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Sugiyono Sugiyono
Department of Culinary and Fashion Education, Faculty of Engineering, Universitas Negeri Yogyakarta
Education

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Developing assessment instruments for the sensory acceptability of food products Sugiyono Sugiyono; Djemari Mardapi; I Gusti Putu Suryadarma
REID (Research and Evaluation in Education) Vol 3, No 1 (2017): June
Publisher : Program Pascasarjana Universitas Negeri Yogyakarta & HEPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/reid.v3i1.13940

Abstract

The study investigated the constructs and characteristics of physiological, psychological, and sensory instruments. The data were collected by means of a questionnaire, physiological instrument, psychological instrument, and sensory instrument. The expert judgment conclusions were calculated by means of Aiken formula; the instrument construct validity was analyzed with confirmatory factor analysis by the goodness-of-fit test at the significance level of 0.05; the reliability estimate by generalizability with a G-study coefficient ≥ 0.7 and an ICC coefficient ≥ 0.7; and the instrument characteristics were analyzed by D-study. The results of the study are as follows: (1) the physiological instrument consisted of nine constructs: four constructs of psychological instrument and  five constructs of sensory instrument; (2) three instruments had good face validity, content validity and construct validity, supported by the empirical evidence at p 0.05; (3) the reliability estimate of the three instruments was good and the reliability estimate was supported by empirical evidence with G coefficients of 0.7 and ICC coefficients of 0.7, (4) the three instruments had characteristics that might be appropriate to be used by the university students of culinary program and the vocational high school students of culinary program.
Co-Authors Djemari Mardapi I Gusti Putu Suryadarma