Hedonic Quality Research Articles

Authoring With Virtual Reality Nuggets—Lessons Learned

Virtual Reality (VR) systems and VR content are complex, and their creation can mainly be conducted by experts in VR and related areas. That makes the use of VR challenging for experts from other domains, such as educators. In this paper, we build up on existing work and investigate the VR nugget concept—small self-contained VR systems that are built from educational design patterns. Particularly, we extend this concept and introduce structured authoring processes based on VR nuggets that show how standalone, combinable, and reusable VR software can serve as a meta-level guide for various VR applications and involve educators as domain experts. We conduct a user study with VR Forge, a VR-nugget-based authoring software tool, to draw conclusions on how pattern-based VR authoring tools should be designed to support domain experts. We compare our results with those of a related study of the VR nugget tool IN Tiles. Based on the comparative results of usability and hedonic quality measures, both anecdotal evidence and statistically significant results support the concept’s potential for VR authoring conducted by practitioners who are not experts in VR. We derive the recommendation that the design of a VR-nugget-based authoring environment will benefit from using both immersive and desktop user interface (UI) technologies and that the authoring workflow will need authors to frequently alternate between the technologies. We state findings and lessons learned from the development and the studies. We contribute insights in developing reusable and use-case-specific VR content and tools and propose authoring processes that focus on the tasks and goals of domain experts as the primary authoring role within educational VR development. Finally, the relevance of VR-nugget-based authoring is supported by anecdotal evidence gathered from over 3 years of investigating and applying it within three educational institutions and a company providing education services.

A Psychometric Tool for Evaluating Executive Functions in Parkinson's Disease.

Recently, there has been an increasing interest in using 360° virtual-reality video for an ecologically valid assessment of executive functioning in the neurologic population. In this framework, we have developed the EXecutive-functions Innovative Tool (EXIT 360°), an original 360°-based instrument for a multicomponent, ecologically valid evaluation of executive functioning in Parkinson’s Disease (PD). This work aimed to test the usability and user experience of EXIT 360° in patients with PD (PwPD). Twenty-seven PwPD and twenty-seven healthy controls underwent an evaluation that involved: (1) usability assessment by the System Usability Scale and (2) evaluation of user experience using the ICT—Sense of Presence and User Experience Questionnaire. Results showed a satisfactory level of usability for patients (mean = 76.94 ± 9.18) and controls (mean = 80 ± 11.22), with good scores for usability and learnability. Regarding user experience, patients provided a positive overall impression of the tool, evaluating it as attractive, enjoyable, activating, and funny. Moreover, EXIT 360° showed good pragmatic (e.g., efficient, fast, clear) and hedonic quality (e.g., exciting, interesting, and creative). Finally, PwPD considered EXIT 360° as an original tool with high ecological validity (mean = 4.29 ± 0.61), spatial presence (mean = 3.11 ± 0.83) and engagement (mean = 3.43 ± 0.54) without relevant adverse effects. Technological expertise had no impact on performance. Overall, EXIT 360° appeared to be a usable, easy-to-learn, engaging, and innovative instrument for PD. Further studies will be conducted to deepen its efficacy in distinguishing between healthy subjects and patients with executive dysfunctions.

