FERMENTED ASHITABA TEA LEAVES AS A NUTRITIOUS BEVERAGES: A PRODUCT INNOVATION
Prita Ayu Kusumawardhany (a*), Ardhia Deasy Rosita Dewi (b), M.E. Lanny Kusuma Widjaja (c), Hazrul Iswadi (d)

a) Faculty of Business and Economics, Universitas Surabaya
Jalan Tenggilis Mejoyo, Kali Rungkut, Surabaya
pritaayu[at]staff.ubaya.ac.id

b) Faculty of Biotechnology, Universitas Surabaya

Abstract

In Industrial Revolution 4.0 era, a company needs to have a sustainable competitive advantage due to the intense and rapid competition. The customers are very demanding for a health-promoting beverage with improved functionality, so developing products capability as an Innovation strategy can increase competitiveness. Ashitaba (Japanese celery plant) is a herbal plant that has many benefits to relieve diabetes, heart disease, and other diseases. Fermentation process has been increasing health benefits and pleasant flavor of beverage. Quality fermented beverage product contains antioxidant and sensory as fermented ashitaba tea leaves was evaluated then compare with the original. Key Performances Indicators/KPIs represents an important tool for assuring that the objectives of innovation are optimized. For the result, final fermented beverages called a Kombucha, has higher antioxidant capacity than Ashitaba tea leaves. The production of organic acids and metabolic compound has decreased the bitterness, increased sweetness, and increased appearance of fermented ashitaba leaves tea compare with ashitaba leaves tea. Fermenting ashitaba tea leaves can improve the product quality and acceptability.

Keywords: product innovation, ashitaba, quality fermented beverage, fermented ashitaba tea leaves, kombucha

Topic: Food Science and Technology

Link: https://ifory.id/abstract-plain/ZhLPf3QG6bkr

Web Format | Corresponding Author (Prita Ayu Kusumawardhany)