Rate-all-that-apply rata - Open Access .click

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Consumer sensory evaluation of flavour enhancers derived from snail protein hydrolysate using the Rate-All-That-Applies method

Czech Journal of Food Sciences
Snails, which are high in protein, have the potential to be developed as a flavour enhancer through the hydrolysis process. However, consumer acceptance of the flavour enhancer needs to be fully evaluated.
Dedin Finatsiyatull Rosida, Dina Mustika Rini, Dwi Ernawati +2 more
doaj +1 more source

Evaluasi Profil Sensori Permen Chocolate Fudge dengan Penggunaan Susu Nabati Metode RATA (Rate-All-That-Apply)

Jurnal Ilmiah Pangan Halal
Plant-based chocolate fudge has become a popular food innovation, especially among consumers with lactose intolerance and those following vegetarian or vegan diets. Plant-based milks such as almond, soy, and oat not only serve as alternatives to dairy milk but are also known for their health benefits, including unsaturated fats and bioactive compounds ...
Pramadita Amila Shaliha, Sri Rejeki Retna Pertiwi, Aji Jumiono +2 more
openaire +1 more source

Assessing tomato genetic improvement through physicochemical characterization and rapid sensory analysis as an alternative to traditional descriptive methods

Discover Food
Recently, rapid methods have emerged as promising tools for assessing fresh crops. This research aimed to compare two sensory methods for the evaluation of the Acorazado tomato hybrid resistant to Tomato yellow leaf curl virus (TYLCV) cultivated under ...
Natalia Barboza +6 more
doaj +1 more source

Pengaruh Suhu Penyajian Terhadap Profiling Atribut Sensori Sirup Kawista Khas Rembang Dengan Metode Rata (Rate-All-That-Apply) [PDF]

, 2017
Kawista atau Limonia acidissima merupakan tanaman yang berasal dari India. Buah kawista ini memiliki kulit yang sangat keras, berbentuk bulat, warnanya putih sedikit kehijauan.
Dwianita, Silvi
core

Review of Gaelic medium early education and childcare

, 2010
The National Plan for Gaelic 2007-2012 contains ambitious targets for the expansion of Gaelic medium (GM) primary school education, aiming for 4000 children enrolled in P1 by 2021. GM early years education and childcare plays a crucial role in attracting
McPake, Joanna +4 more
core

Profiling Atribut Sensori Nasi Tempong Oleh Masyarakat Banyuwangi Menggunakan Metode RATA (Rate All That Apply) di Kabupaten Banyuwangi. [PDF]

, 2016
Tingginya jumlah wisatawan yang berkunjung ke kabupaten Banyuwangi memberikan peluang untuk peningkatan wisata kuliner di kabupaten Banyuwangi. Wisata kuliner merupakan salah satu daya tarik bagi wisatawan mancanegara maupun domestik.
Nugraha, Febrianta Vira
core

PROFILING SENSORY PADA PRODUK COKELAT PT. KAKAO BHINNEKA SEJAHTERA (MOODCO FINE CHOCOLATE) DENGAN METODE RATE-ALL-THAT-APPLY (RATA)

Food Technology and Halal Science Journal
Chocolate is a processed food product based on cocoa beans which is processed using a machine. Differences in processing raw materials can produce different sensory characteristics that can affect consumer preferences. In this study, sensory descriptive analysis was carried out using the Rate-All-That-Apply (RATA) method to determine sensory profiles ...
Athira Qonnitasya, Damat Damat, Vritta Amroini Wahyudi +2 more
openaire +1 more source

Sensory Profiling of Mocaf (Modified Cassava Flour) Cookies with Substitution of Gomphrena globosa L. Powder Using the RATA (Rate-All-That-Apply) Method

AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Gomphrena globosa L. flowers are edible flowers containing betacyanin and bioactive compounds that can contribute to the sensory attributes of food products, such as purple color and floral aroma. This study aimed to describe the sensory profile of mocaf-based cookies with Gomphrena globosa L.
Erika Deva Widyanti +2 more
openaire +1 more source

Pengaruh Visual Warna Dan Ukuran Gelas Terhadap Persepsi Multisensoris Kopi Robusta Dampit Menggunakan Metode Rata (Rate-All-That-Apply) [PDF]

, 2017
Kopi robusta merupakan 80% jenis kopi yang di ekspor dari Indonesia. Kabupaten Dampit adalah salah satu daerah yang dikenal sebagai salah satu penghasil kopi robusta di Jawa Timur.
Hardiyanti, Kamila Naily
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Identification and Reduction of Bitter Taste Determinant Compounds in Chocolate Spread Formulated with Candlenut

Caraka Tani: Journal of Sustainable Agriculture
Candlenuts can be used as a substitute in producing chocolate spread due to their high-fat content. However, the limitation of using candlenut in the spread formulation is the existence of a bitter taste.
Zenita Mulya Astuti +3 more
doaj +1 more source

rate-all-that-apply
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sensory evaluation

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