Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Yunita Satya Pratiwi
Department of Food Technology, Faculty of Engineering and Science, National Development University "Veteran" East Java, Indonesia
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Produced by MSMEs in Gresik Regency: A Rate-All-That-Apply (RATA) Approach Rahmania Shafa; Jariyah; Yunita Satya Pratiwi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 3 (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.v10i3.1258

Abstract

Seasoned tempeh chips are a specialty product of Gresik Regency, with variations in spice formulations and raw materials among micro, small, and medium-sized enterprises (MSMEs) resulting in distinct sensory profiles. This study aimed to describe the sensory profiles of seasoned tempeh chips produced by MSMEs in Gresik Regency using the Rate-All-That-Apply (RATA) method and to determine the most preferred sample through a hedonic test. Significant differences were found in the attributes of yellow, brown, and golden-brown color, spicy aroma, crisp texture, spicy and sweet taste, lingering spiciness, and lingering sweetness. Samples 143 and 264 were characterized by spicy aroma and yellow color; sample 352 by spicy and oily sensations; sample 721 by crisp texture, brown color, and savory-salty taste; and sample 958 by fried, nutty, crisp, golden-brown, and sweet characteristics. Principal Component Analysis (PCA) explained 63.48% of the total sensory variability. Preference mapping indicated that sample 143 had the highest consumer preference (80–100%) and was primarily associated with savory and spicy aroma attributes, suggesting that these characteristics contributed most strongly to overall consumer liking. Contribution to Sustainable Development Goals (SDGs): SDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation and Infrastructure
Co-Authors Jariyah Rahmania Shafa