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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Hadi Munarko
Food Technology Study Program, Faculty of Engineering and Science, Universitas Pembangunan Nasional "Veteran" Jawa Timur, Surabaya, Indonesia
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science

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Application of Fuzzy Logic for Sensory Evaluation Analysis of Commercial Soymilks Wahyu Putri; Hadi Munarko; Ajeng Astrini Brahmanti
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 2 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i2.1097

Abstract

Soymilk is a plant-based beverage that widely consumed due to its nutritional value. However, differences in formulation among commercial products may lead to variation in sensory quality and consumer acceptance. This study evaluated the sensory characteristic and consumer preference of five commercially available soymilk using fuzzy logic approach. Sensory assessment was conducted with 26 semi-trained panellists who evaluated six quality attributes: colour, aroma, viscosity, taste, mouthfeel, and aftertaste, using linguistic scales. The collected responses were converted into triangular fuzzy numbers for analysis. The results showed that the commercial product exhibits differences in acceptance levels, with the preference ranking S4 > S2 > S3 > S5 > S1. Taste was identified as the most influential factor in consumer acceptance with a similarity value of 0,8426, followed by mouthfeel (0,8265) that categorized as highly important. Meanwhile, color (0,9702), viscosity (0,9497), aroma (0,8318), and aftertaste (0,7954) were categorized as important. These findings indicate that fuzzy logic is a useful analytical tool for handling uncertainty in sensory evaluation and can provide practical insight for the development and optimization of commercial plant-based beverages. Contribution to Sustainable Development Goals (SDGs):SDG 2: Sustainable Food Production And Resilient AgriculturalSDG 3: Good Health and Well-BeingSDG 12: Sustainable Management And Efficient Use Of Natural Resources
Sensory Profile Characterization of Commercial Tea and Kombucha Beverages Using Flash Profile and Check-All-That-Apply (CATA) Methods Tsania Rizqiya Rahawarin; Hadi Munarko; Andre Yusuf Trisna Putra; Ajeng Astrini Brahmanti
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 2 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i2.1132

Abstract

Tea-based beverages continue to evolve in response to growing consumer demand for healthier, more diverse drink options. Among these products, conventional brewed tea and kombucha represent two categories with distinct processing methods and sensory characteristics. Brewed tea is generally appreciated for its familiar taste and mild flavor, whereas kombucha offers a more complex sensory profile due to fermentation processes involving organic acid production and carbonation. Understanding consumer perception toward these beverages is important for product development and market positioning. This study aimed to characterize the sensory attributes of commercial tea and kombucha beverages and to evaluate consumer preference using rapid sensory profiling methods. Six commercial beverage samples, consisting of brewed tea and kombucha products, were analyzed using Flash Profile and Check-All-That-Apply (CATA) methods. Flash Profile evaluation was conducted by semi-trained panelists, while CATA assessment involved consumer respondents to capture product perception and preference patterns. The results showed clear sensory differentiation between brewed tea and kombucha beverages. Brewed tea products were generally associated with sweetness, tea aroma, brown appearance, and lighter mouthfeel, while kombucha samples were characterized by sourness, fermented aroma, sparkling sensation, and lingering acidity. Consumer preference analysis indicated that Kombucha D was closest to the ideal product due to its balanced sensory profile, particularly clarity, smoothness, and sweetness, and its lower dominance of sharp, fermented, and acidic attributes. The combination of Flash Profile and CATA provided complementary information for rapid beverage evaluation and may serve as a practical approach for sensory-based product development in the beverage industry. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-BeingSDG 9 : Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Co-Authors Ajeng Astrini Brahmanti Andre Yusuf Trisna Putra Tsania Rizqiya Rahawarin Wahyu Putri