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Accepted
9 March 2020
Published
26 June 2020
Keywords:
-
fructose, RTD tea, steviol glycoside, sucralose, sweetener
Abstract
Tea beverages are getting more popular in Indonesian market. Today, consumers can find tea beverage products in many variants, including ready to drink (RTD) tea beverages. One of the most important ingredient in tea beverages is sugar that provides sweet taste. Due to the increasing concerns on the risk of diabetes mellitus type 2, the Indonesian government has campaigned to reduce sugar consumption. This research purposes were to understand and analyze the type of sweeteners in RTD tea beverages and the producer strategy in reducing sugar. The study was conducted by collecting available RTD tea beverages in modern retail shops. All ingredients on the label was recorded then the correlation with other information on the label and regulation was analyzed. The results showed that all of the sweetened RTD tea beverages (n=58) use sucrose as the sweetener. Sucrose was used singly (81%) or in combination (17%) with other sweeteners. Most RTD tea beverages (60%) used sucralose in combination with sucrose. Others used steviol glycoside (20%) and fructose (20%). There were 24% of the RTD tea beverages that provides claim, 64% of the claim was regarding sugar and calorie. Based on the correlation analysis, it was concluded the tea beverage producers use three strategy in reducing calorie and sugar content in their products, i.e. by 1) totally removing the sugar content, 2) reducing the sweetness level, or 3) combining sucrose with high intense sweetener.
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Thamrin I, Syarief R, Nurrcohhmat DR. 2016. Bu-siness development strategy, ready-to-drink tea, your tea, with business canvas model approach. Int J Sci Res Publication 6: 128-133.
Van Buul VJ, Tappy L, Brouns FJPH. 2014. Miscon-ceptions about fructose-containing sugars and their role in the obesity epidemic. Nutr Res Rev 27: 119-130. DOI: 10.1017/S09544224140000 67.
Verma A, Singh A. 2014. Optimization and quality assessment of low calorie herbal health tea sweetened with stevia (Stevia Rebaudiana). J Med Res Develop 3: 134-137.
Walker RW, Dumke KA, Goran MI. 2014. Fructose content in popular beverages made with and without high-fructose corn syrup. Nutr 30: 928-935. DOI: 10.1016/j.nut.2014.04.003.
White JS, Hobbs LJ, Fernandez S. 2015. Fructose content and composition of commercial HFCS-sweetened carbonated beverages. Int J Obesity 39: 176-182. DOI: 10.1038/ijo.2014.73.
[WHO] World Health Organization. 2015. Guideline: Sugar Intake for Adults and Children. WHO Document Production Services, Geneva, Swit-zerland.
Yolanda V, Antono L, Kurniati A. 2017. Sensory evaluation of sweet taste and daily sugar intake in normoglycemic individuals with and without family history of type 2 diabetes: A comparative cross-sectional study. Int J Diabetes Res 6: 54-62.
Atmarita, Imanningsih N, Jahari AB, Permaesih D, Chan P, Amarra MS. 2018. Consumption and sources of added sugar in Indonesia - a review. Asia Pasific J Clin Nutr 27: 47-64 DOI: 10.6133/ apjcn.042017.07.
Baldermann S, Yang Z, Katsuno T, Anh Tu V, Mase N, Nakamura Y, Watanabe N. 2014. Discrimi-nation of green, oolong, and black teas by GC-MS analysis of characteristic volatile flavor compounds. Am J Analytic Chem 5: 620-632. DOI: 10.4236/ajac.2014.59070.
Ban Q, Wang X, Pan C, Wang Y, Kong L, Jiang H. 2017. Comparative analysis of the response and gene regulation in cold resistant and sus-ceptible tea plants. PLoS ONE 12: e0188514. DOI: 10.1371/journal.pone.0188514.
Beltrami MC, Döring T, Lindner JDD. 2018. Sweete-ner and sweet taste enhancers in the food in-dustry. J Food Sci Technol 38: 181-187 DOI: 10.1590/fst.31117.
[BPOM] Badan Pengawas Obat dan Makanan. 2014. Peraturan Kepala Badan POM RI No. 4 tahun 2014 tentang Batas Maksimum Peng-gunaan Bahan Tambahan Pangan Pemanis. BPOM, Jakarta.