A Digital Advisor Twin for Crop Nitrogen Management

Farmers and consultants face an unmanageable amount of diverse knowledge and information for crop management decisions. To determine optimal actions, decision makers require knowledge-based support. In this way, decisions can be improved and heuristics can be replaced over time. The study presents a digital knowledge base with an integrated decision support system (DSS), using the example of nutrient supply, specifically nitrogen (N), fertilization. Therefore, the requirements of farmers and crop consultants for DSS to inform fertilization decisions for winter wheat (Triticum aestivum L.) were elaborated using surveys, expert interviews, and a prototype test. Semantic knowledge was enriched by expert knowledge and combined in a web application, the Crop Portal. To map regional and personal decision making patterns and experiences, the tacit knowledge on the complex advisory problem of N fertilization is made digitally usable. For this purpose, 16 fuzzy variables were specified and formalized. Individual decision trees and their interactions with an integrative knowledge base were used to multiply the consulting reach of experts. Using three consultants and nine model farms from different soil–climate areas in Germany, the Crop Portal was tested under practical conditions and the perceived pragmatic and hedonic quality of the system was evaluated using a standardized questionnaire. The field test showed that the variation in fertilizer recommendations from the ‘digital advisor twin’ ranged from 5 kg N ha−1 to 16 kg N ha−1 when compared with the decisions of the experts in the field. The study presents the participatory development and evaluation of a rule-based DSS prototype in agricultural practice.

Understanding the user experience of customer service chatbots: An experimental study of chatbot interaction design

Understanding the user experience of chatbots for customer service is essential to realize the potential of this technology. Such chatbots are typically designed for efficient and effective interactions, accentuating pragmatic quality, and there is a need to understand how to make these more pleasant and engaging, strengthening hedonic quality. One promising approach is to design for more humanlike chatbot interactions, that is, interactions resembling those of skilled customer service personnel. In a randomized experiment (n = 35) we investigated two chatbot interaction design features that may strengthen the impression of a humanlike character: (a) topic-led conversations, encouraging customer reflection, in contrast to task-led conversations, aiming for efficient goal completion, and (b) free text interaction, where users interact mainly using their own words, rather than button interaction, where users mainly interact through predefined answer alternatives. dependent variables were participant perceptions of anthropomorphism and social presence, two key concepts related to chatbot human likeness, in addition to pragmatic quality and hedonic quality. To further explore user perceptions of the interaction designs, the study also included semi-structured interviews. Topic-led conversations were found to strengthen anthropomorphism and hedonic quality. A similar effect was not found for free text interaction, reportedly due to lack in chatbot flexibility and adaptivity. Implications for theory and practice are suggested.

Toward User Experience in ATC: Exploring Novel Interface Concepts for Air Traffic Control

AbstractAir traffic control (ATC) is a safety-critical, cooperative work domain, which faces usability challenges due to technology driven development in the past. In this work, we followed a user-centered design process to explore how novel interaction concepts increase user experience in ATC. Based on controllers’ needs we envisioned one unified interface together with three possible interaction concepts (the mouse interface, flight-dial and tangible interface) addressing different aspects of ATC. We prototypically implemented the interaction concepts and iterated each prototype based on feedback from 24 controllers. Qualitative data from these iterative formative evaluations indicated that controllers prefer interfaces that are efficient to use, minimalistic, customizable and context sensitive. A summative evaluation (N = 12) showed that the hedonic quality of all three concepts were higher compared to the system currently in use. Our results and insights can provide guidance and inspiration for the future design of ATC interfaces.

Fisikokimia, Mikrobiologi dan Organoleptik Yogurt Probiotik dengan Penambahan Buah merah (Pandanus conodeous L.)

Yogurt can be made from homogenized milk, low-fat milk or skimmed milk with the addition of powdered milk. Starter culture commonly used in yogurt is Lactobacillus bulgaricus and Streptococcus thermophillus can not survive in environments with high acidity, so probiotics needed. One of the fruits that can be used in the process of making yogurt is red fruit (Pandanus Conoideus L). The purpose of this study was to analyze the physical and organoleptic properties of probiotic yogurt given the addition of red fruit. The observed physical characteristics consist of pH, viscosity, total acid concentration and water activity (aw) and organoleptic arachnids observed consisting of color, flavour, aroma and consistency. This research was using a complete randomized design (RAL). The results showed that the addition of red fruit has a real effect (P<0.05) on pH, viscosity and total acid titrated and organoleptic test shows the addition of red fruit has a noticeable effect on color, flavour, aroma and viscosity in hedonic quality tests, then in hedonic tests affect aroma and flavour. Based on the results of yogurt testing with the addition of 2.5% this is the closest to control and acceptable to Indonesian National Standards (SNI).

