Level Of Consumer Acceptance Research Articles

Analyzing health service employees’ intention to use e-health systems in southwest Ethiopia: using UTAUT-2 model

BackgroundE-health systems have the potential to improve healthcare delivery and access to medical services in resource-constrained settings. Despite its impact, the system exhibits a low level of consumer acceptance and intention to use it. This research paper aims to analyze the intention of health service employees to use e-health systems in southwest Ethiopia using the UTAUT-2 model.MethodInstitutional-based cross-sectional studies were conducted at four referral hospitals (two private and two public) to examine the acceptance of e-health among consumers. Employees who had previous experience with diagnostic information systems and the health logistic information system were given structured questionnaires based on the UTAUT-2 model. The data were analyzed using the PLS-SEM method to identify the key factors that influence the intention to use e-health systems. The data were analyzed using SPSS version 20 and SmartPLS 3 software.ResultOut of the 400 surveyed employees, 225 (56.25%) valid questionnaires were collected. The findings indicate that three factors—effort expectancy (β = 0.276, t = 3.015, p = 0.001), habit (β = 0.309, t = 3.754, p = 0), and performance expectancy (β = 0.179, t = 1.905, p = 0.028)—had a significant positive impact on employees’ intention to use e-health systems. On the other hand, factors such as social influence, facilitating conditions, hedonic motivation, and price values did not appear as significant predictors of intention to use e-health. The study model was able to predict 63% of employees’ intentions to use e-health systems.ConclusionEffort expectancy, habit, and performance expectancy were significant predictors of employees’ intention to use e-health systems among health service employees in southwest Ethiopia. The study supports the ideas that ease of use, experience with information systems, and the role of the systems in improving job performance contribute to employees’ intention to use e-health. Policymakers and healthcare organizations in the region can use these findings to develop strategies for successful implementation and adoption of e-health systems, ultimately improving healthcare services and outcomes for the population.

Pengaruh Proporsi Angkak (Red Mold Rice) Terhadap Karakteristik Fisikokimia dan Organoleptik Sosis Ikan Nila

The boiling process causes the color of the meat in the sausage to fade, so efforts are needed to improve the color of tilapia sausage using natural dyes that are safe for consumption. The addition of angkak was chosen for food coloring so that it can affect the level of consumer acceptance. The purpose of this study was to determine the effect of the addition of angkak proportion on the physicochemical characteristics and organoleptic score of tilapia sausage produced. The treatment added is the proportion of angkak which consists of 6 concentrations, namely 0%, 0.5%, 1%, 1.5%, 2% and 2.5% (% calculated from the total weight of tilapia and tapioca flour). The test parameters were water content, fat content, protein content, antioxidant activity, color intensity, hardness, and organoleptic test of taste, aroma, color, and texture. The best treatment was tilapia sausage with the addition of 1.5% angkak proportion (A3) with an average moisture content of 61.85%; protein 15.87%; fat 15.35%; antioxidant activity 40.49%; texture hardness 31.59 N; color intensity: brightness (L) 44.85; redness (a) 23.37; yellowness (b) 13.05; organoleptic: color 4.23 (red); taste 3.86 (moderately savory); aroma 2.63 (not fishy); texture 4.43 (chewy). Keywords: tilapia sausage, angkak

Kajian Industri Minuman Teh Sebagai Minuman Halal di Indonesia: Kualitas Sensori dan Preferensi Konsumen

The tea beverage industry in Indonesia is a significant contributor to the national economy and is a popular commodity for domestic consumption. The objective of this study is to analyze the tea beverage sector in Indonesia, specifically in terms of its status as a halal beverage. The study will primarily focus on evaluating the sensory quality of the tea and understanding consumer preferences. A descriptive qualitative methodology was employed to choose four widely recognized packaged tea brands. The sensory study was conducted using hedonic rating tests to ascertain the optimal product quality and the products most favored by the panelists. The study's findings indicate that the four brands of packaged tea comply with the regulations set by LPPOM and BPJPH regarding halal certification. Regarding sensory quality, Teh Pucuk and Frestea exhibit a high level of consumer acceptability, with overall parameter ratings of 5.16 and 5.44, respectively (indicating a moderate likeness). Teh Pucuk stands out for its exceptional freshness and taste, Teh Kotak is known for its consistent quality and enticing aroma, Teh Botol is renowned for its strong brand confidence, and Frestea is distinguished by its jasmine aroma and convenient packaging. Manufacturers who can uphold product quality, foster innovation, and execute effective promotions will experience greater ease in acquiring consumer preferences and enhancing consumer loyalty.

