Hedonic test of Lombok Island palm sugar candy formulated with Multi-Purpose Tree Species (MPTS) leaves infusion

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Arenga pinata
is a valuable nontimber forest product that forest farmers have utilized in Lombok Island (Hidayat & Soimin, 2021).Forest farmers primarily harvest sap water from this plant.That sap water is utilized to make palm sugar (Radam & Rezekiah, 2015).
Palm sugar in Lombok Island is usually sold in bulk pieces of jaggery.Thus, this product is mostly not consumed directly.Palm sugar is complementary to several traditional local cuisines in Lombok Island (Haryoso et al., 2020).
Direct consumption of palm sugar in the form of palm sugar candy has been widespread recently.This candy is more natural and healthier than artificial candy (Mukhtar et al., 2016).Palm sugar candy could be a potential instant energy source during physical exercise or doing some sport.
Palm sugar candy could be further developed into a functional food product (Sukenti et al., 2019).This could be done by the addition of a compound with antioxidant activity.
Sensory evaluation assay is essential for new food products like palm candy mixed with MPTS (Świąder & Marczewska, 2021).This assay could measure consumer preference for product development.One sensory evaluation assay that has high sensitivity is a hedonic test.
The hedonic test has been developed to accommodate variation needs in food science (Mazur et al., 2018).Combining hedonic test results using several different statistical approaches is one of the methods to develop hedonic test accuracy and precision (Wangiyana & Triandini, 2022).This approach could be potentially applied to the palm sugar mix MPTS.Thus, this research aims to conduct a hedonic test of palm sugar candy mix with multi-purpose tree species leaves infusion using various statistical approaches.

Research material
This research used Arenga pinata sap water and MPTS leaves.Sap water of Arenga pinata taken from plantation in Pemenang Village, North Lombok.MPTS leaves, including cacao, coffee, and soursop, were taken from Montong Sapah Village, Central Lombok.Agarwood leaves were taken from Kekait Puncang village, West Lombok.This research used a grinding machine (Miyako BL-22 PLY), frying pan with agitation (RRC), electric stove (Eastern Electric), analytical digital scale (Jadever), electric oven (Olike), and silicon candy mould.

MPTS infusion preparation
MPTS tree samples, including cacao, coffee, soursop, and agarwood, were selected based on criteria that fulfil forest health monitoring (Supriyanto & Iskandar, 2018).Leaves from the MPTS tree sample were selected based on size, shape, and condition.Young leaves from top 3 branches with lengths from 5 cm to 15 cm, no necrosis and chlorosis symptoms were chosen for MPTS infusion (Triandini et al., 2022).MPTS leaves were washed with flowing water three times to clear dirt and dust.The leaves were then chopped into small particles using a grinding machine.Leaves particles are then dried using the oven at 120 °C for two hours until water contains the remaining 10% (Wangiyana et al., 2019).

MPTS
leaf infusions with a concentration of 0.02 gr/L.MPTS leaf particles were extracted using distilled water at 70 °C for 5 minutes.Filtration using qualitative filter paper was carried out to separate filtrate and residue (Wangiyana & Triandini, 2021).The filtrate from this process is MPTS leaves infusion and was stored at 4 °C before being mixed with water sap of Arenga pinata.

Palm Sugar Candy Mix MPTS infusion Production
MPTS leaf infusion is the primary treatment in palm sugar candy (Table 1).A qualitative filter previously filtered the water sap of Arenga pinata before being mixed with MPTS leaf infusions.The proportion of MPTS leaves infusion and water sap is 1: 5.
Palm sugar candy mixed with MPTS leaf infusion is based on the regular palm sugar production method with some modifications (Victor & Orsat, 2018).Two liters of the mixture of palm water sap and MPTS leaves infusion were cocked in a frying pan with agitation for 60 minutes.The mixtures were heated until the volume was 8% of the initial volume and became viscous.Viscous palm sugar material is solidified at 30 °C in the silicone candy mould.

Hedonic Test
Hedonic tests of palm candy mix MPTS leaf infusion were carried out by an organoleptic assessment from 30 untrained respondents (Triandini & Wangiyana, 2022).Respondents gave the evaluation using a 5-point hedonic scale (Table 2).This hedonic scale is converted into a numeric scale for statistical analysis purposes (Wangiyana et al., 2021).Numeric score 3 is the threshold value to indicate that the respondents respond positively to the palm sugar candy mixed with MPTS leaves infusion in 3 parameters: appearance (color and texture), aroma, and taste.

