Comparison of Gayo Arabica coffee taste sensory scoring system between Eckenrode and Fuzzy-Eckenrode methods

Abstract

Comparison of a decision appraisal system with a multi-criteria approach is currently highly developed, one of which is the Eckenrode and Fuzzy-Eckenrode methods. A method with the addition of valuation logic such as fuzzy is one alternative in making decisions. The purpose of this study is to compare the sensory scoring system of Gayo Arabica coffee taste using the Eckenrode and Fuzzy-Eckenrode methods. The material needed in this study was Gayo Arabica coffee obtained from farmers in Bener Meriah, Aceh Province of Indonesia and specially ordered with the best handling in the form of green beans at a moisture content of 12%. Coffee was roasted at a medium level and brewed using a Delonghi 35.11 semi-automatic machine made in China. Sensory assessment of the taste of Gayo Arabica coffee included Fragrance, Flavor, Acidity, Body, After-taste, Balance, and Sweetness with 15 panelists. The results showed that the Eckenrode and Fuzzy-Eckenroe methods differed slightly from the weighting calculation results for each criterion chosen by the respondents. However, the accuracy of the Fuzzy-Eckenrode method had a better weight value than the usual Eckenrode method in the sensory assessment of the taste of Gayo Arabica coffee. Sequentially the highest degrees of importance according to sensory assessments of Gayo Arabica coffee taste are Flavor, Sweetness, Balance, Fragrance, Acidity, After-taste and Body. Based on the analysis of the sensory assessment criteria of Gayo Arabica coffee taste, it showed that the Flavor criterion is the most important criteria compared to other criteria.

Sensory Assessment of Gayo arabica coffee taste based on various varieties and manual brewing devices

“…These taste characteristics are related to coffee compounds during the extraction that forms a taste buds' taste when swallowed. Factors that create taste characteristics are very diverse; one is roasting level, source of coffee bean, variety, and so on Nurba, 2019). While several recent studies have illustrated that serving temperature does impact sensory attribute intensities of brewed coffee, brewed coffee samples were served at specific serving temperatures for sensory evaluation can also affect the taste of coffee (Chapko et al, 2018).…”

“…The overall assessment consistency from the five taste criteria is ≤0.1, which means that the data is consistent and acceptable. Based on the analysis of the sensory assessment criteria of Gayo Arabica coffee taste, it showed that the Flavor criterion is the most important criteria compared to other criteria Nurba, 2019).…”

“…Coffee sweetness has meant that it will raise a pleasant sweet taste and favor panelists. In this context, the opposites of sweetness are sour, astringent, or unripe (Coffeeland Indonesia, 2018); moreover, the sweet taste gives its sensation from the natural flavor produced Nurba, 2019).…”

“…Usually, the thicker the body, the better it is. According to Fadhil and Nurba (2019), analysis of Gayo Arabica coffee taste's sensory assessment criteria showed that the body criterion is not the most important criteria. According to Leroy et al (2006), taste can be measured by senses and may be influenced by physical and chemical properties, agronomy, and technological factors.…”

The commercial potential of forest trees as medicinal and health ingredients

“…This list was supported by information on the use and content of phytochemicals and nutrients based on the results of the survey literature. Meanwhile, the results of the questionnaire have been processed using the Eckenrode method (Fadhil and Nurba 2019) and tabulated in Table 1 to obtain a ranking of species recommended for cultivation. To calculate the commercial prospects and the need for the number of individual trees from the selected medicinal plants, it was analyzed using the potential for bioprospection of their chemical content.…”