Affiliation
a Universitas Syiah Kuala, Banda Aceh, Indonesia
Copyright ©Fadhil et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Received 26 May, 2019 |
Accepted in revised form 17 June, 2019 |
Published 21 October, 2019
Abstract
The paper introduces a multi-criteria assessment system that can be used for sensory analysis by fuzzy-Eckenrode and fuzzy-TOPSIS methods. Respondents evaluated the sensory characteristics of Cucumis melo (L.), which included aroma, colour, taste, texture, and overall acceptance, after six days of storage. The product was stored under three different temperature conditions: 10°C (B1), 14°C (B2), and room temperature (27–30°C) (B3). The product was also stored at three types of packaging: unpackaged stem (A1), packaged fruit with one layer of banana stem (A2), and packaged fruit with two layers of banana stem (A3). The best result was demonstrated by the Cucumis melo that was stored at 14°C and packaged in a two-layered banana stem (A3B2). Both fuzzy-Eckenrode and fuzzy-TOPSIS method provided an easy, fast, and unambiguous calculation of multi-criteria sensory assessment.
Keywords
Banana stem,
hedonic scale,
Cucumis melo (L.),
sensory assessment,
TOPSIS,
Eckenrode
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How to quote?
Fadhil R, Agustina R. A multi-criteria sensory assessment of Cucumis melo (L.) using fuzzy-Eckenrode and fuzzy-TOPSIS methods. Foods and Raw Materials. 2019;7(2):339–347. DOI: http://doi.org/10.21603/2308-4057-2019-2-339-347