Skip to main content Skip to main navigation menu Skip to site footer

Sensory analysis affective test and microbiological characteristics of the development formulation drink moringa date palm water extract

  • Triagung yuliyana ,
  • Rimbawan Rimbawan ,
  • Evy Damayanthi ,
  • Eny Palupi ,
  • Ade Chandra Iwansyah ,


Link of Video Abstract:


Introduction: There is growing interest in the non-nutritional bioactive compounds present in food and beverages as possible "life nutrients" for preventing noncommunicable diseases. The dates moringa juice drink is a functional beverage that represents a rich source of bioactive compounds including carotenoids, phenolic acids, flavonoids, coumarins, alkaloids, polyacetylenes, saponins, and terpenoids. This study aimed to investigate the impact of incorporating various concentrations of moringa extract on the sensory quality and preference rating of date moringa juice.

Methods: The sample from the sensory test with the highest score were subsequently the color analysis was conducted using a chromameter, to perform the investigation, labels, iceboxes, mineral water, and questionnaires were used. The formulation procedure involved combining date palm juice (30%, 35%, 40%) in appropriate proportions with moringa extract.

Results: The statistical test's results for hedonic ratings revealed significant differences in dates moringa juice drink taste, aroma, and viscosity. The test also revealed that the dates moringa juice drink, Formula 1 with 30% added date palm juice, was the most favored in terms of taste of 6.38, aroma of 5.84, color of 6.23. The microbiological attributes total lactic acid bacteria (LAB) were 1.0 x 103 colonies/g, negativity for Salmonella, and an E. coli count 0 APM/g with a pH of 6.42 according to formula 1.

Conclusion: The most favored for water extracts of moringa and date palm treatment was the addition of 30% juice, which received a high preference rating from 35 panelists. F1 formula’s a higher mean score for six sensory attributes color, viscosity, aroma, taste, mouthfeel, and aftertaste. F1 formula’s a lower mean score for the microbiological attributes.


