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SCALAR TEST LINE

REPORTS PRACTICUM SENSORY EVALUATION

SCALAR TEST LINE



By:
Mohammad Wasil
J1A114013



AGRICULTURAL TECHNOLOGY DEPARTMENT
OF AGRICULTUREOF TECHNOLOGY FACULTY
UNIVERSITYJAMBI
2016



CHAPTER I
INTRODUCTION

1.1  Background of
The organoleptic test to a food is assessment using the senses, namely sight, taste, smell, and the listener. The results of the organoleptic tests on the product to be assessed include the appearance test, smell, taste, and texture. Sensing flavor divided into sweet, salty, bitter, and sour. Consumers will decide to accept or reject the product with four flavors.
Texture is everything related to mechanical, taste, touch, sight and hearing which includes assessment of the wetness, dry, hard, smooth, rough and greasy. Rate texture of food can be made by menngunakan fingers, teeth, and langi ceiling. Factor texture of them is by hand palpation, tenderness and easy to chew.
In sklar test, panelists were asked to state the amount of impressions obtained (in the form of a scalar quantity / numeric scale). The scale of the line drawn in the form of a straight line with the division skla directed by the same distance, can be expressed numerically. Panelists were asked to state nesaran impression with vertical lines mark or sign of x at the point scalar line.
1.2  Objective Theof
objective  this lab is to determine the level of organoleptic sample.



CHAPTER II
LITERATURE REVIEW

2.1 TestScalar
TestScalar is a test where panelists stated amount of impressions that it generates. Quantities are expressed in the form of a scalar quantity or in the form of a numeric scale (Susiwi, 2009).
Testing covers scalar scalar test line, scoring test, paired comparison test, this principle resembles a pair test. The difference is in the question a couple of test presence or absence of the difference plus where more and continued with the excess level (Adawyah, R, 2006).
Scalar depicted in a straight line with a scale division berrah with the same distance and Scalar tape is the degradation that leads such as color (Ridwan.2005).

2.2 Scalar Line Test
Test Test skla sklar line is that using the line as a determinant parameters of stimulation. Scalar depicted in several forms:
1. Form a straight line directed to the scalar division at the same distance and can be expressed numerically.
2. Shape Scalar tape is the leading degradsi (such as color degradation of very white to black).
Panelists in, ask for the amount stated in the line scalar impression with vertical lines or an x at the point scalar line (Susiwi, 2009).

CHAPTER III
METHODOLOGY

3.1 Time and Place
Practicum conducted on Friday, April 15, 2016. At 7:30 pm held at the Faculty of Agricultural Technology Processing Laboratory of the University of Edinburgh.
3.2 Equipment and Materials
The tools used in this lab is a serving dish, stationery, and questionnaires. While the materials used are biscuit Marie Roma (code 467), Biscuit Marie ATB (code 393) and Marie Khong Guan biscuits (code 213), as well as mineral water.
3.3 Working Procedure
3 Prepared samples to be tested are 467 code samples, samples 393 and 213. The code samples Panelists were asked to rate the level of crispness biscuit by providing an x on the line in the questionnaire scale, ranging from not crisp to very crisp. Assessment is carried out for each test sample.






CHAPTER IV
RESULTS AND DISCUSSION

4.1 Observations
            Table ANOVA test scalar
NO-line
source of diversity
Db
JK
KT
F.Hitung
F.Tabel 5%
1.
Example
5.4015 2.7008 1.6886


2
3.15 *
2.
Panelists
38
35,9143
0.9451


3.
Error
76
33.2652
0.7095


4.
Total
116
74.581




4.2 Discussion
organoleptic test is highly dependent on the reliability of the preparation phase of panelists, facilities and infrastructure, as well as the type of sensory analysis data analysis methods. In this lab testing scalar similar to hedonic test, gives a score or ranking of preference for products with value parameter 1 to 5 denganbesaran scalar. Scalar test aims to express the amount of impressions obtained panelists with the line as a parameter determining the impression of a stimulus. To assess the level of crispness Marie biscuits from crispy not until very crisp.
In a scalar test samples of biscuit lines used different types of brands namely biscuits Marie roma code 467, code 939 ATB Confectionery and biscuits Khongguan 213 code. Based on test ratings Scalar line of 39 panelists, judging from the amount of the average scale score obtained, it can be stated that the panelists preferred the sample code that is Confectionery Khongguan 213 based on the level of crispness biscuit among the three samples tested.
From the score level of crispness on the biscuit and then analyzed using analysis of variance to determine the degree of difference from the third biscuit based on the response of each panelist. In derajt freedom (db) diguanakan to see the price of the lowest F nayat untukmenyatakan depending on the rate of 5% and 1%. And the results of calculations based on the observation table F count biscuit sample has a smaller value than the F table 5% and 1%, so it can be concluded that the third level of crispness on the biscuit were not significantly different.


CHAPTER V
CLOSING

5.1 Conclusion
These three ingredients namely Marie Khong Guan Biscuit, Biscuit Marie Roman, and Biscuit Marie ATB can be seen that the level of crispness are not significantly different, as compared with F table at 5% level.










REFERENCES

Adawyah, R.2006.Pengujian Appearance. Earth Literacy: Jakarta
Riwan.2005.Sifat-Personality Appearance Food Materials Testing. UI Press.Jakarta
Soekarto ST2001.Penilaian Appearance Food Industry. Work Bhrata Script: Jakarta
Susiwi.2009.Handout Rating Appearance. FPMIPA. Education Iniversitas Indonesia: Bogor

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