Taste of Fat and Obesity: Different Hypotheses and Our Point of View.

Obesity results from a temporary or prolonged positive energy balance due to an alteration in the homeostatic feedback of energy balance. Food, with its discriminative and hedonic qualities, is a key element of reward-based energy intake. An alteration in the brain reward system for highly palatable energy-rich foods, comprised of fat and carbohydrates, could be one of the main factors involved in the development of obesity by increasing the attractiveness and consumption of fat-rich foods. This would induce, in turn, a decrease in the taste of fat. A better understanding of the altered reward system in obesity may open the door to a new era for the diagnosis, management and treatment of this disease.

Smart Assistive Technology for Cooking for People With Cognitive Impairments Following a Traumatic Brain Injury: User Experience Study.

BackgroundUser experience (UX), including usability, should be formally assessed multiple times throughout the development process to optimize the acceptability and integration of a new technology before implementing it within the home environment of people living with cognitive impairments.ObjectiveThe aim of this study is to identify UX issues, notably usability issues, and factors to consider for the future implementation of the COOK (Cognitive Orthosis for Cooking) within the home of individuals with traumatic brain injury (TBI) to identify modifications to improve the technology.MethodsThis study comprised two rounds of UX evaluations, including extensive usability testing, which were completed in a laboratory context: 3 sessions with 5 experts and, after improvement of COOK, 2 sessions with 10 participants with TBI. Each session included the use of scenarios and questionnaires on UX and usability.ResultsBoth rounds demonstrated good usability outcomes and hedonic qualities. Various usability issues were identified by participants, such as navigation inconsistencies, technical bugs, and the need for more feedback. Factors to consider in the future implementation of COOK were also mentioned by participants with TBI, including environmental (eg, space available and presence of pets) and personal factors (eg, level of comfort with technology, presence of visual deficits, and preferences).ConclusionsBy evaluating UX, including usability, various times throughout the development process and including experts and end users, our research team was able to develop a technology that was perceived as usable, pleasant, and well-designed. This research is an example of how and when people with cognitive impairments (ie, people with TBI) can be involved in evaluating the UX of new technology.

Karakteristik Mutu Sensori Bakso Nabati Rumput Laut

Meatballs are a food favored by the community, with the number of buyers classified as frequent at +30% even though the calories are high, reaching 68 calories per piece with a fat content of 60%. The purpose of this study was to produce vegetable meatballs with lower fat but high fiber content. The vegetable meatballs in this study were produced using Eucheuma cottonii seaweed gel without meat and wheat flour as its raw materials. The vegetable meatballs can be intended for consumers with certain conditions. The research method used was experimental using a randomized block design (RAK). The treatment in this study was the concentration of E.cottonii seaweed gel in the product formulation which was 0.5%, 1%, 1.5%, 2%, and 2.5%. Each treatment was repeated three times. The observed response was consumers' acceptance using hedonic and hedonic quality tests and the fat content of meatballs. The results showed that vegetable meatballs with 1.5% gel content were the most preferred by panelists which contain 3.5% crude fiber and 14% fat.

Development and feasibility testing of a smartphone video-based exercise program for patients with knee osteoarthritis

