Satisfaction of Consumers Consumption in Flower Elderly Health Drinks from Bua Dahla and Butterfly Pea Flower Drinks

Abstract

This research consists purposes were 1. to develop anti-aging beverage formulas from Dahla Bua and Butterfly Pea Flowers and 2. to study consumer satisfaction with the sensory attributes of the flower beverages, namely Dahla Bua and Butterfly Pea Flowers flower drinks. This was a quantitative study using a questionnaire as the research instrument. The sample consisted of 200 participants selected through purposive sampling. The collected data were analyzed using descriptive statistics, including percentage, mean and standard deviation. The results revealed that 1) Three types of flowers were used torch ginger, butterfly pea and lotus. Intact petals were cleaned, air-dried and then dried in a hot air oven at 50 °C until completely dry. Ultrasound-assisted aqueous extraction produced liquid extracts: light green for Dahla Bua and Butterfly Pea Flowers and pink for torch ginger. In addition, extraction by ethanol maceration was carried out for 7 days, after which the ethanol was removed using a rotary evaporator and the extracts were dried with a freeze dryer, yielding solid extracts: light green for lotus, blue for butterfly pea and pink for torch ginger and 2) Regarding consumer satisfaction with the sensory attributes of the flower beverages 2.1) the lotus flower beverage received a mean satisfaction score of 97.48% 2.2) the butterfly pea flower beverage received a mean satisfaction score of 96.66% and 2.3) the torch ginger flower beverage received a mean satisfaction score of 91.66%. In conclusion, all three floral beverages achieved the highest level of consumer satisfaction.