Acceso usuarios
Putri Aulia Arza, Sri Anna Marliyati, Eny Palupi, Ahmad Sulaeman
Background: The development of functional frozen desserts from plant-based ingredients has attracted increasing interest due to their potential health benefits and consumer acceptance. Chaya leaf (Cnidoscolus aconitifolius) is rich in bioactive compounds such as flavonoids and polyphenols that exhibit strong antioxidant activity, while pineapple (Ananas comosus) provides natural sweetness, vitamin C, and distinctive tropical flavor. This study aimed to evaluate the sensory profile of velva formulated from Chaya leaf and pineapple using the Quantitative Descriptive Analysis (QDA) method.
Methods: Three formulations were developed: F1 (50% Chaya leaf: 50% pineapple), F2 (75%: 25%), and F3 (100% Chaya leaf). Sensory evaluation was conducted by trained panelists assessing 19 attributes covering appearance, aroma, texture, taste, mouthfeel, and aftertaste using a 0–10 intensity scale.
Results: The results showed that all sensory attributes differed significantly among formulations (p<0.05). F1 was characterized by dominant fruity, sweet, and sour notes, a more yellowish appearance, and a smoother texture. F2 exhibited an intermediate sensory profile, balancing both fruitand leaf-derived characteristics. In contrast, F3 showed the highest intensity in green attributes, including green color, leafy aroma, fibrous texture, viscosity, and cohesiveness, but with reduced smoothness and the emergence of bitter taste and aftertaste. The fibrous mouthfeel increased with higher proportions of Chaya leaf, while the itchy sensation decreased with lower pineapple content. Overall, increasing the proportion of Chaya leaf shifted the sensory profile from fruity-sweet to green, fibrous, and bitter characteristics.
Conclusion: F1 demonstrated a more generally acceptable sensory profile due to its familiar taste and aroma, whereas F3 showed potential as a functional product with distinctive sensory properties. These findings provide valuable insights for the development of plant-based velva products with balanced sensory attributes.
