Results 11 to 20 of about 70,563 (172)

Sensory profile characterization of non-wheat flour biscuits using Rate-All That-Apply (RATA) and emotional sensory mapping (ESM) method

Future Foods
Biscuits are food product frequently made from wheat flour. Food producers aim to produce biscuits using non-wheat flour, such as tuber, fruit, or grain flour.
Jariyah, Achmad Wahyu Hidayat, Hadi Munarko   +2 more
doaj   +5 more sources

Sensory Profile on Robusta Coffee by Rate-All-That-Apply (RATA)

Coffee and Cocoa Research Journal, 2023
Coffee flavor strongly influences consumers preference. Geographical location is one factor influencing the flavor of Robusta coffee. Descriptive sensory using RATA was used to differentiate the sensory profiles of several Robusta coffees.
Maria Belgis, Thalita Zhafirah Arifin, Dayintaguna Prameswari, Iwan Taruna, Miftahul Choiron, Yuli Witono, Ardiyan Dwi Masahid   +6 more
doaj   +4 more sources

Evaluasi profil sensori produk sate Rembiga menggunakan metode flash profile dan rate-all-that-apply (RATA) [Sensory profile evaluation of Rembiga satay using flash profile and rate all that apply (RATA) method]

Jurnal Teknologi & Industri Hasil Pertanian
Rembiga satay is an indigenous processed beef product from West Nusa Tenggara. It undergoes marination with distinctive spices before grilling, contributing to its unique flavor profile. The product's specialty lies in its sensory attributes, distinctly
Lalu Danu Prima Arzani, Destiana Adinda Putri, Aziza Salsabilah, Mia Ulpiana   +3 more
doaj   +3 more sources

PROFILING ATRIBUT JAMU KUNYIT ASAM DAN JAMU SINOM DENGAN METODE RATA (Rate-All-that-Apply) PADA BEBERAPA KOTA di JAWA TIMUR (Profiling Attribute Of Jamu Kunyit Asam And Sinom By Rata (Rate-All-That-Apply) At Several Cities In East Java)

Jurnal Teknologi Pangan, 2017
ABSTRAKJamu merupakan salah satu obat tradisional di Indonesia yang diolah dengan cara pengolahan sederhana berdasarkan pengalaman turun-temurun. Profiling produk jamu merupakan salah satu pendekatan sensori yang dapat menjadi suatu upaya dalam perbaikan
Kiki Fibrianto, Mayrizky Dwihindarti
doaj   +4 more sources

Profil Sensori Sediaan Pemanis dengan Metode Rate-All-That-Apply (RATA)

Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 2020
Sweetener is food additive consisting of natural sweetener and artificial sweetener which give sweet sensation to food products. Table-top sweeteners are sought due to its advantages in comparison to sugar, which is giving off sweet sensation in food with no or low calorie.
Dede Robiatul Adawiyah, Olivia Mellyana Tjiptoputri, Lince Lince   +2 more
openaire   +3 more sources

Development of a Hierarchical Rate-All-That-Apply (HRATA) methodology for the aromatic characterisation of wine

OENO One, 2023
Wine aromatic characterisation is generally a complex task, even for well-trained assessors. To facilitate such characterisation, aroma terms are typically arranged in some sort of hierarchical structure, such as aroma wheels.
Léa Koenig, Ronan Symoneaux, Nathalie Pouzalgues, Véronique Cariou, Evelyne Vigneau, Cécile COULON-LEROY   +5 more
doaj   +2 more sources

Evaluasi tingkat keasinan relatif dan profil sensori garam rumput laut menggunakan metode magnitude estimation dan rate-all-that-apply (RATA)

Jurnal Pengolahan Hasil Perikanan Indonesia, 2023
Garam rumput laut berpotensi sebagai alternatif garam rendah natrium yang dapat dikonsumsi penderita hipertensi. Parameter sensori terutama tingkat keasinan dan profil sensori berbasis konsumen menjadi salah satu kriteria penting untuk pengembangan garam rumput laut ke depan. Penelitian ini bertujuan untuk menentukan tingkat keasinan relatif dan profil
Anggrei Viona Seulalae, Endang Prangdimurti, Dede Robiatul Adawiyah, Nurjanah Nurjanah   +3 more
openaire   +2 more sources

Exploring sensory profiling with rate-all-that-apply in comparison to check-all-that-apply with and without just-about-right in product development

Applied Food Research
Combining rapid sensory profiling methods Check-All-That-Apply (CATA) or Rate-All-That-Apply (RATA) with Just-About-Right (JAR) might provide insights on attribute presence and intensity, which can be useful during product development.
Vera van Stokkom, Safira Benguedda, Elise Pelgrim, Marieke Nijmeijer   +3 more
doaj   +2 more sources

Profil Sensori Pada Roti Tawar Dengan Penambahan Tepung Kulit Buah Naga Merah Dengan Menggunakan Metode Rate-All-That-Apply (RATA)

JURNAL AGROINDUSTRI HALAL, 2023
Kulit buah naga merah berwarna merah keunguan karena adanya pigmen antosianin yang dapat menghasilkan variasi sensori roti tawar. Penelitian ini bertujuan untuk mengetahui profil sensori roti tawar dengan penambahan tepung kulit buah naga menggunakan metode RATA (Rate-All-That-Apply).
Muhammad Rifqi Suryana, null Titi Rohmayanti, null Fariha Rizki Sania, null Utami Dwi Hapsari   +3 more
openaire   +3 more sources

Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice [PDF]

Foods
Preference mapping (PM), which integrates consumer and descriptive analysis (DA) data to identify attributes that drive consumer liking, is widely employed for product optimization. However, a limited group of trained panelists cannot fully represent the
Yoojin Jeong, Han Sub Kwak, Manyoel Lim, Young Jun Kim, Youngseung Lee   +4 more
doaj   +2 more sources