Organoleptic test Smoothies Ambon Banana fruit (Musa Acuminata) and Cantaloupe (Cucumis Melo var. cantaloupe)

Bananas and cantaloupe are two fruits that can be found in Indonesia and are very easy to get at affordable prices and can even be grown alone. These two fruits are a good combination if processed in new ways, one of which is in the form of processed smoothies. This study aims to determine consumer assessment of the organoleptic quality of beverages smoothies Ambon bananas and cantaloupe. The method used in this study was to perform an organoleptic test on the panelists using the Hedonic Test by giving 3 drink samples smoothies Ambon bananas and cantaloupe with variations in the amount of different fruit extracts to untrained panelists. The criteria tested included color, aroma, taste, texture and overall assessment so that the best formulation was produced from several treatments. The scoring scores used were 1=Very Disliked, 2=Disliked, 3=Liked, and 4=Very Liked. The Results, F1 was the panelist’s most preferred formula in terms of color, F2 was the panelist’s most preferred formula in terms of aroma, F1 and F3 were the panelists’ most preferred formula in terms of taste, F3 was the panelist’s most preferred formula in terms of texture, F3 was the best formula the most preferred overall by the panelists. Overall, in terms of texture and taste, the panelists preferred the treatment of smoothies Ambon bananas and cantaloupe 100 ml with a ratio of 1:1:1 or F3 between Ambon bananas, cantaloupe and low-fat milk. The taste of the resulting drink is neither bitter nor astringent. In terms of color, panelists preferred F1 while for aroma, panelists preferred F2 because the aroma of bananas was stronger.


Introduction
Ambon Bananas (Musa Acuminata) are a distinctive yellow fruit and are no longer common in Indonesian society [2].In general, the fruit has a sweet taste, so it is liked and often consumed as a snack by Indonesian people.Many studies have been conducted to determine the benefits of bananas besides being consumed daily.In Indonesia, more than 200 types of bananas are spread across the islands in Indonesia and each type of banana has its own uniqueness and characteristics.Bananas are known to contain good vitamins and minerals which are very beneficial for the body.In addition, bananas also contain other nutrients such as carbohydrates, fiber, protein, and fat, so that by eating bananas, the minimum nutritional needs will be fulfilled immediately.
According to Prabawati in 2008, bananas could be a potential substitute for staple food [8].Different from bananas which are very common, cantaloupe actually sounds foreign to people in Indonesia.However, this fruit is not a rare fruit because it can still be found in several regions in Indonesia.Cantaloupe (Cucumis Melo var.cantalupensis) is a plant in the same family as melon, pumpkin and cucumber.Green fruit skin with distinctive spots and yellowish flesh.The content of cantaloupe can be used to increase endurance, strengthen kidney and spleen function, as well as lower blood pressure.Cantaloupe also contains beta-carotene which is good for the body.Beta-carotene plays a role in the physiological functions of the body such as vision, cell differentiation, immunity, growth and development, reproduction and prevention of cancer and heart disease [10].
Ambon bananas and cantaloupe are included in the fruits that can be used as a snack choice, until now the level of fruit and vegetable consumption in Indonesia is still low with a prevalence in the Indonesian population aged> 10 years of 93.6% [5].Most or 80% of Indonesia's population consumes quite low fiber, namely 15 grams/day [9].Bananas as a fruit can be consumed directly or made into various kinds of processed food and drinks [3].Likewise with cantaloupe.These two fruits are a good combination if processed in a new way, one of which is in the form of processed smoothies.Smoothies are blended fruit drinks, consisting of a number of ingredients including fruit, fruit juice, ice, yoghurt and milk [4].Smoothies are a trendy drink and a unique way to consume fruits and vegetables.This smoothie is one of the drinks that is rich in nutrients, has a semi-smooth consistency by mixing fruits and or vegetables with minimal processing [6].
In this study, Ambon banana and cantaloupe smoothie drinks were processed using other additives so that organoleptic tests were needed as a factor in the acceptance of a product by consumers.Organoleptic test was carried out by assessing the parameters of color, aroma, taste, texture and overall.

Tools and materials
Research Tools in the form of a blender, fruit knife, measuring cup, 200 ml bottle packaging.Research raw materials include Ambon Bananas, Cantaloupe, Low-Fat Milk and Ice Cubes (optional).