[BPOM] Badan Pengawas Obat dan Makanan. 2016a. Peraturan Kepala Badan POM RI No. 21 tahun 2016 tentang Kategori Pangan. BPOM, Jakarta.
[BPOM] Badan Pengawas Obat dan Makanan. 2016b. Peraturan Kepala Badan POM RI No. 13 tahun 2016 tentang Pengawasan Klaim pada Label dan Iklan Pangan. BPOM, Jakarta.
[BPOM] Badan Pengawas Obat dan Makanan. 2018. Cek produk BPOM. http://cekbpom.pom.go.id/ index.php/home/produk/m9r4p7sihm5lnt4grdjr3pveh5/all/row/10/page/1/order/4/DESC/search/1/teh [September 3th 2018].
Burgos K, Subramaniam P, Arthur J. 2016. Re-formulation guide spotlight on sugars for small to medium size companies. Food and Drink Fe-deration. https://www.fdf.org.uk/corporate_pubs /Reformulation-Guide-Sugars-Aug2016.pdf [Ja-nuary 19th 2018].
Drewnowski A, Mennella JA, Johnsoh SL, Bellisle F. 2012. Sweetness and food preference. J Nutr 142: 1142S-1148S. DOI: 10.3945/jn.111.1495 75.
Euromonitor. 2017. Tea in Indonesia. http://www. euromonitor.com/tea-in-indonesia/report [Octo-ber 24th 2017].
Euromonitor. 2017. RTD tea in Indonesia http://w ww.euromonitor.com/rtd-tea-in-indonesia/report [October 24th 2017].
Fadlillah HN, Nuraida L, Purnomo EH. 2015. Kepe-dulian konsumen terhadap label dan informasi bahan tambahan pangan (BTP) pada label ke-masan pangan di Kota Bogor. J Mutu Pangan 2: 119-126.
Horská E, Ürgeová J, Prokeinová R. 2011. Consu-mers’ food choice and quality perception: Com-parative analysis of selected Central European countries. Agric Econ-Czech 57: 493-499. DOI: 10.17221/103/2011-AGRICECON.
Jain T, Grover K. 2015. Sweeteners in human nutri-tion. Int J Health Sci Res 5: 439-451.
Jeevitha RS, Monisha S, Morsawala SN, Gowtham-lal NRH, Ganesh BCP. 2016. A study of change in consumer preferences from the conventional hot beverages to green tea. EPRA Int J Econo-mic Business Rev 4: 185-194.
[Kemenkes] Kementerian Kesehatan. 2011. Strategi Nasional Penerapan Pola Konsumsi Makanan dan Aktivitas Fisik untuk Mencegah Penyakit Ti-dak Menular. Direktorat Jenderal Bina Gizi dan Kesehatan Ibu dan Anak Kementerian Kesehat-an. Jakarta.
[Kementan] Kementerian Pertanian. 2015. Outlook Teh. http://epublikasi.setjen.pertanian.go.id/epu blikasi/outlook/2015/Perkebunan/Outlook%20Teh%202015/files/assets/common/downloads/Outlook%20Teh%202015.pdf [October 24th 2017].
Majchrzak D, Ipsen A, Koenig J. 2015. Sucrose Replacement by rebaudioside in a model beve-rage. J Food Sci Technol 52: 6031-6036 DOI: 10.1007/s13197-014-1624-z.
Meriza F, Lestari DAH, Soelaiman A. 2016. Sikap dan kepuasan rumah tangga konsumen teh celup sariwangi dan sosro di Bandar Lampung. J Ilmu-Ilmu Agribisnis 4: 67-75.
Mihardja L, Soetrisno U, Soegondo S. 2014. Preva-lence and clinical profile of diabetes mellitus in productive aged urban Indonesians. J Diabetes Inves 5: 507-512. DOI: 10.1111/jdi.12177.
Nugraha A, Sumarwan U, Simanjuntak M. 2017. Faktor determinan preferensi dan perilaku kon-sumen teh hitam dan hijau. J Manajemen Agri-bisnis 14: 198-208. DOI: 10.17358/jma.14.3. 198.
