Formulation and Sensory Evaluation of Bintan Americano a Local Based Functional Beverage for Culinary Tourism and Destination Branding

Abstract

The global beverage industry has experienced significant growth in functional and plant-based products, driven by increasing health consciousness and wellness-oriented consumption [1]. Coconut water has gained attention as a natural isotonic beverage due to its high content of electrolytes, antioxidants, and bioactive compounds [1,2].This study aims to develop a preliminary formulation of Bintan Americano, an innovative beverage combining Sangit coffee and Genjah coconut water from Bintan, Indonesia, and to examine its potential as a culinary tourism product that reflects local identity and supports destination branding. An experimental approach was applied through product formulation and sensory (organoleptic) evaluation involving 30 respondents using a 5-point hedonic scale.The results indicate a high level of consumer acceptance, with mean scores of 4.30 for taste, 4.10 for aroma, 3.90 for appearance, and 4.20 for overall acceptance. Financial analysis shows a payback period of 1.74 months and a projected return on investment (ROI) of 688%, indicating strong commercial feasibility. These findings highlight the potential of Bintan Americano as a functional beverage innovation and a distinctive culinary tourism product, contributing to destination branding, local resource valorization, and enhanced visitor experiences in Bintan.