INOVASI MINUMAN FUNGSIONAL MYSTIC BLOOM FIZZ BERBASIS BAHAN HERBAL

Authors

  • Christofel Mehingko Mahasiswa Program Studi Sarjana Terapan Perhotelan, Jurusan Pariwisata, Politeknik Negeri Manado, Indonesia
  • Benny Irwan Towoliu Dosen Jurusan Pariwisata, Politeknik Negeri Manado, Indonesia
  • Dimas Ero Permana Dosen Jurusan Pariwisata, Politeknik Negeri Manado, Indonesia

DOI:

https://doi.org/10.61696/juparita.v4i3.1269

Keywords:

Herbal Ingredients, Functional Beverage, Mystic Bloom Fizz, Descriptive Organoleptic Test, Research and Development

Abstract

Lifestyle changes have increased demand for beverages made from natural ingredients with sensory and economic value. This study aimed to develop Mystic Bloom Fizz, determine the most suitable formulation, evaluate its organoleptic characteristics, and analyze the direct material costs and selling price potential. The study employed a Research and Development (R&D) approach with an experimental design across three formulation stages (F1, F2, and F3). Data were collected through observation, experimentation, interviews, and a limited descriptive organoleptic test involving seven panelists: two experts, three trained panelists, and two untrained panelists. The product was assessed based on appearance, aroma, and taste. The results indicated that F3 was the most suitable formulation, based on the balance of sweet, sour, and refreshing flavors, the mint aroma, and the color gradation from roselle and butterfly pea flowers. The direct material cost was IDR 9,822 per serving, with a selling price of IDR 25,000, resulting in a difference of IDR 15,178 per serving. The antioxidant and dietary fiber content represent the functional potential of the raw ingredients and were not verified through laboratory testing. Future research should include antioxidant activity, proximate, and shelf-life testing.

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Published

2026-09-27

How to Cite

Mehingko, C., Towoliu, B. I. ., & Permana, D. E. . (2026). INOVASI MINUMAN FUNGSIONAL MYSTIC BLOOM FIZZ BERBASIS BAHAN HERBAL. Jurnal Pariwisata Tawangmangu, 4(3), 696–710. https://doi.org/10.61696/juparita.v4i3.1269

Issue

Vol. 4 No. 3 (2026): September 2026

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Articles

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Copyright (c) 2026 Christofel Mehingko, Benny Irwan Towoliu, Dimas Ero Permana

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