Factors influencing Italian consumers’ willingness to buy and pay for insect-fed poultry products

Abstract The use of insects as a protein source in feed production can significantly improve the sustainability of livestock production. Despite several environmental and animal welfare benefits, the economic sustainability of such an approach depends on the level of consumer acceptance and willingness to pay for insect-fed poultry diets. Using the results of an online survey of more than 850 Italian consumers, we first examine the main differences between two groups of consumers: those who are willing to buy insect-fed poultry meat and eggs and those who are not. The t-test is used to search for statistically significant differences between the two groups in terms of their stated preferences for key food attributes that influence purchase decisions, as well as their view on food safety, quality and environmental issues. We then use ordered logit regression to estimate the determinants of consumers’ willingness to pay a price premium for insect-fed poultry compared to conventional poultry products. Particular attention is paid to the possible role of trust in the ability of the food system to provide safe food in influencing consumers’ preferences. The results show that consumers who are willing to buy insect-fed meat and eggs are more environmentally aware, have a stronger belief in the crucial role that changes in current food consumption patterns can play for the environment and social well-being, and have a higher level of trust in the system that guarantees food safety. The willingness to pay a price premium for insect-fed poultry food is mainly influenced by respondents’ beliefs about insect-fed poultry food, especially in terms of its expected quality characteristics and animal welfare. Findings from this analysis could provide insights into investments to ensure the economic sustainability of a more circular supply chain.

Chemical Characterization of Coffee from Several Region of Indonesia (Cafein value, pH and Total Acid)

Coffee contains an active compound derived from the alkaloid group called caffeine. The content of active chemical compounds and various chemical properties of coffee are influenced by the area of the coffee is grown, the height of the plantation land, the type of coffee, and the processing process. In this research, a quantitative analysis of the chemical compounds and chemical properties of coffee from various regions in Indonesia was carried out with the aim of determining the caffeine content and acidity level (pH) as well as the total acid contained. This parameter is important to analyze due to it could influence the level of consumer acceptance. The method used in this research is the Completely Randomized Design (CRD) method using one research factor, the origin of the coffee area including Aceh coffee, Papua coffee, Wonosalam coffee, Sidikalang coffee and Ngawi coffee with the parameters observed being caffeine content, pH value and total titrated acid. The results showed that the caffeine content in Arabica Aceh, Excelsa Ngawi, Arabica Papua, Robusta Sidikalang and Excelsa Wonosalam meets the provisions of SNI 01-3542-2004, not more than 2% from 0.2% - 1.78%, the pH of these five coffee regions has significant differences from 5.69-6.55. These pH value has still considered safe for human consumption. Furthermore, the total acid value of these five types of coffee ranges from 0.97 to 1.36, with the total acid value of Sidikalang robusta being different from coffee from other regions.

Acceptance Level of Drone Delivery among Malaysian Consumers

Unmanned aerial vehicle (UAV) is the formal term for a drone that can operate without the pilot, or at ground level, the pilot can use the control operating systems. Today, some companies in Malaysia have begun to test drone parcel delivery, but the acceptance level of Malaysian consumers for this new service is still vague. Thus, the objectives of this study are to (i) measure the level of Malaysian consumer acceptance of drone delivery and (ii) investigate the relationships between perceived attribution of innovation, perceived risks, and individual characteristics and Malaysian consumer acceptance of drone delivery. A total of 158 Malaysian consumers who have knowledge of drones participated in this study through the convenience sampling technique. The data was collected using quantitative methods via an online questionnaire survey based on the Technology Acceptance Model (TAM), and Diffusion of Innovation (DOI). The results showed a high level of Malaysian consumer acceptance of drone delivery, with a mean value ranging from 3.91 to 4.11. Furthermore, the results demonstrated that compatibility (0.702), personal innovativeness (0.688), relative advantages of speed (0.659), complexity (0.627), relative advantages of environmental friendliness (0.612), mass media channel (0.527), and environmental concern (0.346) have positive significant affect toward drone delivery acceptance. However, delivery risks (0.038), privacy risks (0.043) and performance risks (0.019) were found to be insignificant towards the drone delivery acceptance. Ultimately, the study has management implications for companies readying to provide drone deliveries which can use this information to determine consumers' acceptance levels and improve drone delivery systems.

