Application of fuzzy logic in organoleptic tests (case study on fish floss products)

Abstract

This research aims to eliminate uncertainty due to organoleptic quality assessment, with the application of fuzzy logic. A case study was carried out by measuring the quality of fish floss products in Ambon city. This organoleptic quality assessment is linguistic in nature, so the variables and parameter determination are uncertain. Because of the uncertainty of the variables and parameters used, one method that can be applied is to use fuzzy logic. The basis of fuzzy logic is the fuzzy set theory. In fuzzy set theory, the role of the degree of membership as a determinant of the existence of elements in a set is very important. The results indicate that fuzzy logic can be used to reduce uncertainty in the organoleptic analysis. The quality of fish floss is at the real value of 4.12. Thus, consumers generally assume that the quality of fish floss is good.