Importance of Objective and Subjective Measurement of Food Quality and their Inter-relationship

Abstract

Sensory properties of product are the most vital attributes, as they are most apparent to consumers. New era required new methods and tools to understand both the product and consumers. Objective measurements are more rapid, reliable and repeatable, but subjective also cannot be ignored. Subjective sensory analysis can be correlated with objective analysis. Different statistical tools and mathematical modelling is useful to correlate the instrument measurement with panel measurements. Subjective measurement can also be modulated by use of different psychophysical model and understanding of fundamental physical behaviour of food in mouth. Objective measurement is standardized by the subjective measurements, as only consumer perceive which is acceptable or not, and the acceptable value can be given as standard for objective measurements in routine testing. Further research to develop more inter relationship between these two is needed.

Süt Endüstri̇si̇ Yan Ürünleri̇ İle Üreti̇len Bi̇ber Turşusunun Bazi Kali̇te Parametreleri̇ni̇n Araştirilmasi

“…In the field of the food science, sensory analysis plays a major role in defining food quality. Because, sensory analysis can help identify imperative sensory characteristics driving acceptability and it can be useful to ascertain target consumers, product competitors and assess the new ideas (Singham et al, 2015;Yang and Lee, 2019). Sensory evaluation can determine the impact of scaling up pilot samples to large-scale manufacturing.…”

Construction of Test Instrument to Assess Foreign Student’s Competence of Indonesian Language through Objective Test

“…The advantages of objective test are: rapid, reliable and repeatable. However, to conduct an objective test, certain standard which requires subjective judgement and valuation is required (Singham, Birwal, & Yadav, 2015).…”

Pengembangan Produk “Beras Analog” Untuk Meningkatkan Penerimaan Pasar

“…Hal tersebut membuktikan bahwa mutu organoleptik sangat mempengaruhi penerimaan dan daya tarik beras bagi responden, sehingga menjadikan pertimbangan utama responden dalam melakukan pembelian beras. Menurut Singham et al (2015) sifat sensori dari produk merupakan atribut yang penting, karena atribut tersebut yang paling sering menjadi perhatian utama oleh konsumen dan karena menentukan dapat diterima atau tidaknya produk oleh konsumen.…”

“…Jika dilihat dari kelima atribut tersebut terdapat tiga atribut beras "analog" yang masuk ke dalam atribut penilaian mutu organoleptik yang meliputi rasa yang enak, aroma yang wangi, dan tekstur yang pulen. Menurut Singham et al (2015), atribut sensori merupakan atribut penting untuk pengembangan produk, karena berkaitan dengan penerimaan konsumen. Selain mutu organoleptik masih terdapat dua atribut yang juga memerlukan perbaikan yaitu harga yang ekonomis dan ketahanan produk setelah dimasak.…”