Making smoothies
All ingredients are washed clean, bananas and cantaloupe under running water.Ambon bananas and cantaloupe are then peeled and separated between the fruit flesh and seeds.The two fruits are cut into several pieces, then 100 grams of Ambon bananas and cantaloupe that have been cut previously are put into a blender to facilitate the grinding process.Furthermore, 100 ml of low-fat milk is added, the lowfat milk used has gone through a sterilization process so that it is safe for consumption by pregnant women.Add some ice cubes (optional).Close tightly the blender cover and do the grinding process for 3-5 minutes.After the results of fine grinding, the grinding process is stopped.Put the grinding results into the prepared 200 ml of cup.

Methods
This type of research is experimental research by making beverage products based on Ambon Banana and Cantaloupe fruit.Beverage products tested are smoothies Ambon bananas and cantaloupe which will then be analyzed to obtain quality and preferred food products.Conducted on 15 untrained panelists in November 2022.

Results
As a result, this beverage product needs to be analyzed sensory.Sensory analysis in its development will always follow developments in statistical and computational science.The combination of qualitative and quantitative data can allow sensory predictions to be more accurate and in accordance with the real situation [12].This sensory analysis can be done in various ways, one of which is the Hedonic Test which is part of the Organoleptic Test.
Hedonic test (liking test) conducted on 15 panelists.Panelists are expected to give their responses regarding likes or dislikes of a product.The hedonic scale is not only in the form of a categorical scale but can also be converted into a numerical scale.The hedonic scale can be expanded or narrowed according to the scale range desired by the researcher.This level of preference is called the hedonic scale.The following is the hedonic scale used in this study: Each of the 15 panelists will be given 3 samples which will be tested for their level of preference for 4 test criteria or test parameters, namely color, aroma, taste and texture which are the focus of observations in this study.This test can help identify in more detail the variable ingredients used or processes related to certain sensory characteristics of the product [15].Color is included in the category of organoleptic test assessment, color is one of the first sensory components that can be seen by panelists, and color has an important role as a direct attraction factor for panelists and consumers.The following is a table showing the frequency distribution of the Color parameter:  2. shows the results obtained are that in terms of color parameters, the F1 formula has 7 panelists who state 'Very liked' from 15 panelists.And the F2 formula has the most numbers in the category 'Very Disliked' namely 6 panelists.In addition to color characteristics, measurements were also made on other parameters, namely aroma.Aroma is an organoleptic test parameter that can be assessed by sensory sense of smell.The data is presented in the following table: Based on table 3, the results obtained are that in terms of aroma parameters, the most preferred formula is F2 with a total of 12 panelists out of 15 panelists in the category 'Liked and Very Liked' Meanwhile, F1 and F3 were the most disliked in terms of aroma, each with 7 panelists in the 'Disliked and Very Disliked'.After discussing the color and aroma, next is the taste parameter.Taste is one part of the food judgment which involves the sense of taste, namely the tongue and can be recognized and distinguished by the taste buds located in the papillae [12].The following is the frequency data for the taste parameters: In terms of taste parameters, based on table 4, it was found that the most preferred formula was F3 with a total of 8 panelists out of 15 panelists who stated 'Very liked'.And F2 is least liked in terms of taste by 5 panelists with the category 'Disliked'.Human sensing is divided into four, namely sweet, bitter, sour and salty and there is an additional response if there is a modification [13].Texture is a sensation associated with touch or palpation.The following is the texture of the frequency data parameter: Based on table 5, the results show that in terms of texture parameters, the most preferred formula is F3 with a total of 9 panelists out of 15 panelists.And F1 was the most disliked in terms of texture as many as 4 panelists out of 9 panelists who stated 'Very Disliked'.The results of the organoleptic test were then analyzed using SPSS application with the Kruskall-Wallis test because there were >2 treatments with the following results: From the test results using Kruskal-Wallis it was found that there was a significant difference between the Texture parameter and the value p < 0.05.To find out which groups or formulas are different, a follow-up test is carried out, namely the Mann-Whitney test.The results of the Mann-Whitney test show that the level of texture preference is for smoothies Ambon banana and cantaloupe fruit smoothies there is no significant difference in F1 x F2 and F2 x F3 with p >0.05.But there is a real difference between F1 x F3 and p < 0.05.Then do the Preference Test or Hedonic Test using Duncan's Test.And of the three formulas, it was found that F3, which is a composition with a ratio of 50% Ambon bananas and cantaloupe and 50% low-fat milk, was more preferred by the panelists as a whole.

