Sure, here's a checklist survey questionnaire for pilot testing based on the provided information:

**Survey Questionnaire for Pilot Testing**

*Participant Information:*

- Name: _______________________

- Age: _______________________

- Gender: _______________________

*Accessibility of Tilapia Scale Chips:*

1. What are the accessibility of Tilapia Scale chips as a snack in terms of:

1.1. Taste (Circle the appropriate number)

- [ ] 1 - Sweet

- [ ] 2 - Salty

- [ ] 3 - Sour

- [ ] 4 - Crunchy

- [ ] 5 - Sweet and sour

1.2. Crispness (Circle the appropriate number)

- [ ] 1 - Crispness

- [ ] 2 - Hardness

- [ ] 3 - Crunchiness

- [ ] 4 - Thinness

- [ ] 5 - Thickness

1.3. Appearance (Circle the appropriate number)

- [ ] 1 - Plain white
 - [ ] 2 - Golden yellow

- [ ] 3 - Light brown

- [ ] 4 - Brown

- [ ] 5 - Dark brown

1.4. Aroma (Circle the appropriate number)

- [ ] 1 - Garlicky

- [ ] 2 - Very distinct garlic aroma

- [ ] 3 - Slightly perceptible garlic

- [ ] 4 - Very perceptible garlic

- [ ] 5 - Slightly perceptible garlic

*Methods Evaluation:*

2. Which method is acceptable for preparing Tilapia Scale chips:

- [ ] Soak Solution (Brine solution with alum powder) overnight

- [ ] Soak Calcium hydroxide solution for 5 hours

3. Which drying method is more acceptable for Tilapia Scale chips:

- [ ] Direct sunlight exposure

- [ ] Dryer machine

*Overall Acceptability (9-point Hedonic Scale):*

Please rate your overall acceptability of the Tilapia Scale chips by circling the appropriate number:

- [ ] 1 - Dislike extremely

- [ ] 2 - Dislike very much

- [ ] 3 - Dislike moderately

- [ ] 4 - Dislike slightly
- [ ] 5 - Neither like nor dislike

- [ ] 6 - Like slightly

- [ ] 7 - Like moderately

- [ ] 8 - Like very much

- [ ] 9 - Like extremely

*Sample Codes (For Reference):*

- FFF: Treatment 1 calcium hydroxide without salt

- CCC: Treatment 2 calcium hydroxide with salt

- FFC: Dry in sunlight without salt

- FCC: Dry in sunlight with salt

Thank you for participating in our pilot test! Your feedback is valuable.

Sure, here are separate tables for each numbered section:

**1. Taste:**

| Option | Frequency | Percentage |

|------------------|-----------|------------|

| Sweet | 50 | 10% |

| Salty | 100 | 20% |

| Sour | 80 | 16% |

| Crunchy | 120 | 24% |

| Sweet and sour | 90 | 18% |

**2. Crispness:**

| Option | Frequency | Percentage |

|------------------|-----------|------------|
| Crispness | 60 | 12% |

| Hardness | 70 | 14% |

| Crunchiness | 110 | 22% |

| Thinness | 80 | 16% |

| Thickness | 301 | 60% |

**3. Appearance:**

| Option | Frequency | Percentage |

|------------------|-----------|------------|

| Plain white | 45 | 9% |

| Golden yellow | 75 | 15% |

| Light brown | 130 | 26% |

| Brown | 110 | 22% |

| Dark brown | 261 | 52% |

**4. Aroma:**

| Option | Frequency | Percentage |

|-------------------------|-----------|------------|

| Garlicky | 75 | 15% |

| Very distinct garlic aroma | 60 | 12% |

| Slightly perceptible garlic | 92 | 18% |

| Very perceptible garlic | 130 | 26% |

| Slightly perceptible garlic | 264 | 53% |

**5. Method Preference (Soak Solution vs. Soak Calcium Hydroxide):**

| Option | Frequency | Percentage |

|---------------------------------------------------|-----------|------------|

| Soak Solution (Brine solution with alum powder) overnight | 250 | 50% |

| Soak Calcium hydroxide solution for 5 hours | 371 | 74% |

**6. Drying Method Preference (Direct Sunlight vs. Dryer Machine):**

| Option | Frequency | Percentage |

|------------------------------|-----------|------------|

| Direct sunlight exposure | 280 | 56% |

| Dryer machine | 341 | 68% |

**7. Overall Acceptability (9-point Hedonic Scale):**

| Rating | Frequency |

|--------|-----------|

|4 | |

|5 | |

| 6-9 | |

Please note that the "Overall Acceptability" table does not include specific frequencies or percentages
for ratings 4 and 5, as they were described in ranges in the initial data. Specific percentages for the 6-9
ratings would depend on the actual distribution within that range.

Certainly, I can provide interpretations for the data presented in Chapter 4 of your research paper:
1. **Taste:**

- The data on taste preferences shows that “Salty” is the most preferred taste among respondents,
with 20% of them choosing it. “Crunchy” and “Sweet and sour” are also popular, with 24% and 18%
preferences, respectively.

2. **Crispness:**

- The majority of respondents (60%) prefer snacks with “Thickness.” “Crunchiness” is the second most
preferred crispness factor at 22%.

3. **Appearance:**

- “Dark brown” is the most favored appearance choice, with 52% of respondents preferring it. “Light
brown” is the second most popular at 26%.

4. **Aroma:**

- “Slightly perceptible garlic” and “Very perceptible garlic” aromas are the top two choices, with 26%
and 53% of respondents preferring them, respectively.

5. **Method Preference (Soak Solution vs. Soak Calcium Hydroxide):**

- The majority of respondents (74%) prefer to “Soak Calcium hydroxide solution for 5 hours” over “Soak
Solution overnight,” which is chosen by 50% of the participants.

6. **Drying Method Preference (Direct Sunlight vs. Dryer Machine):**

- A significant majority (68%) opt for the “Dryer machine” for drying snacks, while 56% prefer “Direct
sunlight exposure.”

7. **Overall Acceptability (9-point Hedonic Scale):**

- Detailed percentages for the “Overall Acceptability” rating are not provided, but it’s clear that ratings
in the range of 6 to 9 are important for evaluating the overall acceptability of the snacks.

These interpretations provide a snapshot of the preferences and choices of respondents regarding taste,
crispness, appearance, aroma, and processing methods for the snacks, which is valuable information for
your research paper.