Background: Telerehabilitation has been recommended as a potential solution to bridge service delivery gap, especially in geographically remote areas with shortage of healthcare personnel and lack of access to physical therapy. This study was aimed to develop and test the feasibility of a smartphone video-based exercise program (VBEP) for patients with knee osteoarthritis (OA). Methods: This two-phase study involved the development and feasibility testing stages. A three-round modified Delphi approach was employed in the development phase involving a panel of four experts and a patient with knee OA. Based on consensus, five types of exercises comprising seated knee flexion and extension, quadriceps isometric setting, quadriceps strengthening exercise, hamstring clenches, and wall squats were developed into a video-program for knee OA. 15 consenting patients with knee OA participated in the feasibility testing of the program after 2 weeks of utilization. Feasibility of the VBEP was assessed using system usability scale and user experience questionnaire, respectively. The quadruple visual analog scale was used to assess the pain intensity. Results: The mean age and pain intensity of the participants were 67.3 ± 6.4 years and 61.1 ± 10.6, respectively. User perceived usability of the VBEP was 77.1 ± 13.1 (out of 100) with a high usability rating of 86.7%. Pragmatic quality score, hedonic quality rating, attractiveness, and perspicuity were 2.2 (out of 3.0), 1.6 (out of 3.0), 2.4 (out of 3.0), and 3.0 (out of 3.0), respectively. Efficiency, dependability, stimulation, and novelty scores were 2.3 (out of 3.0), 1.8 (out of 3.0), 2.3 (out of 3.0), and 1.0 (out of 3.0), respectively. Conclusions: The VBEP for knee OA has high usability and quality rating, as well as good user experience, and it may be a feasible alternative platform for rehabilitation of patients with knee OA.

EFFECTS OF THE INCLUSION OF STAR GOOSEBERRY DRIED LEAF EXTRACT IN RATION ON EGG ORGANOLEPTIC VALUES OF LOCAL DUCK

Duck egg is known to have an unpleasant fishy odor which often becomes a factor reducing its acceptance in public. This odor is resulted from lipid oxidation which can be avoided by using an antioxidant. This study was aimed at assessing the effects of the inclusion of star gooseberry (Sauropus androgynus) dried leaf extract in ration on egg organoleptic quality of local duck. The study was conducted in a completely randomized design with 4 treatments and 4 replicates. Sensory test by 60 semi-trained panelists and hedonic quality and hedonic tests were conducted. Data were subjected to a Kruskal-Wallis test. Results showed that treatments gave significant effects (P <0.05) on aroma (hedonic), yolk color, and aroma (hedonic quality). It was concluded that the inclusion of star gooseberry dried leaf extract by 1,5% in ration improved the quality of egg yolk color, egg aroma, and consumers’ preference. A further study on the effects of DSGLE on meat quality and protein digestibility in ducks was recommended.

Effects of addition of Sodium Benzoate of the Physicochemical Characteristic of Watermelon rind (Citrullus lanatus)

Watermelon rind is a food product that utilize wasted albedo waste. Generally, jam is gel or semi-dense so it has short shelf life. To make the jam more imperishable in storage, preservatives can be added in manufactured progress, one of the preservatives that can be used is sodium benzoate. This research aims to determine the effects of the addition of sodium benzoate on the physicochemical characteristics of watermelon rind jam. The results reveals that the formula of watermelon rind jam with the addition of sodium benzoate has physicochemical content that not much different apart from the one that isn’t added by sodium benzoate. The characteristics that were significantly different were only in viscosity, the jam with the addition of sodium benzoate (6400 cP) was greater than the jam without the addition of sodium benzoate (2900 cP). The selected formula will be tested by organoleptic (hedonic quality) with texture, taste, and aroma attributes with the results that the jam formula was well received by 30 panelists. The quality of watermelon rind jam is identified by color aspect with average score of 5.10 with good category that has brownish yellow color, by texture with average score of 5.10 with good category that has soft and fibrous textured, and by the taste with average score of 5,20 with good category that has sweet acidity taste. Keywords: Watermelon rinds, sensorics analysis

