Effectiveness of Apical Pruning and Eco Enzyme Application on The Organoleptic Characteristics of Stevia rebaudiana Bertoni Leaves

Stevia is a natural sweetener with potential as a sugar substitute. Acceptance of stevia products is largely determined by organoleptic qualities such as sweetness, color, aroma, and aftertaste. This study evaluated the effect of pruning and eco enzyme on the sensory attributes of stevia. A factorial randomized block design was used with two factors: shoot pruning (0, 4, and 8 WAP) and eco enzyme (0, 1, 2, and 3 ml/L), each with three replications. Organoleptic evaluation employed the hedonic method with 100 panelists. Results showed that treatment combinations significantly affected sensory parameters. The highest sweetness (3.21) and neutral aroma (3.92) were obtained from unpruned plants treated with 3 ml/L eco enzyme, while pruning at 8 weeks with 3 ml/L eco enzyme gave the best color (3.79). Aftertaste remained moderately bitter but tended to improve in some treatments. Eco enzyme application enhanced sensory quality, supporting stevia’s potential in healthy food products.