Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Amrulloh, Muhammad Bagus
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Profiling of Sensory Attributes the Fish Bonggolan from Gresik Using the RATA (Rate-All-That-Apply) Method Amrulloh, Muhammad Bagus; Winarti, Sri; Putra, Andre Yusuf Trisna
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
Co-Authors Putra, Andre Yusuf Trisna Sri Winarti