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All Journal Jurnal Teknologi Dan Industri Pangan
Smetanska, Iryna
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Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Sensory Profiling of Commercial Sweet Crackers Using Check-All-That-Apply and Just-About Right Methods Hunaefi, Dase; Putri, Danica; Indrasti, Dias; Fuhrmann, Philipp; Smetanska, Iryna
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.1.121

Abstract

This study employed a dual-sensory technique to assess six commercially available sweet cracker products. The just-about-right (JAR) method was used to measure ideal intensity, while the check-all-that-apply (CATA) method was employed to determine attribute presence. A focus group discussion generated a lexicon of eighteen descriptors, from which six essential attributes, coarseness, roughness, creaminess, milkiness, sweet aftertaste, and grittiness, were selected for the JAR evaluation. In a randomized home-use test (HUT), thirty-three Indonesian panelists evaluated these attributes. JAR data were analyzed for deviation percentages and penalty effects on overall liking, while CATA responses were subjected to Cochran’s Q test with Bonferroni-adjusted McNemar comparisons. The findings indicate that adjusting attribute intensities to align with panelists’ ideals significantly improves acceptability, particularly for sample 363. Recommen-dations are provided for improving the formulation.
Co-Authors Dias Indrasti Fuhrmann, Philipp Hunaefi, Dase Putri, Danica