SENSORY QUALITY OF QUAIL EGGS FED WITH CORIANDER FLOUR (CORIANDUM SATIVUM LINN) IN THE FEED

One of the sources of animal protein for the community can be obtained from quail eggs. Quail eggs have nutritional value that is not inferior to other poultry eggs. Feed is one of the factors that can affect egg quality. Coriander is a spice that contains essential oils that are beneficial for the body when consumed. So it is hoped that the presence of this essential oil can help improve livestock growth and produce quality quail eggs sensory. This study aimed to examine the effect of giving coriander flour to quail feed on the sensory quality of eggs. The study was conducted for 30 days. The livestock used were Japanese quail aged 30 days with 100 heads. The feed used is commercial feed and additional coriander flour. The design used was a completely randomized design with 4 treatments and 5 replications for each unit of 5 birds with treatment R0 = commercial feed +0% coriander flour, R1 = commercial feed + 0.5% coriander flour, R2 = commercial feed + 1% coriander flour, R3 = commercial feed + 1.5% coriander flour. Data were analyzed using Kruskall Wallis and Duncan's multiple range test. The results showed that the administration of coriander flour had a significant effect (P<0.05) on the hedonic test of egg white color and texture hedonic quality test, while for the egg yolk color, taste, aroma variables were not significantly different (P>0.05). This study concludes that organoleptic administration of 1% coriander flour can increase the panelists' preference for egg whites and improve the texture of quail eggs.

Role of Augmented Reality in Changing Consumer Behavior and Decision Making: Case of Pakistan

Marketers and advertisers ignore new technology and diverse marketing tactics when attempting to increase product exposure, customer engagement, customer behavior and buying intention in fashion accessory marketplaces in developing countries. This research sought to discover how the Augmented Reality (AR) experience influenced consumer behavior, buying intention and pleasure when purchasing a fashion item in developing countries. This study employs positivist ideas to investigate the connections between various factors, believing that reality is unwavering, stable, and static. Experiential marketing following stimulus exposure will gather cross-sectional data. The undertaken study has developed proper experimental design (within group) from business innovation models, for instance, uses and gratification and user experience models. User experience is disclosed by its four defining characteristics: hedonic quality (identification and simulation), aesthetic quality, and pragmatic quality. After encountering an enhanced user experience, users have a more favorable attitude about purchasing; in contrast, pleasure from using the application directly impacts buying intention. It was also shown that knowledge of AR apps impacts user experience and attitude. The novelty of this research is multifarious, for instance, the smart lab was used as a marketing technology to explore a virtual mirror of the Ray-Ban products. Secondly, the augmented reality experiential marketing activities have been developed by the developers as bearing in mind the four different aspects of the user experience—haptic, hedonic, aesthetic, and pragmatic. It should be functional, simple to learn and use, symmetrical, pleasant, and appealing, while fulfilling the unconscious emotional elements of a customer’s purchase. The research is the first known study in Pakistan to evaluate the influence of augmented reality on consumer proficiency and its consequent effects on attitude and satisfaction for fashion accessory brands. The research also advances the notion that application familiarity is the most important moderator between attitude and an augmented reality-enriched user experience, contradicting the prior studies, which focus on gender and age. This research has important theoretical implications for future researchers, who may wish to replicate the proposed final model in developed and developing countries’ fashion brands. This research also has imperative managerial implications for brand managers and marketing managers, who could include the recommendations of this study in their marketing strategies.

Implicit and explicit measures of the sensory and hedonic analysis of beer: The role of tasting expertise

Measures of drinking and eating behaviors may be assessed both explicitly (e.g., sensory and quality judgments) and implicitly (e.g., Electroencephalography, EEG), although the relationship between the results of both approaches remains unclear and each might be differentially affected by acquired knowledge. The main aim of the present study was to determine the strength of the relationship between these measures in sensory and hedonic processing of beers depending on the degree of tasting expertise. Beer experts, experts in non-beer beverages or edibles, and non-expert consumers took part in a sensory analysis procedure where they rated beers in terms of their sensory attributes and general quality—visual, olfactory, and gustatory phases—as well as their global hedonic value while their brain activity was recorded. The results suggest that participants evaluated the sensory properties of the beers in a rather similar manner. However, during the gustatory phase, experts and general tasters differed in terms of the activation of brain areas related to memory processes, while general tasters and consumers differed in brain activation related to hedonic processing. The relationship between self-reported quality judgments and EEG activity — particularly in relation to recognition and working memory components — appeared to be stronger in experts in comparison with the other groups (lowest |r| = 0.67, p < .01). Although lower in number, significant relationships were also found in general tasters and consumers, primarily involving hedonic processing (lowest |r| = 0.58, p < .01) and recognition memory (lowest |r| = 0.57, p < .01) components. Moreover, those relationships differed significantly, mostly between experts and consumers (lowest |z| = 2.68, p < .01), in terms of the involvement of working memory components. Taken together, the results of this study suggest that beer experts have a more efficient pattern of gustatory processing and show a better fit between explicit (judgments) and implicit (EEG) measures of sensory and hedonic quality of beers.

