Application of Stenochlaena palustris in Black Tea and Coffee Beverages Targeting Consumers with Sugar Concern

Abstract

Kelakai is an endemic fern found abundantly in Central Kalimantan. Regardless of its high availability, low economical value, and potential health benefits (natural source of iron, folic acid, antioxidant, antidiabetic, etc.), the utilization of the plant as a food ingredient is still limited. Black tea and coffee are very popular in Indonesia. Replacing sugar with artificial sweeteners is an alternative choice for reducing sugar consumption in sugar-sweetened beverages. The aims of this study were to study the effect of kelakai and milk addition in black tea and coffee beverages based on sensory characteristics, and to develop a formulation of kelakai beverages with high consumer acceptance. The sensory observation showed that coffee was better in masking putrid aroma and milk helped to reduce bitterness, astringency, and distinct aroma from the plant. Milk coffee was chosen to be optimized with further adjustment in sweetness (0.02%) and thickness (0.15%) levels. A maximum kelakai concentration that was still acceptable was evaluated using hedonic and forced ranking tests (n=53). The formulation with the highest consumer acceptance was milk coffee with ratios of kelakai : coffee : milk = 8:4:3 (v/v/v), sucralose 0.02% (w/v), sodium benzoate 0.04% (w/v), and CMC 0.15% (w/v). The sample was rated between slightly to moderately liked. It was ranked as the most preferred sample in the forced ranking test.