Jakarta - The profession of a cook or chef is more occupied by men than women. According to the myth this is because women are sensoryly unstable, is this true?
IPB University lecturer from the Department of Food Science and Technology, Faculty of Agricultural Technology (Fateta), Dede Robiatul Adawiyah denied this myth. Based on the results of the research that has been done, in fact there are differences in sensory threshold values ​​between men and women.

"Women are more sensitive. They have the ability to detect sweetness, at lower concentrations, when compared to men. But there are weaknesses in women. There are menstrual cycles and pregnancy which inevitably affect a person's sensitivity. So in sensory testing, , there are gender provisions. It can't be just men or women. It has to be balanced," said Dede as quoted from the IPB page.

He thinks that only men can become chefs is a myth. A person's sensory abilities are not only determined by gender. To ensure this requires sensory consistency.

"A person is considered to have a good performance in sensory evaluation, determined by several conditions. Namely being able to detect or distinguish and have consistency or be able to provide the same value from time to time with the same product," said Dede.

To become a chef there is no provision between men and women. But it must be admitted because men are more consistent because they do not have varied metabolic cycles.

"To produce the same food product from day to day, consistency is needed. That might be the tendency why many chefs are male," said Dede.

Dede explained that there are more than 30 methods used for sensory research. These methods are more quantitative than qualitative.