  1. Wargovich MJ, Woods C, Hollis DM, Zander ME. Herbals, cancer prevention and health. J Nutr. 2001;131(1):3034S-6S.
  2. Mbikay M. Therapeutic potential of Moringa oleifera leaves in chronic hyperglycemia and dyslipidemia: a review. Front Pharmacol. 2012;3:24.
  3. Iannitti T, Palmieri B. Antioxidant therapy effectiveness: an up-to-date. Eur Rev Med Pharmacol Sci. 2009;13(4):245-78.
  4. Al-Abdoulhadi IA, Dinar H, Ebert G, Buuml C. Influence of salinity stress on photosynthesis and chlorophyll content in date palm (Phoenix dactylifera L.) cultivars. Afr J Agric Res. 2012;7:3314-9.
  5. Sharif M, Mian A, Zahid A, Shah F ul H. Role of food product development in increased food consumption and value addition. Handbook of Food Bioengineering. 2018;15:455-79.
  6. Nazir M, Arif S, Khan RS, Nazir W, Khalid N, Maqsood S. Opportunities and challenges for functional and medicinal beverages: Current and future trends. Trends Food Sci Technol. 2019;88:513-26.
  7. Halliwell B, Gutteridge JM. The antioxidants of human extracellular fluids. Arch Biochem Biophys. 1990;280(1):1-8.
  8. Nweze NO, Nwafor FI. Phytochemical, Proximate and Mineral Composition of Leaf Extracts of Moringa oleifera Lam. from Nsukka, South-Eastern Nigeria. IOSR Journal of Pharmacy and Biological Sciences. 2014;9:99-103.
  9. O’Sullivan MG. A Handbook for Sensory and Consumer-Driven New Product Development. Elsevier: Woodhead Publishing; 2017.
  10. Azanedo L, Guillermo G, Jamie S, Shahin R. An overview of current challenges in new food product development. Sustainability. 2020;12(8):3364.
  11. Świąder K, Florowska A, Konisiewicz Z, Chen Y. Functional tea-infused set yoghurt development by evaluation of sensory quality and textural properties. Foods. 2020;9(12):1848.
  12. Głuchowski A, Czarniecka Skubina E, Kostyra E, Wasiak-Zys G, Bylinka K. Sensory features, liking, and emotions of consumers towards classical, molecular, and note by note foods. Foods (Basel, Switzerland). 2021;10(1):133.
  13. Kumar R, Chambers E, Chambers DH, Lee J. Generating new snack food texture ideas using sensory and consumer research tools: A case study of the Japanese and South Korean snack food markets. Foods (Basel, Switzerland). 2021;10(2):474.
  14. Farouk AA, Ali HS, Al AR, Shaheen MA. Effect of maturation stages on flavor profile and antioxidant activity of date palm fruits (Phoenix dactylifera) grown in Saudi Arabia. Int J Pharmacol. 2018;14:407-414.
  15. Kong JS, Kim YM, Woo HW, Shin MH, Koh SB, Kim HC, et al. Prospective associations between cumulative average intake of flavonoids and hypertension risk in the CArdioVascular Disease Association Study (CAVAS). Nutrients. 2023;15(5):1186.
  16. Wulandari C. The effect of flavonoid consumption on blood pressure: A systematic review. Open Access Indonesian Journal of Medical Reviews. 2021;2(1):158-64.
  17. Najjar Z, Stathopoulos C, Chockchaisawasdee S. Utilization of Date By-Products in the Food Industry. Emirates J Food Agric. 2020;808.
  18. Fardiaz S. Riset Mikrobiologi Pangan untuk Peningkatan Keamanan Pangan di Indonesia. Yayasan Srikandi untuk Keamanan Pangan. 2000;1-31.
  19. Kaemba A, Suryanto E, Mamuaja CF. Karakteristik fisiko-kimia dan aktivitas antioksidan beras analog dari sagu baruk (Arenga microcarpha) dan ubi jalar ungu (Ipomea batatas L. Poiret). J Ilmu Teknol Pangan. 2017;5(1):1-8.
  20. Winarno F. Kimia pangan dan gizi. Jakarta: Gramedia Pustaka Utama; 2002.
  21. Hasanah I. Pengaruh Penambahan Sari Daun Kelor (Moringa oleifera) dan Sari Stroberi Terhadap Hasil Uji Organoleptik pada Permen Karamel Susu [Skripsi]. Fakultas Keguruan dan Ilmu Pendidikan. Universitas Sanata Dharma. Yogyakarta. 2018.
  22. Mabaso MC, Bertling I. Moringa leaf extract enhances antioxidant properties and plant pigments of radish (Raphanus sativus) and green beans (Phaseolus vulgaris). Acta Hortic. 2021;1306:201-8.
  23. Sudiarta N. Utilization of moringa leaf powder as a jelly candy flavor. J Gastronomy Tourism. 2022;9:99-107.
  24. Tamanna N, Mahmood N. Food processing and maillard reaction products: Effect on human health and nutrition. Int J Food Sci. 2015;526762.
  25. Leone A, Spada A, Battezzati A, Schiraldi C, Aristil J, Bertoli S. Cultivation, Genetic, Ethnopharmacology, phytochemistry and pharmacology of Moringa oleifera leaves: An overview. Int J Mol Sci. 2015;16:12791-835.
  26. Sudarmadji S, Haryadi B, Suhardi. Prosedur Analisis Untuk Bahan Makanan dan Hasil Pertanian. Yogyakarta: Penerbit Liberty; 1997.
  27. van den Berg J, Kuipers S. The antibacterial action of Moringa oleifera: A systematic review. South African Journal of Botany. 2022;151:224-33.

How to Cite

yuliyana, T., Rimbawan, R. ., Damayanthi, E. ., Palupi, E. ., & Iwansyah, A. C. . (2024). Sensory analysis affective test and microbiological characteristics of the development formulation drink moringa date palm water extract. Bali Medical Journal, 13(1), 619–625.




Search Panel