An Architecture for Collaborative Terrain Sketching with Mobile Devices.

3D terrains used in digital animations and videogames are typically created by several collaborators with a single-user application, which constrains them to update the shared terrain from their PCs, using a turn-taking strategy. Moreover, collaborators have to visualize the terrain through 2D views, confusing novice users when conceiving its shape in 3D. In this article, we describe an architecture for collaborative applications, which allow co-located users to sketch a terrain using their mobile devices concurrently. Two interaction modes are supplied: the standard one and an augmented reality-based mode, which helps collaborators understand the 3D terrain shape. Using the painting with brushesparadigm, users can modify the terrain while visualizing its shape evolution through the camera of their devices. Work coordination is promoted by enriching the 3D space with each collaborator’s avatar, which provides awareness information about identity, location, and current action. We implemented a collaborative application from this architecture that was tested by groups of users, who assessed its hedonic and pragmatic qualities in both interaction modes and compared them with the qualities of a similar Web terrain editor. The results showed that the augmented reality mode of our prototype was considered more attractive and usable by the participants.

Karakteristik Fisikokimia dan Organoleptik Pepes Daging Itik Petelur Afkir yang Dilumuri Bubuk Daun Nangka (Artocarpus heterophyllus)

This study aimed to analyze the physicochemical and organoleptic characteristics of rejected laying duck meat pepes after being coated with jackfruit leaf powder (JLP). The research design employed was a completely randomized design consisting of 4 treatments (P0: without any coating with JLP; P1: 5%; P2: 10%; and P3: 15% smearing of JLP) with 3 replications. The variables measured were cooking loss, water holding capacity (WHC), pH, and water content which were analyzed by Anova and multiple comparisons DMRT by significance level 0.05, and organoleptic which were analyzed by description. The results of the study showed that rejected laying duck meat smeared with JLP had no significant effect (P&gt;0.05) on cooking loss, WHC pH, and moisture content of the pepes. However, the 15% JLP was able to enhance the aroma of the pepes. The average range value of the cooking loss was 14.00 to 15.33%, the WHC was 53.76-55.47%, the pH value was 6.22-6.29%, and the moisture content was 67.83-71,28%. The results of the hedonic quality test showed that the average value of the meat aroma ranged from 4.03-4.20 in the slightly fishy to a very non-fishy category, the interval scale test results showed P0, P1, and P2 in an interval scale of 3.40-4.19 (slightly fishy aroma), different from P3 which is included in the interval scale from 4.20 to 5.00 (very not fishy). The tenderness of the meat was 3.52-3.92 as the tender category, the taste of the meat was 3.88-4.10 as the delicious category. The results of the hedonic test showed that the average value of the aroma of meat ranged from 4.02-4.12, the tenderness from 3.39-3.64, and the taste from 3.88-3.97. All scores were in the liking category. It was concluded that 5% to 15% smearing of JLP did not change the physicochemical properties of rejected layer duck meat paste, but 15% application of it could increase the aroma.

