Preferred Level Research Articles

Integration of the AHP-TOPSIS Approach in Material Supplier Selection

A medium-scale manufacturing company that produces various kinds of stainless furniture products does not have clear criteria for supplier selection. Additionally, there is no long-term relationship and the purchasing method involves selecting the supplier with the best offer (spot purchase). Materials have been delayed several times, resulting in cost overruns that impact both additional time and production. The delay is caused by the unavailability of the ordered raw materials from the supplier, leading to production delays and posing a risk of customer order fulfilment delays. Therefore, there is a need to identify the best supplier capable of meeting the company’s requirements. The purpose of this research is to determine the optimal supplier for critical materials using the AHP-TOPSIS method. The supply positioning model is employed to categorize materials and formulate procurement recommendations by considering two dimensions, there are supply risk, and expenditure. The TOPSIS method is used to identify the best alternative supplier, leading to supplier A being ranked with the highest level of preference, followed by suppliers B and C. Alternative strategies for procuring critical materials can include reducing supply risks, establishing long-term partnerships, and implementing partnership contracts.

Analysis of rice characteristic volatiles and their influence on rice aroma

Rice aroma, one of the most important qualities of rice, was the comprehensive result of volatiles in rice and human sense. In this study, the main volatile compounds in rice were analyzed by using gas chromatography-mass spectrometry and gas chromatography-olfactometry, and their correlations with sensory score were investigated. A total of eighty-five volatiles were found in rice samples. By combining odor activity value and correlation analysis, nine volatiles were considered as potential characteristic volatiles in rice aroma, namely hexanal, 2-pentylfuran, octanal, 2-acetyl-1-pyrroline (2-AP), 1-octen-3-ol, trans-2-octenal, decanal, trans-2-nonenal and trans, trans-2,4-decadienal. It was found that the volatiles negatively correlated with sensory scores were positively correlated with hexanal. It indicated that hexanal might be a representative of the negative volatiles of rice aroma. The effects of the nine potential characteristic volatiles on rice aroma were investigated by using sensory analysis. The results showed that the odor intensity and preference level of 2-AP, hexanal, and 1-octen-3-ol were significantly affected by the content. Furthermore, the aroma of cooked rice was significantly different after adding 2-AP, hexanal or trans, trans-2,4-decadienal. Rice aroma was increased by adding 2-AP and deteriorated by adding hexanal or trans, trans-2,4-decadienal, indicating that 2-AP contributed positively to rice aroma while hexanal and trans, trans-2,4-decadienal contributed negatively to rice aroma. Hexanal, 2-AP, and trans, trans-2,4-decadienal were suggested to be the key characteristic volatiles for future aroma evaluation.

Development of a breast cancer risk assessment and primary prevention pathway for women aged 30-39 years: Views of UK primary care providers on the role of primary care.

Identifying women aged 30-39 years at increased risk of developing breast cancer would allow them to receive screening and prevention offers. For this to be feasible, the practicalities of organising risk assessment and primary prevention must be acceptable to the healthcare professionals who would be responsible for delivery. It has been proposed that primary care providers are best placed to deliver a breast cancer risk assessment and primary prevention pathway. The present study aimed to investigate a range of primary care provider's views on the development and implementation of a breast cancer risk assessment and primary prevention pathway within primary care for women aged 30-39 years. Twenty-five primary care providers working at general practices in either Greater Manchester or Cambridgeshire and Peterborough participated in five focus groups (n = 18) and seven individual interviews. Data were analysed thematically and organised using a framework approach. Three themes were developed. Challenges with delivering a breast cancer risk assessment and primary prevention pathway within primary care highlights that primary care are willing to facilitate but not lead delivery of such a pathway given the challenges with existing workload pressures and concerns about ensuring effective clinical governance. Primary care's preferred level of involvement describes the aspects of the pathway participants thought primary care could be involved in, namely co-ordinating data collection for risk assessment and calculating and communicating risk. Requirements for primary care involvement captures the need to provide a training and education package to address deficits in knowledge prior to involvement. Additionally, the reservations primary care have about being involved in the management of women identified as being at increased risk are discussed and suggestions are provided for facilitating primary care to take on this role. Despite optimism that primary care might lead a breast cancer risk assessment and primary prevention pathway, participants had a range of concerns that should be considered when developing such a pathway.

