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ABSTRAK Loloh sembung merupakan salah satu minuman tradisional bali yang memiliki efek kesehatan sebagai antihipertensi dan mengobati demam. Loloh sembung kurang populer di masyarakat karena rasanya yang pahit, sehingga perlu dilakukan pengembangan dan uji organoleptik dari loloh sembung. Tujuan dari penelitian ini adalah mempelajari karakteristik organoleptik loloh sembung yang telah dimodifikasi. Penelitian dilakukan dengan metode kuantitatif menggunakan kuesioner dan uji organoleptik yang meliputi rasa, warna, tekstur dan aroma. Analisis statistik menggunakan uji chi-square . Penambahan gula kelapa pada loloh sembung secara signifikan lebih disukai oleh panelis dibandingkan loloh sembung tanpa pemanis. Hasil korelasi Spearman menunjukkan bahwa usia panelis memberikan korelasi yang positif terhadap warna dan rasa loloh sembung masing-masing sebesar 0,046 dan 0,092. Sedangkan aroma dan tekstur loloh sembung memberikan nilai korelasi negatif sebesar -0,069 dan -0,011. Hasil ini menunjukkan bahwa usia panelis memiliki pengaruh kesukaan terhadap loloh sembung. Loloh sembung memiliki potensi untuk dapat dikembangkan sebagai welcome drink yang dapat dijadikan ikon suatu daerah wisata di Bali. Kata kunci : Loloh Sembung, Welcome Drink , Minuman Tradisional, Uji Organoleptic Abstract Loloh sembung is a traditional herbal Balinese drink that possess antihypertensive effect  and use to cure fever. Loloh sembung is less popular in the society due to unpleasant taste and thus, it is necessary to develop and conduct an organoleptic test of loloh sembung. The purpose of this study was to study the level of preference from panelists on modified loloh sembung. Quantitative method was performed and the data was collected using questionnaires and organoleptic tests which including taste, color, texture and aroma . The data was statistically tested using chi-square test. The Addition of coconut sugar into loloh sembung was significantly preferred by panelists compared to unsweetened loloh sembung. The results of the Spearman correlation showed that the age of panelist gave a positive correlation with color and taste of loloh  sembung were 0.046 and 0.092 respectively. In contrast, aroma and texture showed negative correlation values of -0.069 and -0.011 respectively. These results indicate that the ages factor of the panelist affects the preference of loloh sembung. The studied suggest that loloh  sembung has a potential to be developed as a welcome drink that can be used as an icon of tourism in Bali. Keywords: Loloh Sembung; Welcome Drink; Traditional Drink; Organoleptic Test

PEMANFAATAN LOLOH SEMBUNG (BLUMEA BALSAMIFERA) SEBAGAI WELCOME DRINK