Sensory criteria assessment of fruit from Averrhoa bilimbi L. with comparison of Eckenrode and Fuzzy Eckenrode method

Abstract

The fruit candy made of processed products made from the natural fruit of Averhoa bilimbi L. whose production was abundant, recently a few to utilization. The main objective of this study was to examine the assessment of sensory criteria fruit candy from A. bilimbi with comparison of eckenrode and fuzzy eckenrode method. The results showed fruit candy contains a higher value of colour (0.239), wherein the aroma (0.169), taste (0.183), texture (0.211), and the overall acceptance (0.197) using the eckenrode method. On the other hand, based on the fuzzy eckenrode method were shown the value of colour (0.224), taste (0.187), aroma (183), texture (0.2110 and overall acceptance (0.195). Although the comparison from eckenrode and fuzzy eckenrode method appear quite stable for criterias of sensory. Finding the optimum value for an aroma in the perception of colour from fruit candy higher to eckenrode than fuzzy method. The eckenrode method provided a dynamic space in a high-level decision-making system to differ significantly. Therefore, the eckenrode method was a quite simple method to establish decisions for weighting a more definite critera in decision making in sensory assessment to develop a natural product from A. bilimbi.