Nurdiyana, Kartika Ratih (2026) Application of Just-About-Right with Over-All-Liking Sensory Testing in Penalty Analysis to Identifying Consumer Preferences for Java Green Latte Product. Undergraduate thesis, UNIVERSITAS DIPONEGORO.

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Abstract

The food and beverage industry has seen growing interest in plant based beverages utilizing local functional ingredients. Java Green Latte, produced by Likoopi in Bandungan, Semarang, is a milk based drink using Moringa oleifera leaves as its highlight ingredient, positioning it as a local alternative to matcha latte. As a developing product, its consumer perception and sensory acceptance had not yet been systematically studied. This research was conducted from August 2025 to May 2026, with sensory testing at Likoopi and physicochemical testing at the RPHP and KGP Laboratory, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro. The study applied JAR-OAL sensory testing combined with penalty analysis to identify consumer preferences based on key sensory attributes of the product. The research was conducted through several stages: preparation and literature review, Focus Group Discussion (FGD) with 10 participants to identify six key sensory attributes, sensory testing using 5-point JAR and OAL scales with 54 panelists, and data analysis using penalty analysis. Since no attribute required optimization, the validation process was skipped. Physicochemical testing (color, pH, TDS, and viscosity) was then conducted with 5 repetitions each as a formulation standardization. The penalty analysis results accepted H₀, indicating no attribute required optimization, as all p-values exceeded 0.05 (green color: 1.000; leafy aroma: 0.788; leafy taste: 0.214; smoothness: 0.321; sweetness: 0.500; astringency: 0.408). The mean OAL score was 4.334 out of 5.000. It is concluded that the current formulation of Java Green Latte is acceptable and matches consumer preferences.

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