INOVASI TINGKAT KESUKAAN SMOOTHIES KETIMUN (Cucumis sativus Linn.) MIX SELEDRI (Apium graveolens L.) PADA MAHASISWA JURUSAN GIZI POLTEKKES KEMENKES MANADO

Abstract

The low consumption of fruits and vegetables among teenagers, especially college students, prompts the need for innovative food products that are attractive and high in nutritional value. This study aims to determine the preference level of students from the Nutrition Department of Poltekkes Kemenkes Manado towards cucumber-based smoothies with the addition of celery. The method used is an experiment with organoleptic tests covering assessments of color, aroma, texture, and taste. Data were collected from 25 moderately trained panelists. The results showed that formula 1 received the highest preference level across all aspects: color (92%), aroma (68%), texture (88%), and taste (88%). The addition of celery to cucumber smoothies has proven to be well accepted by consumers when combined in the right proportions. This study is expected to provide information and insights on the use of cucumbers with the addition of celery as nutritious smoothies that are favored by the community.