DOI : https://doi.org/10.29165/ajarcde.v10i1.905

Profiling of Sensory Attributes the Fish Bonggolan from Gresik Using the RATA (Rate-All-That-Apply) Method

Muhammad Bagus Amrulloh (1), Sri Winarti (2), Andre Yusuf Trisna Putra (3)
(1) Food Technology Study Program, Faculty of Engineering, Universitas Pembangunan Nasional "Veteran" Jawa Timur, Surabaya, Indonesia
(2) Food Technology Study Program, Faculty of Engineering, Universitas Pembangunan Nasional "Veteran" Jawa Timur, Surabaya, Indonesia
(3) Food Technology Study Program, Faculty of Engineering, Universitas Pembangunan Nasional "Veteran" Jawa Timur, Surabaya, Indonesia
Fulltext View | Download
How to cite (AJARCDE) :
Amrulloh, M. B., Winarti, S., & Putra, A. Y. T. (2026). Profiling of Sensory Attributes the Fish Bonggolan from Gresik Using the RATA (Rate-All-That-Apply) Method . AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 10(1), 148–154. https://doi.org/10.29165/ajarcde.v10i1.905
Citation Format :

Fish bonggolan is a traditional fish-based snack from Sidayu District, Gresik Regency, produced by local micro, small, and medium enterprises (MSMEs). Variations in raw material composition and processing methods among producers lead to differences in sensory characteristics and consumer acceptance. This study aimed to identify the sensory attribute profiles of fish bonggolan from six different MSMEs in Sidayu District using the Rate-All-That-Apply (RATA) method and to determine sensory attributes influencing consumer preferences. Sensory attributes were identified through a Focus Group Discussion (FGD) involving 10 semi-trained panellists, yielding 17 attributes grouped into aroma, colour, taste, and texture parameters. Sensory evaluation was conducted by untrained panelists using the RATA method combined with a hedonic test. The data were analyzed using the Kruskal–Wallis test followed by Dunn’s post hoc test, Principal Component Analysis (PCA), and preference mapping. The results showed significant differences (p < 0.05) in most sensory attributes among samples, except for leafy aroma and umami taste. PCA revealed distinct sensory profiles for each sample. Preference mapping indicated that sample P2 achieved the highest consumer liking score (80–100%), while sample P6 showed the lowest liking score (20–40%). These findings demonstrate that specific sensory attributes strongly influence consumer acceptance and may serve as a basis for product improvement and market standardization of fish bonggolan.


Contribution to Sustainable Development Goals (SDGs):
SDG 2: Zero Hunger
SDG 3: Good Health and Well-Being
SDG 8: Decent Work and Economic Growth
SDG 12 : Responsible Consumption and Production

[1] Nabillah, R. S., Ismawati, R., Handajani, S., & Astuti, N. (2021). Studi Kesukaan Panelis Terhadap Nasi Krawu Makanan Khas Gresik. Jurnal Tata Boga, 10(2), 373-379.Saputri, G. A. R., & Febriyanti, F. (2019). Penetapan Kadar Protein Udang Air Tawar dan Udang Air Laut dengan Metode Kjedahl. Jurnal Farmasi Malahayati, 2(2), 137-144.

[2] Pharwati, S., & Sasmita, I. R. A. (2023). Pengaruh Penambahan Daging Ikan Kembung (Rastrelliger kanagurta) terhadap Karakteristik Sifat Fisik dan Sensori Bonggolan. In NaCIA (National Conference on Innovative Agriculture) (pp. 12-21).

[3] Amaliyah, N. A., Rosida, R., & Priyanto, A. D. (2024). Physicochemical and Organoleptic Properties of Milkfish Bonggolan (Study Proportion of Fish Meat: Sago Flour and Addition of Sodium tripolyposphate). Journal of Tropical Agricultural Engineering and Biosystems-Jurnal Keteknikan Pertanian Tropis dan Biosistem, 12(2), 94-104.

