The Effects of Taste and Modifier on Brix and Sensorial Properties of Ready-To-Drink Jasmine Tea

Abstract

The student conducted an industrial internship at Company A which is one of the flavor house companies in Indonesia that specializes in producing flavors and colors. During five-months internship as a research and development intern, the student has contributed in helping the company with several daily activities such as developing flavor powder based on predetermined formulation, applying flavors and colors in various food and beverages products, performing sensory evaluations, and observing shelf life of colorant samples. Other than that, the student was also assigned to carry out several projects including investigating the effects of Taste and Aroma Modifier (TAM) on brix and sensorial properties of Ready-To-Drink (RTD) jasmine tea. The project result showed that the addition of TAM will have a significant effect on the brix value of tea, where it could reduce the brix value in reduced sugar RTD tea. On the other hand, TAM will not give a significant effect on sensorial properties of reduced sugar RTD tea as TAM produced the similar sensorial properties intensity results as the tea made with full 100% sugar concentration. Throughout the internship, the student gained lots of valuable experience and knowledge by combining the basic theory learned in class with the real practice at the company. In addition, several soft skills and hard skills of the student were also improved, which will be useful for her future career.