Comparison of Gayo Arabica coffee taste sensory scoring system between Eckenrode and Fuzzy-Eckenrode methods

Abstract

Comparison of a decision appraisal system with a multi-criteria approach is currently highly developed, one of which is the Eckenrode and Fuzzy-Eckenrode methods. A method with the addition of valuation logic such as fuzzy is one alternative in making decisions. The purpose of this study is to compare the sensory scoring system of Gayo Arabica coffee taste using the Eckenrode and Fuzzy-Eckenrode methods. The material needed in this study was Gayo Arabica coffee obtained from farmers in Bener Meriah, Aceh Province of Indonesia and specially ordered with the best handling in the form of green beans at a moisture content of 12%. Coffee was roasted at a medium level and brewed using a Delonghi 35.11 semi-Automatic machine made in China. Sensory assessment of the taste of Gayo Arabica coffee included Fragrance, Flavor, Acidity, Body, After-Taste, Balance, and Sweetness with 15 panelists. The results showed that the Eckenrode and Fuzzy-Eckenroe methods differed slightly from the weighting calculation results for each criterion chosen by the respondents. However, the accuracy of the Fuzzy-Eckenrode method had a better weight value than the usual Eckenrode method in the sensory assessment of the taste of Gayo Arabica coffee. Sequentially the highest degrees of importance according to sensory assessments of Gayo Arabica coffee taste are Flavor, Sweetness, Balance, Fragrance, Acidity, After-Taste and Body. Based on the analysis of the sensory assessment criteria of Gayo Arabica coffee taste, it showed that the Flavor criterion is the most important criteria compared to other criteria.