Student's Interest and Opinion Towards Online Education

The paper presents a study of the interest and opinions of students regarding online learning using a machine learning approach, as well as the evolution of different e-learning platforms based on education following the pandemic period. The study uses student data from a questionnaire-based survey of college students to improve the learning environment from the perspective of the students. The survey and questionnaire were designed with students' needs, requirements, and preferred level of quality for online learning. Survey data was subjected to data analysis and classification to gain a deeper understanding of the learner in a virtual learning environment. Through data preparation, analysis, visualization, and machine learning algorithm accuracy, machine learning classification algorithms and analysis are used to examine the collected data. The research study will illustrate the expectations and enhancement of online learning education patterns according to the requirements of students. With a 93% accuracy evaluation, the Random Forest algorithm has the best accuracy among the several classification algorithms.

Acceptance of Sweet Bread with Black Rice Flour as a Substitute Ingredient

This research aims to assess the organoleptic quality of sweet bread substituted with black rice. Methodology: Black rice replaces wheat flour as the main ingredient in this study. It employs a qualitative research design with an experimental approach involving 20 panelists. Indicators studied include the quality of the bread’s crust, focusing on color, aroma, texture, and taste, with seven indicators for each. Results indicate that sweet bread substituted with black rice exhibits a darker color, a more fragrant aroma, less softness, a superior taste, and increased preference levels. The most favored formula consists of a 50% black rice and 50% wheat blend, achieving an overall acceptance rate of 94.45%. Conclusion: The acceptance of black rice as a substitute for bread suggests that as the proportion of black rice flour increases, panelists are more likely to accept the bread produced.

KARAKTERISTIK FUNGSIONAL DAN UJI HEDONIK KUKIS KETAWA BERBAHAN DASAR TEPUNG GANDUM UTUH LOKAL

Laughing Cookies are a traditional snack made from local whole wheat flour (Gaul). Cookie dough added with kimpul flour is one of the innovative efforts to process the abundant kimpul commodity in Cukilan Village, Semarang Regency, Central Java. This study aimed to determine the panelists' functional characteristics and level of preference for the laugh cookies made from local whole wheat flour. The laugh cookies are made with three formulations, namely A (1:0), B (1:1), and C (1:2) (Gaul flour: kimpul flour ratio). The results of the hedonic test with the parameters texture, color, aroma, taste, and overall showed that the fifty panelists liked formulations A, B, and C, respectively, with a score of 3.7-3.8 respectively (neutral – somewhat like); 3.1-3.6 (neutral – somewhat like), and 2.9-3.4 (dislike - neutral). Based on the panelists' preference for Formulations A and B, these two formulas were tested for fiber. The crude fiber content in formulations A and B was 42.74% and 46.22%, respectively. Based on the study's results, it can be concluded that the formulation of the laugh cookies has a different effect on the level of preference and crude fiber. The best treatment was formulation A, with the highest preference level and high oil fiber.

Effect of different sweetener and concentration on sensory and chemical attributes of peeled and un-peeled coffee kombucha

The exocarp and mesocarp of the coffee bean are traditionally not peeled in some regions of Indonesia when producing coffee using traditional methods. Even though it has been a long practice among traditional coffee farmers, unpeeled coffee has a very limited market due to its sensory weakness and thus hardly meets international coffee standards. Therefore, product diversification can be a strategic approach to improving this sub-grade coffee’s economic value. One of the alternatives is developing the coffee into kombucha. Kombucha processing has been well known for its ability to transform non-delightful sensory attributes into something more acceptable. In this study, the effects of different sweeteners and concentrations were investigated and designed as a nested experiment. Both peeled and unpeeled coffee were brewed with the French-press technique and used as a medium for kombucha. Different sweeteners, such as sucrose, glucose, and a mixture of sucrose and honey, were also applied in ratios of 5, 10, and 15%. It was observed that both peeled and unpeeled coffee kombucha have a competitive level of sensory preference with similar total sugar, total acidity, and total dissolved solids (p-value > 0.05). Those were achieved by adding 15% sucrose for peeled coffee kombucha and 10% sucrose-honey mix for the unpeeled one.

