Sensory Profile Pada Minuman Sari Bunga Mawar "Elviza" Serta Pengaruhnya Terhadap Preferensi Konsumen

This study aims to analyze the sensory profile of rose extract beverage using the Quantitative Descriptive Analysis (QDA) method. The beverage samples were evaluated by a trained panel consisting of 15 panelists. Six key sensory attributes were identified and assessed using a 0-15 intensity scale, including sweetness, acidity, rose aroma, thickness, aftertaste, and color. The results indicate that the rose extract beverage has a sensory profile characterized by moderate sweetness (score 11), low acidity (score 2), strong rose aroma (score 13), medium thickness (score 7), noticeable aftertaste (score 6), and bright pink color (score 12). Gap analysis between product values and ideal values revealed potential areas for improvement, particularly in aspects of thickness and aftertaste. This research provides valuable insights for the development and optimization of rose extract beverage products, and highlights the importance of sensory evaluation in meeting consumer preferences.