Positive and negative action-effects improve task-switching performance

Anticipation of one's own actions' effects drives goal-directed behavior. In multitasking environments, the learning of stable action-effect associations seems particularly important, because establishing reliable response-effect associations for multiple competing tasks may help to differentiate between these tasks and thereby improve task-switching performance. Action-effects not only have cognitive, but also motivational aspects and often the consequences of our actions are hedonically marked. Thus, the anticipated hedonic quality of action-effects may also become part of the task representation, and positive and negative affect may distinctly modulate task-switching performance. We report a pre-registered experiment (N = 120) designed to examine how positive, negative, and neutral valence of action-effects impact performance in a cued task-switching paradigm. Pictures from the IAPS database were used to manipulate the action-effects' valence. Affective valence determined reaction times: participants who learned positive or negative action-effects responded faster than participants in the control condition. In particular, task-switch trials were faster in both conditions than in the control condition, while task-repetition trials were comparable across valence conditions. Our results further suggest that performance improvements in the positive and negative valence conditions occurred for different reasons. Negative action-effects expedited responses specifically for the task that produced the unpleasant outcome, while positive affect more generally promoted performance of both tasks. These findings point toward distinct roles of positive and negative valence of action-effects in regulating multitasking performance.

Improving the UX for Users of Automated Shuttle Buses in Public Transport: Investigating Aspects of Exterior Communication and Interior Design

As a precursor to future public transportation, automated shuttle buses can already be experienced in some test regions, but the general public still has reservations and may not yet be ready for this change. For example, the fact that such vehicles might operate independently (without a human driver) creates a barrier of uncertainty and mistrust among people. In this work, we aim to identify and classify the prevailing reservations and propose solutions. We followed the User Centered Design (UCD) process to design concepts that are specifically tailored to the needs of future public transport users. After related work analysis, on-site research, and pre-studies, two main studies were conducted specifically to address communication in the exterior (n = 24) and interior/service design (n = 21). For both studies, we applied a mixed-methods approach combining quantitative and qualitative measures. Our results indicate that, in general, existing ways of communication in the exterior are insufficient to meet future needs. The two visualization concepts for external communication developed in this work were rated (significantly) better in most dimensions of the User Experience Questionnaire (UEQ), when compared to the baseline condition with no additional visualization. Furthermore, preferences among the study participants towards simple, highly visible, and well-known lighting concepts could be observed. As for the interior, the results show that participants rated attractiveness highly for the two design concepts (closer, further in the future) as compared to current, state-of-the-art solutions (automated buses currently in operation). For the “near future” concept, the pragmatic quality dominated, while in the other (the “far future”) concept the hedonic quality was in the foreground. From the results, design recommendations in different categories were derived, which reflect the general openness of the public towards new technologies and interior approaches, but also point out the importance for privacy and designated personal spaces inside an (automated) shuttle bus. Some of the results do not strictly apply to automated shuttle buses, and can serve as valuable suggestions for improving conventional shuttle buses.

Organoleptic characteristics of nutmeg tea with variations in the roast time

This study aims to determine the effect of roast time on the organoleptic characteristics of nutmeg tea. The experimental design carried out in this study was a randomized block design (RBD), which is arranged in a factorial consisting of 2 factors with three replications. The factor used was the roast time (S), which consisted of 4 levels, namely S1 (20 minutes), S2 (25 minutes), S3 (30 minutes), S4 (35 minutes), and part of the nutmeg (P) which consisted of 2 levels, namely P1 (fruit skin) and P2 (pulp) to obtain 24 experimental units. The response variables analyzed included organoleptic responses (color, taste, and flavour), both hedonic and hedonic quality. The results showed that the roast time, the nutmeg part, and the interaction between the two affected the color, taste, and flavour of both hedonic and hedonic quality. The nutmeg skin treatment and roasting time were 25 minutes; on average, the panellists responded to 3.96 (very like) color, 3.32 (like), flavour and 2.80 (like) taste hedonic. In hedonic quality, the treatment took 25 minutes, and the skin nutmeg, on average, the panellists responded to 3.35 color (tea-colored), 3.24 flavour (nutmeg flavor) and 2.56 taste (slightly nutmeg taste).