulation F1 (14:6) emerged as the best formulation, achieving the highest preference scores across all sensory parameters and demonstrating an optimal balance of ingredients. However, TPC results indicated that several formulations including F1 exceeded the maximum standard microbial limits, thereby failing to meet food safety criteria. Thus, while Pinewheat Boost shows potential as a natural-ingredient sports drink with high sensory acceptance, improvements in sanitation, processing, and storage are required to ensure product safety.

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Penentuan Keamanan Produk Minuman Pinewheat Boost Berbasis Nanas Madu dan Rumput Gandum pada Atlet Endurance

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