COMPARATIVE ANALYSIS OF TRADITIONAL AND MODERN FINANCIAL MODELS IN INVESTMENT DECISION MAKING

This research paper investigates the comparative effectiveness of traditional financial models, such as the Capital Asset Pricing Model (CAPM) and Discounted Cash Flow (DCF) analysis, versus modern models, including Machine Learning algorithms and Behavioral Finance models, in investment decision-making. The study aims to determine whether modern financial models provide more accurate and reliable investment predictions, especially under volatile market conditions, and how the integration of these models influences overall investment performance.A quantitative methodology was employed, utilizing a survey of 100 investment professionals with varying levels of experience. The data collected was analyzed through statistical tests, including Independent Samples T-Test, Paired Samples T-Test, Multiple Regression Analysis, Chi-Square Test, and Pearson Correlation. The findings reveal that modern financial models are perceived as more reliable and effective in predicting investment outcomes compared to traditional models. Additionally, the integration of modern and traditional models enhances investment decision-making performance. The study also highlights a significant association between the level of experience and model preference, with more experienced professionals favoring traditional models.These results have important implications for investment professionals, suggesting that the adoption of modern financial models can lead to improved investment outcomes, particularly when combined with traditional approaches. Future research could explore the long-term performance implications of these models in different economic environments.

Snack Crips from Bay Leaf Flour (Syzygium Polyanthum) Based on Exstruction Technology for Anemia Prevention

Anemia is a condition in which the body does not have enough healthy red blood cells.Fulfillment of nutritional needs to overcome anemia can be done by consuming foods that contain lots of iron. One of the foods that contain iron is bay leaves. The study aimed to determine the effect of the addition of bay leaves flour on iron levels and the preference of crips snacks . the result showed that the higher the concentration of bay leaf flour added, the iron content of the crips snack will increase. The highest iron content was owned by snack crips with a formulation ratio of corn rice, rice flour, and bay leaves flour of 1 : 2 : 0.5 with an iron content of 10.233%. The highest level of preference by hedonic test for color, texture, and taste was owned by crips snacks with the formulation of corn rice: rice flour: and bay leaves flour of 1 : 2 : 0.25. Increasing concentration of the meal caused a decreased of preference for color and increased texture. The hedonic quality test showed that the addition of bay leaf flour gave a significant effect in the color, aroma, taste and texture of the crips snacks

A Modelling Framework of an Intelligent News Recommendation Engine for Financial Analysts

Referring to news articles has become a predominant task in the daily routine of each financial analyst, as it helps to make accurate financial insights. However, as there are thousands of news articles generated daily, finding the most relevant articles becomes a time-consuming task. Hence, this study develops a modelling framework of an intelligent news recommendation engine for financial analysts in a particular financial company, which assists in recommending the most appropriate articles according to analysts' preferences in an efficient and effective manner without tedious browsing.In this study, the data collection phase of the recommendation engine is accomplished by retrieving news articles from online news websites using the web scraping technique. The response variable, analysts’ preference level for each article is manually acquired from a group of financial analysts at a selected financial company. In the analysis phase of the recommendation engine, a classification-based method was utilized where three machine learning models, KNN, SVM, Random Forest, and two deep learning models, LSTM and CNN with Natural Language Processing techniques are experimented to discover the best algorithm. Moreover, the synonym replacement method is employed as a text data augmentation method to address the imbalanced problem in the dataset.As CNN obtains the highest accuracy in comparison to other applied methods it is chosen as the most suitable approach in the analysis phase. Moreover, this study reveals that DL models perform considerably higher performances in the context of news recommendation engines rather than ML approaches. Lastly, this framework can be adjustable for any financial company with minor modifications.

Preference and Nutritional Content of Black Wheat Snack Bar with Hibiscus Flavor

The development of snack bar products using black wheat as the base ingredient and hibiscus flavoring is expected to yield new variations of snack bar products. This study aimed to: Determine the preference levels for the color, aroma, texture, and taste of black wheat snack bars with hibiscus flavor; 2 Determine the carbohydrate, fat, and fiber content of snack bars that are accepted by consumers. The research employed experimental methods, sensory evaluation, and laboratory testing. Three experimental designs were used, involving the addition of hibiscus powder at 5%, 10%, and 15% of the weight of black wheat flour. Data obtained from sensory evaluations were analyzed descriptively, while data from nutritional content test were compared with Recommended Dietary Allowances (RDAs). The research results indicated that the black wheat snack bar with 15% hibiscus powder addition was the most preferred product among the panelists, with 60% of panelists choosing this product. The nutritional content per 30g serving of the black wheat snack bar with hibiscus flavor included 21.9g of carbohydrates, 4.4g of fat, and 1.6g of fiber. Therefore, by consuming this snack bar, 7% of the RDA for carbohydrates, 7% of the RDA for fat, and 5% of the RDA for fiber can be met. In conclusion, this product can be recommended to individuals who want to maintain their health despite frequent snack consumption.