تأثير الدعاية الإعلانية على الاقتصاد الدائري للأزياء على قبول المستهلكين للأزياء المعاد استخدامها والمعاد تدويرها

This research aims to provide a comprehensive understanding of the circular economy concept in the fashion industry, including its principles, benefits, and challenges, investigate the role and impact of promotional advertising on consumer awareness and acceptance of circular fashion practices , assess the level of consumer awareness and acceptance of the circular economy of fashion in relation to recycled and reused fashion products, and suggest strategies and recommendations for industry and institutions to promote sustainable practices and increase consumer adoption of circular fashion. The paper applied the analytical descriptive approach. The study population consisted of 56 female university students. The sample was recruited through social media channels. A questionnaire was designed to gather information in three key areas: demographic data, attitudes towards advertising, and the impact of advertising on the circular economy. Survey results revealed that only 13% of the participants were aware of the circular economy in fashion. Email and WhatsApp were the main channels for accessing the ads. The ads had clear titles and objectives, and effective use of colours, according to 96% and 82% of respondents, respectively. The clarity and alignment of the message with values were less convincing, with only 69% agreeing. The ads were comfortable and not intrusive for 99% of respondents, resulting in an overall attraction rate of 89%. The ads could be improved by enhancing the message clarity and value alignment. The ad raised the awareness of the circular economy in fashion for 98% of respondents. Nearly 99% of respondents wanted to support and encourage the circular economy. There was a high acceptance for recycled fashion (90%), but a lower interest in buying used clothes (75%).

The Utilization of Pangas Catfish Fish Skin (Pangasius pangasius) in Making Skin Chips

Catfish is a popular freshwater fish and is in great demand as a consumption fish because catfish meat has a delicious taste and is quite high in calories and protein. Catfish skin as a by-product of fillet production can be used as raw material for processing chips. This research aims to determine the effect of soaking ingredients on the physical and chemical characteristics of catfish skin chips. This research was carried out by making catfish skin chips through the process of first washing, first soaking with soaking materials, second washing, second soaking in spices, drying, cutting, frying, and packed. The treatment in this research is the soaking material (in the first soaking) used. There were 4 treatments with different soaking ingredients, including: P0 (control), P1 (lime), P2 (acetic acid/vinegar), and P3 (palm vinegar). After the skin chips with the 4 treatments have been produced, quality testing is carried out on the product. Tests were carried out on yield, consumer acceptability through hedonic testing, physical characteristics of skin chips through analysis of crispness, efflorescence and oil absorption, chemical characteristics through proximate analysis, and microbial contamination through ALT analysis. Treatment P1 is known to have the highest yield, crispness, oil absorption capacity, and efflorescence ability among other treatments. Next, the products tested for chemical content are selected based on the treatment that obtains the highest level of consumer acceptance. Based on hedonic testing, it is known that P1 is the treatment most sought after by consumers. From the results of the chemical analysis that has been carried out, the ash content and protein content of fish skin chips in P1 is higher than P0, but has a lower water content than P0. The Total Plate Number (ALT) value for each catfish skin chips parameter exceeds the standard limit of SNI 7388:2009, namely 5x105 CFU/g.

Consumer Acceptance Level of Natural Coffee Soap Using Cold Process Technology Based on Type of Coffee Roasting

Consumer acceptance level testing can help the industry understand what it wants and needs, especially for product development. This study aim to analyze the level of consumer acceptance of coffee natural soap produced by the cold process method based on the type of coffee roasting. The research design used was a completely randomized design with one factor (type of coffee roasting) and three treatments (light, medium, and dark). The consumer acceptance level test was carried out by organoleptic testing on 100 Pat Petulai University student respondents using a Likert scale (1-7). The data were analyzed with Kruskal Wallis. For significantly different results, it was continued with the Menn-Whitney test at a 5% level. The attributes of aroma, texture, surface appearance, and overall appearance showed P>0.05, there was no significant difference in the type of coffee roasting for these attributes, the color attribute showed P<0.05, and there was a significant difference in the type of coffee roasting for the color of the coffee soap. The average acceptance level of color attributes is between 4.75-5.14 (either-to slighty likely), aroma attributes range from 3.57-3.67 (Slightly unlikely), texture ranges from 4.79-4.92 (either-slightly likely), surface appearance 4.58- 4.67 (either) and overall appearance 4.88-5.08 (either-slightly likely.

