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362 PROCEEDINGS OF INTERNATIONAL SCIENTIFIC CONFERENCE ON APPLIED BIOTECHNOLOGYsolution at a wavelength of 460 nm. The TLC (Total Liquor Colour) result is the displayed spectrophotometer reading multiplied by 10. 2.3.7. Sensory evaluationThe sensory evaluation method is based on the research developed by T.C. Pimentel and colleagues in 2016 with some modifications [7]. The sample is prepared with 2g of tea and 100ml of hot water, leaving it for 5 minutes. The panel for sensory evaluation comprises 15 members, each tasked with assessing the Cascara tea samples based on five criteria: colour, aroma, taste, overall perception, and aftertaste. The scoring follows a scale from 1 (very poor) to 10 (extremely good) for each criterion. The evaluation score for each member will be the average of the five scores for each section. Then, the overall result will be calculated by calculating the mean of the scores and standard deviation of the 15 members on the panel, reflecting the overall quality of the product.2.4. Statistical analysisThe experiment is repeated three times, and the results are calculated as the mean and standard deviation. The data is then presented in the form of a bar chart using Microsoft Excel 365.3. RESULTS & DISCUSSION3.1. Effects of varying initial sterilisation conditions on the quality of Cascara tea