Check-all-that-apply (CATA) method for determining variations in sensory attributes of seaweed-analog rice made from Eucheuma cottonii and Ulva sp. Metode check-all-that-apply (CATA) untuk menentukan variasi atribut sensori pada beras analog rumput laut dari <i>Eucheuma cottonii</i> dan <i>Ulva</i> sp.
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cochran’s Q test, correspondence analysis, ideal profile, principal coordinate analysis, sensory
Abstract
Seaweed contains high levels of water-soluble fiber, particularly in species such as Hypnea spp., Ulva lactuca, and Eucheuma cottonii, which provide health benefits, including the prevention of colon cancer, hypercholesterolemia, diabetes, and liver disease. Seaweed has potential as an ingredient in analog rice products. This study aimed to determine the sensory attributes and preference profiles of analog rice made from Eucheuma cottonii and Ulva sp. using the check-all-that-apply (CATA) method. The seaweed analog rice formulations consisted of 20% E. cottonii, 13.2% E. cottonii, and 6.8% Ulva sp.; 6.8% E. cottonii and 13.2% Ulva sp.; and 20% Ulva sp., with all percentages based on rice flour weight. Four analog rice formulations were compared with conventional rice as a control. Sensory evaluation was conducted with 40 trained panelists covering appearance, color, texture, aroma, and taste parameters. Data were analyzed using Cochran's Q test, frequency analysis, and correspondence analysis (CA). The results showed significant differences among the formulations, particularly in color attributes, texture maturity, seaweed aroma, and grain integrity. Mapping through CA and PCoA revealed that sample B393 (20% E. cottonii) was the formulation closest to the ideal profile, characterized by a white color, cooked and soft texture, neutral to fresh seaweed aroma, and intact grain shape. Penalty analysis identified cooked and soft textures, white or cream color, and pleasant food aroma as essential “must have” attributes, while floury aroma and hard texture were classified as “must not have.” Overall, the CATA method combined with multivariate analysis proved effective in identifying key drivers of liking and determining the most preferred seaweed-based analog rice formulation for product development.
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Copyright (c) 2026 Natalia Prodiana Setiawati, Jeny Ernawati Tambunan, Trisna Ningsih, Liliek Soeprijadi, Agusta Putri Balqis Linda Soeharso
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