Abstract: This paper deals with the application of a fuzzy set in
measuring teachers- beliefs about mathematics. The vagueness of
beliefs was transformed into standard mathematical values using a
fuzzy preferences model. The study employed a fuzzy approach
questionnaire which consists of six attributes for measuring
mathematics teachers- beliefs about mathematics. The fuzzy conjoint
analysis approach based on fuzzy set theory was used to analyze the
data from twenty three mathematics teachers from four secondary
schools in Terengganu, Malaysia. Teachers- beliefs were recorded in
form of degrees of similarity and its levels of agreement. The
attribute 'Drills and practice is one of the best ways of learning
mathematics' scored the highest degree of similarity at 0. 79860 with
level of 'strongly agree'. The results showed that the teachers- beliefs
about mathematics were varied. This is shown by different levels of
agreement and degrees of similarity of the measured attributes.
Abstract: Knowing consumers' preferences and perceptions of
the sensory evaluation of drink products are very significant to
manufacturers and retailers alike. With no appropriate sensory
analysis, there is a high risk of market disappointment. This paper
aims to rank the selected coffee products and also to determine the
best of quality attribute through sensory evaluation using fuzzy
decision making model. Three products of coffee drinks were used
for sensory evaluation. Data were collected from thirty judges at a
hypermarket in Kuala Terengganu, Malaysia. The judges were asked
to specify their sensory evaluation in linguistic terms of the quality
attributes of colour, smell, taste and mouth feel for each product and
also the weight of each quality attribute. Five fuzzy linguistic terms
represent the quality attributes were introduced prior analysing. The
judgment membership function and the weights were compared to
rank the products and also to determine the best quality attribute. The
product of Indoc was judged as the first in ranking and 'taste' as the
best quality attribute. These implicate the importance of sensory
evaluation in identifying consumers- preferences and also the
competency of fuzzy approach in decision making.