The potency of edamame (Glycin max (L) Merrill) as high dietary fiber instant pudding

Edamame contains high levels of dietary fiber that has the potential to lower cholesterol levels. This potential can be further developed by processing it into a food product in the form of pudding, which is a popular dessert that has been part of culinary traditions throughout the world for centuries.This study aimed to utilize edamame flour in the manufacture of high-fiber instant pudding that can be well received by the panelists. This study used a Completely Randomized Design (CRD) with the addition of 3 levels of edamame flour (F1 50%, F2 60%, and F3 70%), and control F0 (0%). Organoleptic test using hedonic test and hedonic quality test with 50 consumer panelists. The results of the Kruskal Wallis test showed that the addition of edamame flour in making edamame instant pudding had a significant effect on the level of preference (hedonic) and hedonic quality (p<0.05). The instant pudding formulation selected was F1 with nutritional content per 100 g, namely water content 2.72%, ash 2.03%, protein 13.10%, fat 1.37%, carbohydrates 80.78%, energy 387.85 kcal, energy from fat 12.33 kcal, dietary fiber 40.08%, sodium 0.13%, cholesterol 8.93%, and saturated fatty acids 0.34%. The nutritional content per serving of 5 mg cholesterol, 0 g saturated fat, and 1 g total fat has met the requirements for high fiber claims.

Triple Dual Learning for Opinion-based Explainable Recommendation

Recently, with the aim of enhancing the trustworthiness of recommender systems, explainable recommendation has attracted much attention from the research community. Intuitively, users’ opinions toward different aspects of an item determine their ratings (i.e., users’ preferences) for the item. Therefore, rating prediction from the perspective of opinions can realize personalized explanations at the level of item aspects and user preferences. However, there are several challenges in developing an opinion-based explainable recommendation: (1) The complicated relationship between users’ opinions and ratings. (2) The difficulty of predicting the potential (i.e., unseen) user-item opinions because of the sparsity of opinion information. To tackle these challenges, we propose an overall preference-aware opinion-based explainable rating prediction model by jointly modeling the multiple observations of user-item interaction (i.e., review, opinion, rating). To alleviate the sparsity problem and raise the effectiveness of opinion prediction, we further propose a triple dual learning-based framework with a novelly designed triple dual constraint . Finally, experiments on three popular datasets show the effectiveness and great explanation performance of our framework.

Enhancing Driver Comfort and Control: A Proposal for Customizable Gas and Brake Pedal Sensitivity

Despite spectacular advancements in automotive industry, a significant gap exists within the domain of driver-vehicle interaction like the fixed response force of the accelerator and brake pedals. Nowadays, although there are studies on safety especially for pedals, the issue of customizing the pedal hardness has not become widespread. In this study, a method for customizing the accelerator and brake pedals is suggested. The proposed system improves driving comfort and experience by allowing drivers to customize their preferred pedal level. Utilizing an accessible tuner for stepwise adjustments, drivers can fine-tune the pedal response force until it matches their comfort and driving style. Moreover, our system includes numbered preset buttons, which enable drivers to save their preferred force profiles. This feature not only accommodates the unique preferences of individual drivers but also eases transitions between different drivers sharing the same vehicle. By just a push of a button, drivers can recall their saved profiles, ensuring consistent comfort and control across different driving sessions. By incorporating this system to the car, we aim to revolutionize driver-vehicle interactions, moving away from the traditional standardized approach towards a personalized driving experience. This novel solution holds promise in expanding driving comfort, improving vehicle control, and potentially enhancing driving safety. Furthermore, it creates new avenues for research into the effects of tailored pedal forces on driving efficiency and fatigue, thus shaping the future trajectory of automotive design.