[4] Adawiyah, I. D. R., Dase Hunaefi, S. T. P., St, M. F., & Nurtama, I. B. (2024). Evaluasi Sensori Produk Pangan. Bumi Aksara.

[5] Syari, R. M., Sarofa, U., & Pratiwi, Y. S. (2025). Analisis Profil Atribut Sensori Bandeng Asap Produksi UMKM Kabupaten Sidoarjo dengan Metode RATA (Rate-All-That-Apply). BUANA SAINS, 25(1), 1-10.

[6] Adawiyah, I. D. R., Dase Hunaefi, S. T. P., St, M. F., & Nurtama, I. B. (2024). Evaluasi Sensori Produk Pangan. Bumi Aksara.

[7] Atikoh, I. (2025). Kajian Etnolinguistik Pada Kuliner Khas Kabupaten Gresik Sebagai Representasi Identitas Budaya Lokal.

[8] David, W., & David, F. (2020). Analisis Sensori Lanjut Untuk Industri Pangan dengan R: Preference mapping dan survival analysis.

[9] Agustina, R., Hartuti, S., & Rubawan, P. I. (2023). Penilaian sensori pliek-u yang difermentasikan secara alami. Jurnal Ilmiah Mahasiswa Pertanian, 8(2), 385-391.

[10] Winarti, S., & Adawiyah, I. (2024). Pengaruh Penambahan Prebiotik Inulin Terhadap Profil Sensoris Kaldu Bubuk Rasa Sapi “HALAWA”. Jurnal Teknologi Pangan, 18(2).

[11] Mahdi, S., Astawan, M., Wulandari, N., & Muhandri, T. (2023). Sensory profiling of Tempe functional drink powder using rate-all-that-apply method. Food Res, 7, 19-26.

[12] Nurlaela, R. S., Pertiwi, S. R. R., & Maulidi, M. R. (2025). Profil Sensori Marshmallow dengan Penambahan Sari Buah Kecombrang (Etlingera elatior) Menggunakan Metode RATA. Jurnal Ilmiah Pangan Halal, 7(1), 117-127.

[13] Mouritsen, O. G., Duelandb, L., Calleja, G., and Frøst, M. B. (2017) ‘Flavour of fermented fish, insect, game, and pea sauces: Garum revisited’, International Journal of Gastronomy and Food Science, 9, pp. 16?28

[14] Noviana, A., Palupi, E., Giriwono, P. E., & Rimbawan, R. (2024). Decreasing fishy odour from catfish (Clarias sp.) flour as a food ingredient by using various soaking solutions. Food Res., 8(1), 349-358.

[15] Liu, L., Zhao, Y., Zeng, M., & Xu, X. (2024). Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway. Food Research International, 178, 113914.

[16] G?uchowski, A., Czarniecka-Skubina, E., Wasiak-Zys, G., & Nowak, D. 2019. Effect of various cooking methods on technological and sensory quality of Atlantic Salmon (Salmo salar). Foods, 8(8), 323.

[17] Nasir, A., Dasir, D., & Patimah, S. (2021). Nlai Sensoris Aroma dan Rasa Pempek Dari Jenis Olahan Daging Ikan Patin (Pangasius pangasius) dan Perbandingan Tepung Tapoka. Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan, 8(1), 1-11.

[18] Verma, A. C. (2015). Chemical Composition and Applications of the Banana Tree. Naveen Shadh Sansar (An nternatonal Refereed/Peer Revew Multdsciplinary Research Journal), 45(4), 1390-1393.

[19] Shabrina, Z.U dan Susanto, W.H. 2017. Pengaruh suhu dan lama pengeringan dengan metode cabinet dryer terhadap karakteristik manisan kering apel varietas anna (Malus domestica Borkh). Jurnal Pangan dan Argoindustri, 9(4), 57-63.

