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Parametric and non-parametric approach for sensory RATA (Rate-AllThat-Apply) method of ledre profile attributes To cite this article: S Hastuti et al 2018 IOP Conf. Ser.: Earth Environ. Sci. 131 012015
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International Conference on Green Agro-industry and Bioeconomy IOP Conf. Series: Earth and Environmental Science1234567890 131 (2018) 012015
IOP Publishing doi:10.1088/1755-1315/131/1/012015
Parametric and non-parametric approach for sensory RATA (Rate-All-That-Apply) method of ledre profile attributes S Hastuti1,2, Harijono2, E S Murtini2 and K Fibrianto2 1
Faculty of Agriculture, Universitas Trunojoyo, Madura, Indonesia Department of Agricultural Product Technology, Faculty of Technology, Universitas Brawijaya, Malang, Indonesia
2
Agricultural
E-mail:
[email protected] Abstract. This current study is aimed to investigate the use of parametric and non-parametric approach for sensory RATA (Rate-All-That-Apply) method. Ledre as Bojonegoro unique local food product was used as point of interest, in which 319 panelists were involved in the study. The result showed that ledre is characterized as easy-crushed texture, sticky in mouth, stingy sensation and easy to swallow. It has also strong banana flavour with brown in colour. Compared to eggroll and semprong, ledre has more variances in terms of taste as well the roll length. As RATA questionnaire is designed to collect categorical data, non-parametric approach is the common statistical procedure. However, similar results were also obtained as parametric approach, regardless the fact of non-normal distributed data. Thus, it suggests that parametric approach can be applicable for consumer study with large number of respondents, even though it may not satisfy the assumption of ANOVA (Analysis of Variances).
1. Introduction Ledre is traditional food from Bojonegoro, East Java, Indonesia. Ledre made from batter mixture of rice flour, tapioca, sugar, coconut milk and banana. The other similar products with ledre is semprong and eggroll. Compared with semprong and eggroll, ledre has unique sensory. However, little is known about characteristic sensory of ledre. To address this paucity of information, this paper seeks to investigate the attributes sensory of ledre using the RATA method. Profile attributes sensory of ledre can analyzed with RATA (rate-all-that-apply). RATA has the potential to improve sample description and discrimination [1]. sensory product descriptions generated by consumers has triggered methodological in relation to sensory product characterization [2]. RATA allows panelist to rate the intensity of selected attributes with 3 intensities (low, medium ang high) [3]. Non-parametric approach has some advantages, which can be used on small data and is free distribution [4]. Parametric approach must satisfy several assumptions such as normality, homogen, linear etc. [5]. Non-parametric can applied when certain assumptions cannot be made about the population. The Friedman test is a useful method of analysis for non-parametric data, especially in human competence research. In Friedman test, the answers of one respondent are ranked. Then all rankings of one competence are summed to gain group results [6]. Parametric (ANOVA), one other hands, incorporated means and variances to determine the test statistic. ANOVA is the most commonly technique for comparing means and it is important research reports.
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International Conference on Green Agro-industry and Bioeconomy IOP Conf. Series: Earth and Environmental Science1234567890 131 (2018) 012015
IOP Publishing doi:10.1088/1755-1315/131/1/012015
For small data (n
