Projective mapping and descriptive analysis of commercial fish floss in Yogyakarta Region

Abstract

Abstract This study aimed to determine the quality of commercial fish floss in the Yogyakarta region based on the similarity and dissimilarity in the dominant spices perceived by panelists. Projective mapping (PM) or napping has attained much attention in recent literature as a method for fast sensory profiling and measurement of consumer perception. Configurations from PM have been shown to provide similar product maps. Observation of projective mapping was carried out on ten commercial fish floss using 80 untrained panelists. Panelists were instructed to group samples according to their perception in a sheet flat area 60 × 60 cm2. The coordinates of the grouping sample were recorded. Results of the study were able to detect 12 flavored spices obtained; samples were scattered in four groups of dominant herbs. Fish floss AK, KF_T, and DE contain nutmeg, turmeric, tamarind, and ginger as the dominant flavor. The brands N_S, TS, and SM exhibit dominant taste of fish flavor, candlenut, lemongrass, and a slight chili. N_L, SR, and KF_L had the dominant taste of bay leaves, coriander, cutcherry, and chili. SF_S brand had a dominant flavor of galangal. The result of this study can be used as a reference for the development of the fish floss industry in the Yogyakarta area for new industries and the destination of new products from various raw materials of fish.