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All Journal Jurnal Teknologi Dan Industri Pangan Buletin Peternakan The Journal of Experimental Life Sciences (JELS) agriTECH Indonesian Food and Nutrition Progress Indonesian Food Science and TechnologyJournal Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Fibri, Dwi Larasatie Nur
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Neuroscience Veterinary Other

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Sensory Mapping Using Flash Profile and Check-All-That-Apply Methods to Evaluate Flavor of White Basic Seasoning in Different Cooking Methods Rully, Rizal Dziki; Fibri, Dwi Larasatie Nur; Supriyadi, Supriyadi
agriTECH Vol 46, No 2 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.116074

Abstract

White basic seasoning (bumbu dasar putih) is an important component of traditional Indonesian cuisine that contributes significantly to the flavor of many dishes. Therefore, this study aimed to characterize the sensory profile of white basic seasoning prepared with four cooking methods, including boiling, steaming, frying, and roasting, using two rapid sensory methods known as Flash Profile (FP) and Check-All-That-Apply (CATA). A total of 40 untrained panelists evaluated the samples of seasoned tempeh as model matrix, and 17 sensory attributes were generated through a Focus Group Discussion (FGD). FP data were analyzed using Generalized Procrustes Analysis (GPA), while CATA data were analyzed with Cochran’s Q test followed by Correspondence Analysis (CA). The results showed that cooking methods significantly influenced the intensity and diversity of flavor attributes. Sensory mapping from FP indicated that the first two dimensions explained 41.97% of the total variance, distinguishing samples based on attributes such as sour, smoky, bitter, sweet, mild, and bland. Samples processed by roasting and frying were associated with intense attributes including roasted, smoky, nutty, and bitter, while boiling and steaming methods produced fresher and milder attributes. Similarly, CA of the CATA data clarified a large proportion of sensory variation (F1 = 56.03%; F2 = 15.39%), where boiled samples were associated with sweet, earthy, and mild attributes. Roasted samples were connected to pungent, roasted, bitter, and astringent attributes. In conclusion, FP effectively identified differentiating attributes among samples, and CATA captured panelists’ perceptions of dominant flavor attributes.
Co-Authors Agnes Murdiati Aini, Novia Nur Ayouaz, Siham Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Endang Sutriswati Rahayu Godras Jati Manuhara Hidayah, Allaika Nur Madani, Khodir Muhlisin Muhlisin Nugraha, Widitya Tri Nurliyani Nurliyani Puspitasari, Aprilia Bertha Putri, Rhaesfaty Galih Putro, Andika Wicaksono Rahayu, Endang Rini Yanti, Rini Rully, Rizal Dziki Saputra, Wahyu Dwi Sunarti Supriyadi Supriyadi Tanuwijaya, Shania Angeline Tridjoko Wisnu Murti Tyas Utami Wattilete, Jeirel Wijatniko, Bambang Dwi Yudi Pranoto Yuny Erwanto Yustina Yuni Surandiyah Yustinus Marsono