Profil Sensori Minuman Yuzu (Citrus junos) Komersial

The yuzu product development process in general was related to the level of consumer preference or acceptance which could not be separated from the sensory aspect. The purpose of this study was to obtain a map of the sensory profile characteristics of the ideal product, to identify the sensory and emotional profile characteristics, as well as to observe the correlation between sensory attributes and preference for yuzu drink based on consumer perceptions. The methods used included consumer surveys, ideal profile methods, and check-all-that-apply (CATA) as consumer-based methods. The consumer survey involved 108 respondents to assess general consumer preferences. The sensory evaluation panel consisted of 47 consumer panelists. The samples for sensory evaluation included 4 commercial yuzu beverage products available in Jakarta. The results of ideal profile mapping for yuzu beverage products with codes A, B, C, and D indicated that product A closely matched the ideal sensory profile, with sensory attributes of sweetness, acidity, freshness, citrus, and bitterness. The yuzu drink samples with codes A and C provided the same distinctive sensory attributes both in the mouth and upon swallowing, with their respective distinctive attributes being sweetness and freshness. The sweetness and freshness were correlated with consumer preferences (overall liking) when the product was in the mouth, and the freshness was correlated with preferences when the product was swallowed. The emotional profile mapping results revealed that consumers favored products associated with the "pleasure" emotion as found in product A and "relaxing" emotion as found in product D.

Popping balls papaya extract: Preparation of pediatric dosages in therapeutic formulations for therapeutic usage in dengue and malaria

Spherification is a cutting-edge molecular gastronomy method that has just emerged in the realm of food science and technology, and it may be used to produce foods with superior sensory qualities and a high level of consumer acceptance and satisfaction. This method is excellent for making semi-solid spheres with a membrane coating so thin that it is barely discernible when placed in the mouth. This experiment used a simple spherification method to turn papaya extract into popping balls with sodium alginate. Intraventricular haemorrhage is a potentially fatal consequence of thrombocytopenia in the newborn period. Extracts from papaya leaves show promise as a treatment for refractory cases of newborn thrombocytopenia. This research aims to learn how to make popping balls out of papaya extract that are both safe to eat and tasty by adding jaggery as a sweetener. Physical parameters such as pH, viscosity, and stability of the prepared balls were studied in in-vitro, 30-day time frame. The findings revealed that papaya-popping balls are homogeneous and have a low viscosity. The expected drug release was 91%. Papaya popping balls were subjected to a three-month stability study. According to the results, there was no variation in colour, pH, or viscosity during the study. All the particles in the formulation were round so that it may be given to kids as an alternative to oral solid dose forms.

The chemical characterisation of nettle (Urtica dioica L.) seed oil

The past decade has seen increasing interest in plant oils in the food, pharmaceutical, and cosmetic industries due to their diverse functional and nutritional properties, as well as the high levels of consumer acceptance. As a result, there has been a spike in research interest in finding new sources of oils with good potential for industrial use. In this paper, the chemical characterisation (saponification, iodine, acid and ester numbers, as well as fatty acid composition) of nettle seed oil was given. Oil was analysed for its thermooxidative stability by differential scanning calorimetry. The kinetic parameters of oxidation (Ea, A, and k) were also determined. The results showed that nettle seed oil belongs to the group of edible oils of the linoleic type and it is nutritionally highly valuable, it has pronounced thermooxidative stability and could be an alternative source of raw material for the food, cosmetics, and other non-food industries.

Empirical study on consumer’s acceptance of delivery robots in France

ABSTRACT The growth of e-commerce has led to an increase in delivery options, and various innovations, such as autonomous delivery robots (ADRs) are being developed to meet the important challenges of the last mile. Currently, in the testing state, consumer acceptance remains relatively unknown. This study aims to identify the factors that affect the level of consumer acceptance of autonomous robotic delivery in urban areas using consumers’ current knowledge of this technology. To answer this question, the factors that negatively or positively influence user acceptance are first determined, and then the validity of the relationships between the factors and user acceptance are tested empirically. The results show that participants of this study are neutral to ADRs, which is reasonable for newly developed technology. Utilitarian factors, such as performance expectancy, are the most important for potential users, followed by social influence, trust in technology, and innovativeness. Price sensibility, perceived risk, and hedonic motivation do not seem to affect the acceptance of ADRs at the current stage of development, whereas effort expectancy shows an atypical negative effect on the behavioural intention to use this technology. However, this study has several limitations that need to be considered, notably the small sample size, which does not allow the generalisation of the results to the French population.