Panelist acceptance
Panelist acceptance is obtained from the score given by the panelist.Panelists stated that they really liked it if they gave a score of 4 and panelists stated that they did not like it if they gave a score of 1.Based on the hedonic test (scale) of color, aroma, taste, texture and overall acceptance of 3 samples smoothies Ambon bananas and cantaloupe fruit obtained results that:

Color
The color of a food or beverage product is one of the main attractions for people to consume a product.The color produced from smoothies Ambon bananas and cantaloupe are light brownish yellow which comes from a combination of the colors of bananas and cantaloupe and low-fat milk.Colors with a ratio of 2:2:1 or F1 are preferable to F2=1:1:2 and F3=1:1:1, because the colors on F2 and F3 are less attractive because they are too pale or uneven.This is due to the incomplete browning/browning reaction which produces a fairly pale color.Material Smoothies that is, bananas are fruits that when exposed to oxygen can cause browning which can affect the color of the fruit smoothies.Enzymatic browning is a browning reaction in bananas that occurs because enzymes in fresh food are active.Its contents include phenolic substrates, catechins, and the reduced content of tyrosine, caffeic acid, chlorogenic acid, and leukoanthocyanins in fruit causes the enzymatic browning process [1].

Aroma
Aroma smoothies Ambon bananas and cantaloupe fruits on F2 are more preferable than F1 and F3.The aroma of bananas mixed with cantaloupe is quite dominant and quite good.The aroma of the Ambon banana fruit it self is still preferable to the flavor of cantaloupe which is classified as non-flavored.

Taste
Taste smoothies Ambon bananas and cantaloupe both F1, F2, and F3 were not sweet enough, but based on the assessment of the panelists, F1 and F3 had a fairly good taste, so they were preferred.F1 and F3 flavors are relatively preferred, this is due to the addition of lowfat milk or low-fat milk and ice cubes which add to the flavor and refreshing sensation of smoothies Ambon bananas and cantaloupe.This is because milk has a flavor that is highly favored by consumers.It is known that fat is the main component present in milk, which chemically functions as an emulsifier of fat in water containing sugar, mineral salts and protein in the form of a colloidal suspension.In addition, low-fat milk also provides a sweet taste that is not too strong due to the relationship between lactose and chloride in milk.Milk flavor has sweet and slightly savory characteristics [11].The sweet taste comes from lactose, while the savory, salty taste comes from chloride minerals.In general, F3 is preferred over F1 and F2.F3 added with milk is preferred by the panelists because it has the same ratio.Produces a good blend of the three main ingredients.In Table 1, 2, 3, it is presented in detail the % of panelists' acceptance of the 3 samples smoothies Ambon bananas and cantaloupe.

Texture
Texture smoothies Ambon bananas and cantaloupe on F3 were preferred by the panelists compared to F1 and F2.The texture of these three samples is not too dense but still soft.Reduced density of smoothies Ambon bananas and cantaloupe are dueThe high starch content in Ambon bananas is 8.58% which can make the texture of smoothies softer due to the crushing process in a blender until smooth [7].

Conclusion
Overall, in terms of texture and taste, the panelists preferred the treatment of smoothies Ambon bananas (musa acuminata) and cantaloupe (cucumis melo var.cantaloupe) 100 ml with a ratio of 1:1:1 or F3 between Ambon bananas, cantaloupe and low-fat milk.This is because the taste of the resulting drink is not astringent and not bitter.In terms of color, panelists preferred F1 while for aroma, panelists preferred F2 because of the strong banana flavor.

Table 2 .
Frequency distribution based on color parameters

Table 3 .
Frequency distribution based on aroma parameters

Table 4 .
Frequency distribution based on taste parameters

Table 5 .
Frequency distribution based on texture parameters

Table 6 .
Organoleptic test results using the Kruskall-Wallis test

Table 7 .
Results of Differences in Texture Parameters

Table 8 .
Hedonic Test Results