Funders: Directorate of Research and Development – PUTI Q1 UI
Year : 2024
Quantity: IDR 150.000.000
Miktha Farid Alkadri (Principal Investigator)
PROJECT DESCRIPTION
This research explores how multisensory design—particularly acoustic environments—can influence the taste perception of low-sugar fruit juices. While sound is often overlooked in dining settings, studies have shown that background noise and specific sound frequencies can alter the way we experience sweetness, bitterness, and texture. Building on concepts like “sonic seasoning,” this project investigates how psychoacoustic factors such as pitch and sound pressure influence our sensory response to healthy drinks in indoor dining spaces.
By combining sensory science with architectural acoustics, the project aims to identify how auditory cues can enhance or diminish the enjoyment of healthy beverages. The findings will contribute to sustainable design innovations for cafés and restaurants, creating environments that not only improve comfort but also encourage healthier consumption behaviors through thoughtful sound design.
