Characteristics of “Rembiga” Satay Profile Using Check-All-That-Apply and Ideal Profile Method
DOI:
https://doi.org/10.29303/profood.v11i1.470Keywords:
Check-All-That-Apply, Ideal Profile Method, Rembiga Satay, SensoryAbstract
“Rembiga” Satay was a traditional culinary product from Lombok Island and was among the most favored dishes by tourists. As a regional specialty, “Rembiga” Satay did not have a specific standard, making the evaluation of its characteristics highly dependent on its sensory attributes. This study aimed to analyze the sensory profile of “Rembiga” Satay and to identify its ideal sensory characteristics. The methods used in this research were Check-All-That-Apply (CATA) and the Ideal Profile Method, applied to four “Rembiga” Satay products. Based on the results, the ideal sensory profile of “Rembiga” Satay included grilled meat flavor, chili spiciness, smoky aroma, and tender texture. The level of panelists' preference was strongly influenced by the meat flavor, grilled meat taste, and tender texture, while a tough texture was an attribute that reduced the product’s overall likability. Tender texture and grilled meat taste were categorized as must-have attributes, grilled meat flavor as a nice-to-have attribute, and tough texture as a must-not-have attribute.
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