Patterson NJ, Sadler MJ, Cooper JM. 2012. Consu-mer understanding of sugar claims on food and drink products. Nutr Bull 37: 121-130. DOI: 10. 1111/j.1467-3010.2012.01958.x.
PureCircle Stevia Institute. 2018a. Taste of stevia. https://www.purecirclesteviainstitute.com/ingredient-and-taste/taste-of-stevia [January 9th 2019].
PureCircle Stevia Institute. 2018b. Beverages. https: //www.purecirclesteviainstitute.com/ingredient-and-taste/working-with-stevia-in-applications/be verages [January 9th 2019].
Rahmasari LF, Nurmalina R, Priatna WB. 2017. Analisis sikap, konsistensi dan kepuasan pada teh kotak ultrajaya: An experimental marketing research on IPB agribusiness master of science students. J Forum Agribisnis 7: 85-102. DOI: 10.29244/fagb.7.1.85-102.
Roy Morgan Research. 2008. An investigation into the impact of nutrition content claims on packaging in relation to consumer purchase intention, nutrition attitude and health benefits. https://www.foodstandards.gov.au/consumer/labelling/nutrition/documents/P293_Attach_10_2_RMR.pdf [October 27th 2017].
Shrapnel W. 2015. Trends in sugar-sweetened beverages: Are public health and the market aligned or in conflict. Nutrients 7: 8189-8198 DOI: 10.3390/nu7095390.
Soewondo P, Ferrario A, Tahapary DL. 2013. Cha-llenges in diabetes management in Indonesia - a literature review. Globalization Health 9: 63. DOI: 10.1186/1744-8603-9-63.
Tate, Lyle. 2017a. A Functional and consumer-friendly nutritive sweetener. https://www.tateand lyle.com/sites/default/files/2017-08/Fructopure %20Sell%20Sheet%20QE%20Final%20%20060117.pdf [January 9th 2019].
Tate, Lyle. 2017b. Understanding beverages. https: //www.tateandlyle.com/our-expertise/beverages [January 9th 2019].
Tejo VK, Karsodihardjo S, Ananingsih VK. 2013. Stevia rebaudiana: An excellent natural alter-native for sugar replacer. The third internatio-nal congress on interdisciplinary research and development.
http://www.ijcim.th.org/SpecialEdi tions/v21nSP1/02_03_25A_Vincent.pdf [Octo-ber 27th 2017].
Thamrin I, Syarief R, Nurrcohhmat DR. 2016. Bu-siness development strategy, ready-to-drink tea, your tea, with business canvas model approach. Int J Sci Res Publication 6: 128-133.
Van Buul VJ, Tappy L, Brouns FJPH. 2014. Miscon-ceptions about fructose-containing sugars and their role in the obesity epidemic. Nutr Res Rev 27: 119-130. DOI: 10.1017/S09544224140000 67.
Verma A, Singh A. 2014. Optimization and quality assessment of low calorie herbal health tea sweetened with stevia (Stevia Rebaudiana). J Med Res Develop 3: 134-137.
Walker RW, Dumke KA, Goran MI. 2014. Fructose content in popular beverages made with and without high-fructose corn syrup. Nutr 30: 928-935. DOI: 10.1016/j.nut.2014.04.003.
White JS, Hobbs LJ, Fernandez S. 2015. Fructose content and composition of commercial HFCS-sweetened carbonated beverages. Int J Obesity 39: 176-182. DOI: 10.1038/ijo.2014.73.
[WHO] World Health Organization. 2015. Guideline: Sugar Intake for Adults and Children. WHO Document Production Services, Geneva, Swit-zerland.
Yolanda V, Antono L, Kurniati A. 2017. Sensory evaluation of sweet taste and daily sugar intake in normoglycemic individuals with and without family history of type 2 diabetes: A comparative cross-sectional study. Int J Diabetes Res 6: 54-62.
Authors
FadlillahH. N., RamadhanH. S., HermaniantoJ., & FelanesaL. (2020). STUDY ON SWEETENER SELECTION IN RTD TEA BEVERAGES. Jurnal Teknologi Dan Industri Pangan, 31(1), 1-8. https://doi.org/10.6066/jtip.2020.31.1.1
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