Transformasi Wedang Pokak menjadi Minuman Herbal Kekinian: Kajian Daya Terima dan Inovasi Produk
DOI:
https://doi.org/10.26714/uwc.v8.700-714.2025Keywords:
Minuman herbal, Minuman Kesehatan, Organoleptik, Wedang PokakAbstract
Wedang pokak merupakan minuman tradisional berbahan dasar rempah yang dikenal memiliki manfaat dalam meningkatkan daya tahan tubuh. Variasi warna, aroma, rasa, serta komposisi pada setiap racikan dapat memengaruhi tingkat kesukaan dan penerimaan masyarakat terhadap produk akhir. Kegiatan ini bertujuan untuk: memberikan sosialisasi kepada warga RT/RW 04/03 Kelurahan Cireundeu mengenai manfaat kesehatan dan teknik formulasi Wedang Pokak, serta mengevaluasi daya terima masyarakat terhadap mutu organoleptik dari berbagai formulasi, baik dalam bentuk geprek maupun serbuk. Metode yang digunakan adalah sosialisasi dan eksperimen pembuatan Wedang Pokak dengan dua jenis formulasi Wedang Pokak, kemudian dianalisis pengaruhnya terhadap atribut organoleptik meliputi rasa, aroma, warna, dan tekstur. Data dianalisis menggunakan perangkat lunak SPSS Statistics 25 melalui uji Kruskal-Wallis. Hasil menunjukkan bahwa nilai rata-rata tertinggi pada uji organoleptik diperoleh oleh formula F2A untuk warna (3,22/4,00), F1A untuk rasa (3,13/4,00), serta F4A untuk aroma (2,97/4,00) dan tekstur (2,85/4,00). Secara keseluruhan, tiga formulasi yang paling disukai masyarakat adalah F4A (3,00/4,00), F2A (2,99/4,00), dan F1A (2,93/4,00). Daari kegiatan ini menunjukkan bahwa faktor komposisi dan bentuk penyajian berpengaruh terhadap preferensi konsumen, sehingga dapat menjadi acuan dalam pengembangan produk wedang pokak yang sesuai dengan selera pasar dan berpotensi dikembangkan sebagai minuman fungsional bernilai ekonomi.
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Abstract
Wedang pokak is a traditional spice-based drink known to have benefits in increasing body immunity. Variations in each concoction's colour, aroma, taste, and composition can influence public liking and acceptance of the final product. This activity aims to: provide socialisation to residents of RT/RW 04/03 Cireundeu Village regarding the health benefits and formulation techniques of Wedang Pokak, and evaluate public acceptance of the organoleptic quality of various formulations, both in geprek and powder form. The method used is socialisation and experiments in making Wedang Pokak with two types of Wedang Pokak formulations, then analysing their effects on organoleptic attributes, including taste, aroma, colour, and texture. Data were analysed using SPSS Statistics 25 software through the Kruskal-Wallis test. The results showed that the highest average value in the organoleptic test was obtained by formula F2A for colour (3.22/4.00), F1A for taste (3.13/4.00), and F4A for aroma (2.97/4.00) and texture (2.85/4.00). Overall, the three most preferred formulations by the public were F4A (3.00/4.00), F2A (2.99/4.00), and F1A (2.93/4.00). This activity shows that composition and presentation factors influence consumer preferences, so that it can be a reference in developing wedang pokak products that suit market tastes and have the potential to be developed as functional drinks with economic value.
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