KANDUNGAN VITAMIN C, KUALITAS SENSORIS, DAN TINGKAT KESUKAAN PADA ES KRIM BUAH NAGA (HYLOCEREUS POLYRHIZUS)

Dragon fruit is cultivated in Indonesia and has a high vitamin C content.The consumption of dragon fruit is still lacking and the use into processed food products is still limited.The objective of this study was to analyze of vitamin C content, sensory quality, and level of preference of dragon fruit ice cream.This is experimental research with a Completely Randomized Design. The addition of dragon fruit, in formula P1 as much as 350 g, formula P2 400 g, formula P3 450 g, formula P4 500 g.The data were processed and analyzed descriptively. Based on the results of the organoleptic test, it was obtained that P1 formula was the most chosen with a very distinctive aroma and very soft texture, P3 formula was the most chosen with a sweet taste, and P2 formula was the most chosen with a purple color. The results of the dragon fruit ice cream preference test showed that the majority of panelists liked the aroma, taste, texture of P3 formula, and the color of P4 formula. Dragon fruit ice cream has a vitamin C content of 33.7-47.8 mg/100. It can be conclude that the majority of the panelists liked the aroma, taste, texture of the P3 formula, and the color of the P4 formula. Dragon fruit ice cream contained Vitamin C met the standard consumption requirement/day (30-60 mg/day). It is recommended to use the P4 formula to make dragon fruit ice creamKeywords—ice cream formula, organoleptic test, preference test

DOKTOR MARKALAŞMASININ HASTANE TERCİHİNE ETKİSİ: TÜRKİYE ÖRNEĞİ

This research aimed to determine to what extent the reason for choosing a hospital can be explained by branded doctors. In this study, which was carried out using the general survey model, which is a quantitative research method, 1077 participants were determined from among adults by simple random sampling method and the data were collected online. "Personal Information Form", "Doctor's Branding Scale" and "Hospital Preference Scale" were used in the research. The Physician Branding Scale consists of 12 statements and one dimension, while the Hospital Preference Scale consists of 16 items and one dimension. In addition, the Personal Information Form was used to determine the socio-demographic characteristics of the participants. The obtained data were analyzed with the SPSS program. Since it was determined that the data were normally distributed, t-test, ANOVA, pearson correlation and simple linear regression analyzes were applied in independent groups. As a result of the research, it was determined that the branding of the doctor had a statistically significant and positive effect on the hospital preference. This result shows that the level and frequency of patients' preference for that institution increased with the work of doctors who became branded in institutions.

Cargo Company Recommendation Study Based on Probabilistic Linguistic Term Set

The global economic structure is the main reason for changes in consumption habits and consumer behavior. Developing information technologies direct producers and consumers to e-commerce. Cargo services are an important link in the chain in the fast and effective operation of e-commerce. The growth in e-commerce has a driving force in the development of cargo services and cargo companies. Cargo companies can survive in global competition by being preferred by customers and increasing their number of customers. The change in the number of customers occurs by communicating the satisfaction or dissatisfaction with the cargo company to potential customers. This study deals with the preference levels of cargo companies serving in Turkey according to customer suggestions. The data obtained from the survey evaluations are processed and recommendation ranking calculations are made for cargo companies. Probabilistic Linguistic Term Sets (PLTS) are used to eliminate customer ambiguities in survey evaluations. Alternative cargo company recommendations are ranked based on the customers' past service experiences from cargo companies. Aras Cargo, MNG Cargo, PTT Cargo, Surat Cargo, UPS Cargo, Yurtiçi Cargo companies are evaluated according to price, personnel, speed, reliability and network qualities. The maximum deviation optimization method based on the Lagrangian function is used to calculate the weights of the cargo companies' attributes. The probabilistic linguistic cosine similarity method compares cargo companies pairwise under attributes and a similarity matrix is obtained for six cargo companies. The similarity matrix defines the alternative cargo company recommendation ranking based on customers' past experiences.

Production of high-antioxidant yoghurt using phycocyanin from microalgae Spirulina sp

