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

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Profiling of Sensory Attributes the Fish Bonggolan from Gresik Using the RATA (Rate-All-That-Apply) Method Muhammad Bagus Amrulloh; Sri Winarti; Andre Yusuf Trisna Putra
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (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.v10i1.905

Abstract

Fish bonggolan is a traditional fish-based snack from Sidayu District, Gresik Regency, produced by local micro, small, and medium enterprises (MSMEs). Variations in raw material composition and processing methods among producers lead to differences in sensory characteristics and consumer acceptance. This study aimed to identify the sensory attribute profiles of fish bonggolan from six different MSMEs in Sidayu District using the Rate-All-That-Apply (RATA) method and to determine sensory attributes influencing consumer preferences. Sensory attributes were identified through a Focus Group Discussion (FGD) involving 10 semi-trained panellists, yielding 17 attributes grouped into aroma, colour, taste, and texture parameters. Sensory evaluation was conducted by untrained panelists using the RATA method combined with a hedonic test. The data were analyzed using the Kruskal–Wallis test followed by Dunn’s post hoc test, Principal Component Analysis (PCA), and preference mapping. The results showed significant differences (p < 0.05) in most sensory attributes among samples, except for leafy aroma and umami taste. PCA revealed distinct sensory profiles for each sample. Preference mapping indicated that sample P2 achieved the highest consumer liking score (80–100%), while sample P6 showed the lowest liking score (20–40%). These findings demonstrate that specific sensory attributes strongly influence consumer acceptance and may serve as a basis for product improvement and market standardization of fish bonggolan. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 8: Decent Work and Economic GrowthSDG 12 : Responsible Consumption and Production
Profiling of Sensory Attributes Shrimp Crackers from East Java Using The Rate-All-That-Apply Method Ahmad Wahfi Nuris Eko Prasojo; Sri Winarti
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (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.v10i1.907

Abstract

Shrimp crackers are a traditional food that is quite popular among the public. The ingredients used in making shrimp crackers include tapioca flour, shrimp, eggs, sugar, salt, and garlic. The composition and proportion of the raw materials used in shrimp crackers can affect the sensory profile characteristics of the resulting shrimp crackers. This study aims to determine the sensory profile of shrimp crackers and consumer preferences for shrimp crackers from five producers with varying proportions of shrimp and tapioca flour. The sensory profile of shrimp crackers was determined using the Rate-All-That-Apply (RATA) method, which produced 12 sensory attributes, namely seafood aroma, fatty aroma, white color, golden brown color, crunchy texture, dense texture, shrimp flavor, savory flavor, salty flavor, sweet flavor, gritty mouthfeel, and throat irritation mouthfeel. The best sample, based on consumer preference, was sample 964DM, with dominant sensory attributes including seafood aroma, shrimp flavour, savoury flavour, sweet flavour, salty flavour, and dense texture. In sample 964DM, the percentage of shrimp used was the highest among the other samples, at 25%. The panellists' preference results show that sample 964DM is preferred by 80-100% of the panellists. Contribution to Sustainable Development Goals (SDGs):SDG 2 : Zero HungerSDG 9 : Industry, Innovation, and InfrastructureSDG 12 : Responsible Consumption and Production
Co-Authors Ahmad Wahfi Nuris Eko Prasojo Andre Yusuf Trisna Putra Muhammad Bagus Amrulloh