Pratiwi, Galuh Edining (2025) Profiling Sensoris Wingko Babat Khas Lamongan Dengan Metode Rate-All-That-Apply (RATA). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Wingko Babat is a traditional delicacy from Babat District, Lamongan Regency, known for its sweet taste, chewy texture, and distinctive aroma derived from the combination of coconut, glutinous rice flour, and sugar. Although the main ingredients are similar, variations in formulation and production techniques among producers result in differences in sensory characteristics. This study aims to describe the sensory attribute profile of Wingko Babat from six different producers and to analyze the key attributes influencing consumer preferences using the Rate-All-That-Apply (RATA) method. The research began with a Focus Group Discussion (FGD) involving 10 selected panelists to identify sensory attributes, followed by sensory evaluation using the RATA method and a hedonic test. Data were analyzed using the Kruskal–Wallis test at a 5% significance level, Principal Component Analysis (PCA), and preference mapping. The FGD identified 25 sensory attributes. Results of the Kruskal–Wallis test indicated that sensory attributes were generally perceived, with significant differences across attributes. PCA results showed that samples WB1 and WB3 were characterized by sweet taste, savory taste, coconut flavor, sweet aroma, and coconut aroma. Preference mapping revealed that WB1 and WB3 achieved the highest consumer preference scores, reaching 80–100%, driven by their savory taste, sweet taste, sweet aftertaste, and sweet aroma. Keywords: Wingko Babat, sensory attributes, Rate-All-That-Apply, consumer preference
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Galuh Edining Pratiwi | ||||||||
| Date Deposited: | 16 Sep 2025 01:03 | ||||||||
| Last Modified: | 25 Sep 2025 02:59 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/43616 |
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