Yoghurt is a functional food product widely used to improve the digestive system in the body. Yoghurt fermentation usually uses lactic acid bacteria from the Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus casei. Phycocyanin has been used as a natural dye for food, cosmetics, and medicine. Phycocyanin is a complex protein that can be an anticancer, antioxidant, and immunity booster. In this study, the effect of the number of additions of phycocyanin, storage time, and time of addition of phycocyanin to the antioxidant activity, protein, and organoleptic properties of the yoghurt produced. In this study, cow milk was pasteurized and fermented to become a yoghurt. Afterwards, phycocyanine was added to the yoghurt before being stored and analyzed. Spectrophotometric analysis was utilized to determine the antioxidant activity and protein content. An organoleptic test using a Likert scale was conducted to determine the product's suitability to consumer tastes. Increased phycocyanin concentrations were added (0, 0.25, 0.5, and 0.75 wt. %), resulting in a decrease in IC50 value of 8855.53, 5843.371, and 4147.548 ppm, which shows an increase in antioxidant activity. At the level of consumer preference in terms of taste, the most preferred is a concentration of 0.5 wt. %, while in terms of colour and aroma, at a concentration of 0.25 wt. %. While the longer the storage time (1, 3, and 5 days), the increase in IC50 value of 2777.111, 5179.547, and 5916.884 ppm, and there was a decrease in protein content in the sample. For the level of consumer preferences in terms of taste and aroma, the most preferred is variable with a storage time of 1 day, and in terms of colour, the most preferred at five days storage. The IC50 value in the variable with the addition of phycocyanin after fermentation is less than the addition after fermentation, which is 5351.865 ± 1606 and 3897.162 ± 1678 ppm. The protein content is higher when adding phycocyanin before fermentation. While yoghurt with the addition phycocyanin before fermentation showed higer consumer preference in terms of taste and aroma. In contrast, the addition of phycocyanin after fermentation is preferred in terms of colour.

Training and Hedonic Survey Tests of Herbal Bath Salt Products with a Combination of Jeringau and Lemon Peel as a Body Relaxant

Bath salt or better known as bath salt is a product that has recently been growing rapidly. Herbal bath salt itself is still not widely developed by the community. Herbal bath salts can be made from ginger powder and lemon peel which has a distinctive fragrance that can be relaxing for anyone who uses it. This community service activity involved class XI HKBP Sidorame Private High School students based on an innovative herbal bath salt preparation with a combination of ginger and lemon peel. The purpose of this activity is to determine the level of preference (hedonic) for a combination of lemon peel and ginger bath salt preparations. The activity began with the preparation of a combination of lemon peel and ginger bath salt. The activity ended with data collection using pre-test, post-test and hedonic test questionnaires. The results of filling out the pre-test showed that SMAS HKBP Sidorame students' knowledge was still lacking with the proportions for each question namely 23,33%, 6,66%, 10%, 0% and 30%. The results of filling out the post-test showed that the students' knowledge of SMAS HKBP was very good with a proportion of 100% for each question. This shows the development and increase in knowledge of SMAS HKBP Sidorame students about bath salts. The results of the hedonic test survey obtained the largest proportion for shape parameters of 56,66% (very like), color of 50% (like very much), fragrance of 70% (very like), hardness of 46,66% (very like) and ease of use of 63,33% (very like). These results indicate that SMAS HKBP Sidorame students like bath salt product.

Training and Hedonic Survey Test of Lemon Candy Using Natural Sweetener from Sugarcane Water as an Odors

Lemon candy is a candy that has a combination of sweet and sour taste. In making lemon candy using several ingredients. One of them is using natural ingredients. Plants that can be used as ingredients for making candy are lemon juice and sugarcane juice. This community service activity involved class XI HKBP Sidorame Private High School students which was based on product innovation in the form of lemon candy with a combination of the two natural ingredients above. The purpose of this activity is to determine the level of preference (hedonic) for a product in the form of lemon candy with a combination of lemon juice and sugarcane juice. The activity begins with making a product in the form of lemon candy from a combination of lemon juice and sugarcane juice. The activity continued with data collection using pre-test, post-test and hedonic test questionnaires. The results of filling out the pre-test showed that SMAS HKBP Sidorame students' knowledge regarding lemon candy was still lacking with the percentage of yes answers to each question namely 100%, 33.33%, 20%, 6.67%, 40%. The results of filling out the post-test showed that SMAS HKBP students' knowledge was very good with the percentage of yes answers to each question namely 100%, 77%, 97%, 93%, 93%. This shows the development and increase in knowledge of SMAS HKBP Sidorame students about lemon candy. The results of the hedonic test survey obtained the highest percentage for shape parameters of 33.33% (very like), color of 43.3% (quite like), aroma of 40% (like very much), hardness of 30% (very like) and taste of 46.67% (very like). These results indicate that SMAS HKBP Sidorame students like the preparation of lemon candy.