[20] Fadhallah, E. G., Nurainy, F., & Suroso, E. (2021). Karakteristik sensori, kimia dan fisik pempek dari ikan tenggiri dan ikan kiter pada berbagai formulasi. Jurnal Penelitian Pertanian Terapan, 21(1), 16-23.

[21] Zaidana, N., Bahar, A., Suwardiah, D. K., & Astuti, N. (2022). Pengaruh Penambahan Tepung Terigu dan Puree Wortel (Daucus carota L.) terhadap Sifat Organoleptik Hidangan Pempek Lenjer. Jurnal Tata Boga, 11(3), 82-93.

[22] Puspita, D., Sihombing, M., Juniarto, N., & Wacana, S. (2019). Kandungan Klorofil Pada Sajian Krim Sup dari Caulerpa racemosa. In Prosiding Seminar Nasional Kesehatan “Transformasi Bidang Kesehatan di Era Industri 4.0 (pp. 48-56).

[23] Wang, W., Zhou, X., & Liu, Y. (2020). Characterization and evaluation of umami taste: A review. TrAC Trends in Analytical Chemistry, 127, 115876.

[24] Amal, B. I., Hermanianto, J., & Hunaefi, D. (2023). Optimization of pempek formula with the addition of soy protein isolate paste based on consumer preference.

[25] Widiantara T., Hervelly., dan ‘Afiah D., N. (2018). Pengaruh Perbandingan Gula Merah Dengan Sukrosa dan Perbandingan Tepung Jagung, Ubi Jalar Dengan Kacang Hijau Terhadap Karakteristik Jenang. Pasundan Food Technology Journal, Volume 5, No.1

[26] Scott, G., & Awika, J. M. (2023). Effect of protein–starch interactions on starch retrogradation and implications for food product quality. Comprehensive Reviews in Food Science and Food Safety, 22(3), 2081-2111.

[27] Trisnawati, M. R., Wijayanti, I., & Riyadi, P. H. (2024). Characteristics of Nile Tilapia (Oreochromis niloticus) Fish balls with The Addition of Asian Sea Bass (Lates calcarifer) Bones Bio-calcium.

[28] Aminullah, A., Marwiyah, S. W., & Kusumaningrum, I. (2021). Application of Catfish Flour on Texture and Hedonic Profiles of Pempek Lenjer. Agrointek: Jurnal Teknologi Industri Pertanian, 15(2), 441-451.

[29] Fitriyah, R. S. N. (2025). Aplikasi Metode Check-All-That-Apply (CATA) Pada Pengujian Profil Sensori Underrecognized Product Minuman Cokelat Bubuk. Jurnal Sains dan Teknologi Pangan, 10(2).

[30] Cahyani, A. G., Bahar, A., Sulandari, L., & Pangesthi, L. (2025). Pengaruh Jumlah Daging Ikan Kuniran (Upeneus Sulphureus) dan Puree Edamame (Glycine max L. Merril) Terhadap Sifat Organoleptik Kerupuk. RIGGS: Journal of Artificial Intelligence and Digital Business, 4(2), 6687-6697.

[31] Kurihara, K. (2015). Umami the fifth basic taste: history of studies on receptor mechanisms and role as a food flavor. BioMed research international, 2015(1), 189402.

[32] Hustiany, R. (2016). Reaksi maillard pembentuk citarasa dan warna pada produk pangan.

[33] Riswanda, Y. D., Sutiadiningsih, A., Bahar, A., & Romadhoni, I. F. (2024). Inovasi Pembuatan Pempek Lenjer Ikan Bandeng (Chanos chanos), dan Puree Kacang Tunggak dengan Penambahan Jamur Tiram. Edukasi Elita: Jurnal Inovasi Pendidikan, 1(4).

[34] Afrianto, R., Restuhadi, F., & Zalfiatri, Y. (2017). Analisis pemetaan kesukaan konsumen pada produk bolu kemojo di kalangan mahasiswa Fakultas Pertanian Universitas Riau (Doctoral dissertation, Riau University).

Downloads

Download data is not yet available.