RESULTS AND DISCUSSION
The result has shown that MPTS leaf infusion can be mixed with Arenga pinata sap water to produce palm sugar candy.This candy is an innovative product that can support the diversification of Arenga pinata utilization on Lombok Island.Palm sugar candy products have different characteristics based on the MPTS leaves raw material (Figure 1).The cooking process of palm sugar candy mix MPTS leaves infusion requires a more extended heating period than regular palm sugar production (Kurniawan et al., 2018).This is because the palm water sap as a raw material was added by 20% v/v of leaves infusion.Furthermore, the infusion does not contain any sugar compound, which could affect the solidifying process of the candy (Asikin et al., 2016).
Different P-values have been observed based on different statistical approaches.This P-value determined the significance of the treatment effect on the respondent scoring value (Shrestha, 2019).The lower the Pvalue of the numeric score, the higher the significant level of the impact (Andrade, 2019).The diversity of Pvalue can be analyzed using two considerations.First is how the P value of 1 statistical approach on different parameters.Second is how the P value of 1 parameter on different statistical approaches.Note: ns = non-significant (P value is more than 0.05), * = significant (P value is 0.01 -0.05), ** = highly significant (P value is 0.001 -0.01), *** very highly significant (P value is less than 0.001).
Table 5. DMRT analysis of treatment hedonic score in different parameter Almost all statistical approaches have an identical pattern of P value signification on different parameters.Kruskal -Wallis and ANOVA-CRD have very highly significant P-values on the appearance parameter, nonsignificant in the aroma parameter and significant on the taste parameter.ANOVA -RCBD also has a significant P-value on the taste parameter but only a highly significant P-value on the appearance parameter.Freidman test has a very highly significant P-value on all parameters.This shows that the Freidman test is less sensitive to be used for the hedonic test.This result supports previous research that shows the Freidman test's limitation on hedonic test analysis (Suradi, 2007;Wangiyana & Triandini, 2022).
Most parameters have the same pattern of P-value on all statistical approaches.The taste parameter has a significant P value on Kruskal-Wallis, ANOVA-CRD, and ANOVA-RCBD.The aroma parameter has a non-significant P-value on Kruskal-Wallis, ANOVA-CRD, and ANOVA-RCBD.Appearance parameter has a very highly significant The highest hedonic score analysis (numeric score equal to 5) shows an identical result with DMRT.Most respondents prefer I1 treatment (cacao leaves infusion) with 39% proportion (Figure 2).Meanwhile, treatment I3 (Addition of coffee leaves infusion) has the lowest proportion of maximum score from respondents with only 17%.
Spider web analysis results show that treatment I1 (cacao leaves infusion) has the best hedonic score given by the respondents in all parameters (Figure 3).I1 treatment has the largest area formed by appearance, aroma, and taste parameters in the spider web chart.This result shows the advantage of this treatment in all parameters compared to other treatments (Fang et al., 2017).MPTS infusion addition in palm candy has a promising prospect.This is indicated by the hedonic assay in this research, which shows that respondents give average scores higher than threshold values (numeric score > 3).This can be a positive result since the respondents are the consumers' representatives in the consumer observation µ = The Experimental Mean Ʈi = The Treatments Effect Βj = The Block Effect Ɛij = The Experimental Error

Figure 1 .
Figure 1.Palm sugar mix MPTS leaves infusion product.Raw material before solidified (left), candy product after solidified (right) Mean values followed by the same letters are significantly different (p<0.05).I1= Addition of cacao leaves infusion, I2 = Addition of agarwood leaves infusion, I3 = Addition of coffee leaves infusion, I4 = Addition of soursop leaves infusion.

Table 1 .
Treatment of MPTS leaves infusion

Table 2 .
Hedonic scale and numeric scale

Table 3 .
Summary of statistical method approaches in this research

Table 4 .
P-value comparison of different statistical approaches Baharudin, Triandini, I. G. A. A. H., Wangiyana, I. G. A. S. (2023).Hedonic test of Lombok Island palm sugar candy formulated with Multi-Purpose Tree Species (MPTS) leaves infusion.Journal of Agritechnology and Food Processing, 3(2); 92-100 97 Copyright © 2023 Baharudin, et al P-Value on Kruskal-Wallis, Freidman Test, and ANOVA-CRD while highly significant P-Value on ANOVA-RCBD.It could be inferred that respondents give homogeny scoring on aroma parameter (even if it is very highly significant in the Freidman test).
score in aroma parameter, which has not been described in the previous statistical approach.This result shows the sensitivity ofDMRT (Permanasari  et al., 2010).Treatment I1 (cacao leaves infusion) has the highest average hedonic score among other treatments in all parameters.On the other hand, Treatment I3 (coffee leaves infusion) has the lowest average hedonic score among other treatments in all parameters.