Developing assessment instruments for the sensory acceptability of food products

Sugiyono Sugiyono, Department of Culinary and Fashion Education, Faculty of Engineering, Universitas Negeri Yogyakarta, Indonesia
Djemari Mardapi, Faculty of Engineering, Universitas Negeri Yogyakarta, Indonesia
I Gusti Putu Suryadarma, Faculty of Mathematics and Natural Sciences, Universitas Negeri Yogyakarta, Indonesia


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.


physiological instrument; psychological instrument; sensory instrument

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