Engineering in the Production of Crystal Coconut Sugar Enriched with Vitamin A and its Preference Tests for Consumers

Coconut sugar is a food product that has the potential to be fortified with Vitamin A. This study aims to assess the quality of crystalline coconut sugar with vitamin A and test its preference for consumers. The experimental design used Split Plot Design with two treatment factors and 4 replications. The first treatment as the Main Plot (Main Plot) is the type of raw material for crystalline coconut sugar, which consists of 2 variations, namely: M1 = pure sap, and M2 = printed coconut sugar + 5% granulated sugar. The second treatment as a sub-plot was the proportion between palm oil as a solvent and carrots as a source of carotene (Vitamin A), which consisted of 3 variations, namely: S1= 1 : 1 (v/b), S2 = 1 : 2 (v/b), and S3= 2 : 1 (v/b). Physicochemical data were analyzed by F test and followed by 5% DMRT test, while organoleptic properties data were analyzed by Friedman test and followed by multiple comparison test. The best treatment was analyzed by the effectiveness index method. The results showed that a good raw material for producing crystalline coconut sugar with low reducing sugar content and high sucrose content was pure coconut sap. The proportion between palm oil and carrots which can produce crystalline coconut sugar with high levels of carotene (pro vitamin A) is 1 : 2 (v/b). The treatment combination that can produce crystalline coconut sugar with vitamin A with quality according to SNI-SII No.0268-85 is the treatment of the type of raw material for crystalline coconut sugar from pure coconut sap and the proportion of palm oil as a solvent with carrots as a source of carotene 1 : 2 ( v/b). This combination of treatments produced crystalline coconut sugar with physicochemical and organoleptic properties as follows: carotene content of 9.015 mg/100g of material or the equivalent of 752 RE (Retinol equivalent), water content of 3.617 percent, total sugar content of 81.071 percent, sucrose content of 75.627 percent, sugar content 5.434 percent reduction, 0.753 percent ash content and 0.197 percent water insoluble material content, "very smooth" texture, "creamy" color, "strong" coconut aroma, "not felt" carrot unpleasant smell and level of consumer acceptance (preference) "like".

STUDY OF IoT-ENABLED SMART RETAIL: EXAMINING CONSUMER ACCEPTANCE AND ADOPTION IN INDIA

IoT-enabled smart retail refers to the integration of Internet of Things (IoT) technology into the retail environment to enhance operational efficiency, improve customer experience, and drive business outcomes. It involves connecting various devices, sensors, and systems to collect and analyze data, enabling real-time insights and actions. This descriptive research article aims to explore the consumer acceptance and adoption of IoT-enabled smart retail in the Indian context. The study utilizes secondary data from various sources to analyze the current state of IoT adoption, consumer preferences, and factors influencing the acceptance of IoT-enabled solutions in the retail sector. The findings shed light on the opportunities and challenges associated with implementing IoT technology in Indian retail stores and provide insights for retailers seeking to enhance customer experiences and drive business outcomes. This article examines the level of consumer acceptance and adoption of IoT in the Indian retail sector, highlighting its impact on customer experiences, operational efficiency, and the overall retail ecosystem.

ANALISIS KANDUNGAN GIZI DAN UJI HEDONIC PADA ABON TULANG IKAN BANDENG

Milkfish products without thorns are processed that separate bones from fish meat so that barbed milkfish products are produced (BATARI). Fish thorn waste has not been utilized optimally and has the potential to pollute the environment, even though this waste can be used as shredded fish with high economic value. Shredded products will be received by the public if there is nutritional value information contained in shredded products. This study aims to determine the nutritional content (Proximate) and the percentage of panelists' level of preference for milkfish bone shredded products (hedonic). This research was carried out on March 2 – June 23, 2022, at the UMI Entrepreneurship Laboratory Laboratory. And proximate analysis of fats, proteins and at the Makassar Health Laboratory Center. The results of the shredded proximate test study based on bone type, the highest fat content was shredded fine bone (A) of 18.78%, followed by Hard bone (B) of 11.89% and the lowest in tu lang mix (C) of 9.83%. The highest protein content was found in shredded fine bone (A) of 29.56%, followed by mix bone (C) of 23.97% and the lowest in Hard Bone (B) of 14.8%. The highest calcium content value was found in shredded Hard Bone (B) at 20374.97 ug, followed by mixed bone (C) of 12754.52 ug and the lowest shredded fine bone (A) of 1384.93 ug. Organoleptic Test Results with Appearance Parameters, Panelists chose shredded A with a score of 71.4, followed by Shredded sample B (28.6%). and shredded sample C (42.9%). the level of preference for aroma in shredded B (57.1%) in shredded A (37.5%), and C ( ). Taste in shredded B (57.1%) in shredded A (37.5%), and (C). and texture in shredded B (57.1%) in shredded A (37.5%), and C conclusion The fat, protein and calcium content meet the quality requirements of shredded fish according to SNI. The level of consumer acceptance of color is more dominant in shredded soft bones while the smell, taste and texture are preferred in shredded hard bones

