Developing assessment instruments for the sensory acceptability of food products

Authors

  • Sugiyono Sugiyono Department of Culinary and Fashion Education, Faculty of Engineering, Universitas Negeri Yogyakarta, Indonesia
  • Djemari Mardapi Faculty of Engineering, Universitas Negeri Yogyakarta, Indonesia http://orcid.org/0000-0002-2656-3544
  • I Gusti Putu Suryadarma Faculty of Mathematics and Natural Sciences, Universitas Negeri Yogyakarta, Indonesia

DOI:

https://doi.org/10.21831/reid.v3i1.13940

Keywords:

physiological instrument, psychological instrument, sensory instrument

Abstract

The study investigated the constructs and characteristics of physiological, psychological, and sensory instruments. The data were collected by means of a questionnaire, physiological instrument, psychological instrument, and sensory instrument. The expert judgment conclusions were calculated by means of Aiken formula; the instrument construct validity was analyzed with confirmatory factor analysis by the goodness-of-fit test at the significance level of 0.05; the reliability estimate by generalizability with a G-study coefficient ≥ 0.7 and an ICC coefficient ≥ 0.7; and the instrument characteristics were analyzed by D-study. The results of the study are as follows: (1) the physiological instrument consisted of nine constructs: four constructs of psychological instrument and  five constructs of sensory instrument; (2) three instruments had good face validity, content validity and construct validity, supported by the empirical evidence at p > 0.05; (3) the reliability estimate of the three instruments was good and the reliability estimate was supported by empirical evidence with G coefficients of > 0.7 and ICC coefficients of > 0.7, (4) the three instruments had characteristics that might be appropriate to be used by the university students of culinary program and the vocational high school students of culinary program.

Author Biographies

Sugiyono Sugiyono, Department of Culinary and Fashion Education, Faculty of Engineering, Universitas Negeri Yogyakarta

Sugiyono was born in Sragen on April 12th, 1953. He pursued his undergraduate study in the Department of Agricultural Product Processing, Faculty of Agricultural Technology, Universitas Gadjah Mada and he earned in his undergraduate degree in 1984. Then, he pursued in graduate study in the Department of Occupation Health Science, Graduate and Post-Graduate Program, Universitas Gadjah Mada and he earned his graduate degree in 2002. Recently he has been working as a lecturer in the Department of Culinary Engineering Education, Faculty of Engineering, Universitas Negeri Yogyakarta.

Djemari Mardapi, Faculty of Engineering, Universitas Negeri Yogyakarta

Scopus ID: 57170711400

References

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Published

2017-08-30

How to Cite

Sugiyono, S., Mardapi, D., & Suryadarma, I. G. P. (2017). Developing assessment instruments for the sensory acceptability of food products. REID (Research and Evaluation in Education), 3(1), 92–105. https://doi.org/10.21831/reid.v3i1.13940

Issue

Vol. 3 No. 1 (2017): June

Section

Articles

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