FT3217 - Beverage Technology Laboratory

Herbal Drink
Kunchee
GROUP 4
Brian Jonathan (21010048)
Franchel Kartasasmita (21010075)
Helena Felicia (21010084)
Joshia Mikhael (21010104)
Rini Wiranti (22010011)
Background
Information
 Introduction
Herbal drink is a popular traditional beverage commonly
made with infusion medicinal plants.

Most famous one is “Jamu” which has not succeded to

caught the interest of young generation due to its sensory
properties.

Lychee is a fruit frequently incorporated to beverage due to

its sensory and nutritional properties.

Lychee might be suitable to be incorporated in “Jamu”

product to enhance its properties and also caught the interest
of young generations.
 Aims
This research is aimed to observe the effects of lychee
fruit incorporation towards the sensory acceptance of
Jamu products for younger generations. Moreover,
color and also vitamin C content of the Jamu product
would also be observed and compared.
Methodology
Study Design
Materials & Equipment
Equipment: Materials:
Stove Fresh Turmeric: 375g
Saucepan Fresh Ginger: 60g
Blender Lychee syrup (according
Peeler to formulation
Cheesecloth Water: 2850 ml
Spoon Fresh Lime Juice: 9 tbsp
Colorimeter Honey: 6 tbsp
Burette Starch: 1.5g
Beaker glass Distilled water: 150 ml
Erlenmeyer flask Iodine Solution: 30 drops
Plastic cups
 Formulation
Amount
Formula
Lychee Lime juice
Turmeric (g) Ginger (g) Water (mL) Honey (tbsp)
syrup (ml) (tbsp)

1 0 125 20 950 3 2

2 100 125 20 850 3 2

3 200 125 20 750 3 2

 Sample Preparation
Clean the Blend them together with Boil the mixture in the
turmeric & ginger water saucepan

Remove from heat, add lime

Chill it inside Reduce the heat and let it
juice, honey and lychee
refrigerator simmer for 15-20 minutes
syrup then strain the mixture
 Analysis
Color

Calibrate CS-410 Pour the sample Measure and record L*, a*, Perform Triplicate
Spectral Colorimeter into a glass cuvette and b* values of the sample

Vitamin C
Make the starch solution, mix
Pour 25 ml of the
0.5 g of soluble starch with 50 Rinse the burette Fill the burette and
sample into a flask and Titrate the
ml of nearly boiling distilled with a small volume note down the initial
add 10 drops of 1% solution until you
water. Stir well, then let it cool of iodine solution. volume.
starch solution observe a
before using persistent blue
Calculate the volume color after
used by subtracting the Record the final swirling for 20
Perform Triplicate initial volume from the volume of iodine seconds.
final volume. solution used.
 Analysis
Sensory Analysis

Gather 30 Assess the aroma, texture, flavor,

panelists who are color, and overall acceptances
willing to test with the scale of 1-9

Statistical Analysis

Import all data into Input into SPSS

Data analysis
excel document application
Timeline &
Budgeting
 Timeline
No. Activity April May June

Ingredient
1.
gathering

2. Trial 1

3. Trial 2

4. Physical analysis

5. Sensory evaluation

Data analysis &

6.
interpretation
 Budgeting
Price per Additional
No. Material Quantity Total Price Link
Quantity Charge

1. Lychee 750 mL 45,000/640 mL 10,000 100,000 https://shp.ee/xtx8rdh

2.900/100 https://www.sayurbox.com/product/ku
2. Turmeric 937,5 grams 29,000
grams nyit

10.500/200 https://www.sayurbox.com/product/ja
3. Ginger 150 grams 10,700
grams he-putih

8,900/500 https://www.sayurbox.com/product/te
4. Starch 3.75 grams 9,100
grams pung-rosebrand-500-g
1,000
7.500/250
https://www.sayurbox.com/product/je
5. Lime juice 12 limes grams (7-8 14,000
ruk-nipis
limes)

25,000/250 https://www.sayurbox.com/product/m
6. Honey 315 grams 50,200
grams adu-murni-botol-madurasa

Plastic cup 50
7. 120 pcs 6,000/50 pcs 9,000 18,000 https://shp.ee/l8lqcph
mL*

https://www.tokopedia.com/sainslabor
8. Iodine Solution 75 drops 99,900/250 mL - 99,900 atory/iodium-yodium-iodine-i2-250-ml-
analisys-larutan-iodin-solution-analis?
 Budgeting
Venture capital Rp. 400,000

Total Price Rp. 324,900

Total unused capital Rp. 75,100

References
Thank you