Sensory Properties of Dadih Jelly Candy with The Addition of Clitoria Ternatea Flower Extract

An essential aspect of food product development is the sensory evaluation of product characteristics to test consumer acceptance. Characteristic properties, such as color, texture, flavor, and aroma, significantly affect the perception and acceptance of consumers. This study aimed to determine the effect of adding various concentrations of Clitoria ternatea flower (CTF) extract to dadih jelly candy on the physical properties of color and sensory properties, especially on quality characteristics and levels of consumer acceptance, using a hedonic test. This study used an experimental randomized block design divided into five treatments with the addition of CTF extract at concentrations of 0%, 0.5%, 1%, 1.5%, and 2%. The results showed that the CTF extract had a significant effect on the level of brightness (L*), the hedonic quality of color, and the hedonic color test, but had no significant effect on the value of a* (redness), b* (yellowness), and the hedonic quality and hedonic test of texture, flavor, and aroma of dadih jelly candy. The addition of 0.5% CTF extract was characteristic of dadih jelly candy that the panelists liked the most. It has a slightly soft texture, slightly sweet flavor, slightly dadih aroma, and high brightness.

Influencing Factors to Use E-Hailing Transport for Food Delivery Service

E-Hailing servicesare considered as on-demand vehicles that affect the efficiency of food delivery. This system improves the process of collecting and sending orders from customers in a short period of time. This study aims to determine the level of consumer acceptance or satisfaction with food delivery services using the e-Hailing system. The objective of this study is to identify the factors that influence the community to use e-Hailing food delivery services and to determine the most dominant factor in e-Hailing servicesaccording to Technology Acceptance Model (TAM). The location of the study is in the urban area and also semi-urban in the districts of Johor. A self-administrated online questionnaire was distributed among 258 respondents in the study area. Part of the questionnaire was constructed based on the TAM. Correlation and regression analysis were used in the analysis of this study. The results of this study show that the relationship between variables TAM (β = 0.443), perceived ease of use, and perceived usefulness are strongly correlated based on significant values (p < 0.001) showed the independent variable (Intention to Use) influenced the acceptance of user behaviour towards e-Hailing. Among the suggestions to increase consumers of food delivery services amonge-Hailing users is to reduce delivery charges for nearby areas so that consumers can buy food at various stores. This can help other vendors and riders in this e-Hailing food delivery service.

Consumer Preferences for Smart Energy Services Based on AMI Data in the Power Sector

Advanced metering infrastructure (AMI) is becoming increasingly popular as an efficient means of energy demand management. By collecting energy data through AMI, it is possible to provide users with information that can induce them to change their behavior. To ensure that AMI continues to expand and to encourage the use of energy data, it is important to increase consumer participation and analyze their preferred service attributes. This study utilized a choice experiment to analyze consumer preferences for and acceptance of smart energy services based on AMI data. The results of a mixed logit model estimation show that consumers prefer the electricity information service for individual households and the social safety-net service among convergence services. A scenario analysis confirms that monetary compensation to offset any additional charges is important to maintain the level of consumer acceptance. These empirical findings offer insights for policymakers and companies seeking to develop policies and similar services.

Organoleptic Test of Kombucha Made from Various Tea Sources and Fermentation Time

Background: This research aims to find the best mixture of kombucha that can accept by the community in BTN Pa’jukukang, Bantaeng district. Kombucha is a fermented beverage made from tea and sugar mixed with the kombucha culture. A kombucha culture is a mixture of bacteria and yeast designated as SCOBY in this work. Methods: In this research, kombucha was made from 4 various teas, i.e., black tea, green tea, oolong tea, and white tea. Each tea was fermented for 7 and 14 days. The kombucha tea samples were subjected to an organoleptic test based on the consumer's acceptance level. The organoleptic test data were analyzed using the hedonic and score test. Results: The test result showed that respondents preferred to choose the color, the smell, and the taste of the black kombucha tea which was fermented for 7 days. Conclusions: Furthermore, the observation of the physical characteristics of the tea showed that the longer the fermentation time, the more acidic the kombucha. This acidic kombucha resulted from the decreasing sugar level during the fermentation process due to the activity of bacteria and khamir in the SCOBY.