Table 6. Consumer acceptance of the sulgidduk with different ratio of galangal powder

Consumer acceptance¹⁾	Sulgidduk added with galangal powder					F-value
Consumer acceptance¹⁾	Control²⁾	2%	4%	6%	8%	F-value
Appearance	8.10±1.08^3)a	5.55±1.85^b4)	5.05±1.78^bc	4.50±2.40^cd	4.18±1.80^d	29.01^***5)
Flavor	7.58±1.57^a	5.55±1.55^b	5.15±1.87^bc	4.43±1.82^cd	3.85±2.05^d	25.58^***
Texture	7.75±1.26^a	5.50±1.57^b	4.25±1.92^c	3.80±2.17^cd	3.35±2.11^d	37.05^***
Taste	7.70±1.38^a	5.45±1.40^b	4.40±1.88^c	4.00±2.02^c	3.18±1.92^d	40.33^***
Overall acceptability	7.88±1.26^a	5.68±1.23^b	4.70±2.05^c	3.45±1.97^d	3.00±1.60^d	55.13^***

Sensory score: 1 very bad ↔ 9 very good.
Not added with galangal powder.
All values are means±SD (n=40).
Means with the different superscript letters in the same row are significantly different by the Duncan’s multiple range test at p<0.05.
^***Significant at p<0.0001.