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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Teknologi Pangan Jurnal Ilmiah Pangabdhi Jurnal Sains dan Teknologi Pangan Indonesian Journal of Agricultural Research Food Science and Technology Journal (Foodscitech) BUANA SAINS Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Journal of Functional Food and Nutraceutical PLAKAT : Jurnal Pelayanan Kepada Masyarakat Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences International Journal of Advance Tropical Food (IJATF) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Teknologi Pangan Journal of Science and Social Development
Ulya Sarofa
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Journal : BUANA SAINS

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ANALISIS PROFIL ATRIBUT SENSORI BANDENG ASAP PRODUKSI UMKM KABUPATEN SIDOARJO DENGAN METODE RATA (RATE-ALL-THAT-APPLY) Syari, Ririef Mutiara; Sarofa, Ulya; Pratiwi, Yunita Satya
BUANA SAINS Vol 25, No 1 (2025)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v25i1.7327

Abstract

Smoked milkfish is a processed fish, a signature item of Sidoarjo Regency. Smoked milkfish has different criteria depending on the production process. Sensory attributes are among the most important consumer preferences. This study aimed to examine the sensory attributes of smoked milkfish and determine the dominant sensory attributes that influence consumer preferences. The Rate-All-That Apply (RATA) method was used to determine the tested food products. Five samples of smoked milkfish were tested with 70 respondents residing in Surabaya and Sidoarjo. There are 13 significantly different sensory attributes, including aroma (smoky, sweet), taste (savory, sour, sweet, salty, spicy), color (brown, golden yellow, reddish), and texture (dry, fibrous, wet). The distinguishing parameters of the five samples are their unique characteristics. The results of Principal Component Analysis (PCA) showed that samples 134 and 534 had dominant attributes of sweet taste, salty taste, spicy taste, brown color, sweet aroma, and smokiness. Sample 315 had a fibrous texture and sour taste. Sample 231 had a dominant wet texture and yellow color. Sample 405 had a dominant dry texture, savory taste, and reddish color. The preference mapping showed that the most preferred sample was 134.
Co-Authors -, Rosida .,, Latifah .,, Rosida .,, Sudaryati A, Syamsul Alfiyatus Sholichah Andre Yusuf Trisna Putra Andriani, Revina Catharina anggreini, riski ayu Ardini, Diza Lailuna Bahrul Ulum Bintang Safir Kelana, Mahatma Cholifah, Milenia Fitria Dadik Raharjo Dedin F Rosida Desimerina, Ranita Dewi Wulandari, Lina Putri Dharmanto, Ernando Setyo Didiek Tranggono DS, Ria Endang Yektiningsih, Endang Enny Karti Basuki Fauzi, Arini Rista Hadi Munarko Handoyo, Ahmad Maulana Fikri Hanum, Eva amelia Reza Hardiani, Esti Harnanda, Melinda Indah Herdianto, Ferly Wirawan Irmawati Irmawati Ismuning Dinar Rahmani, Ismuning Jariyah Jariyah Jariyah Jariyah Kurnianto, M. Alfid Kurnianto, Muhammad Alfid Mardiyah STP Mazidatu Zulfa, Nanda Moh Faizal Nuraini, Farida Prasetyo, Mohammad Rafi Pratama, Raka Adi Prihandayaningsingsih, Nur Cahyani Raharja, Wildan Taufik Rahma, Sania Khoiri Ratna Yulistiani Ratna Yulistyani Ratna, Rawiri Yunia rekapangan, Latifah Rhomadloni, Muchamad Rifky Andri Pratama Rompis, Patricia Febriani Rosano Darmawan, Stefanus Rosida Rosida Rosida Rudi Nurismanto Safa Asy’ari, Aidha Salsabila, Aurellia Sanjaya, Yushinta Arsitina Sopadeo, Peter Adeye Sri Djajati Sri Winarti Sudaryati Sudaryati Suyuti, Ahmad Syari, Ririef Mutiara Tri Mulyani Tri Redyta Febryanti Unut, Gita Urania, Samii’unida’ Llona Wardhani, Raden Roro Regita Prasetyo Widianti, Erika Yudda Arief Wibowo Yunita Satya Pratiwi Yushinta Aristina Sanjaya Zainal Abidin Achmad Zakaria, Khoirunnisa Zhalila Zhorif, Muhammad Naufal