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TEST SCORING

REPORT SENSORY EVALUATION PRACTICUM

TEST SCORING








By:
Mohammad Wasil
J1A114013


AGRICULTURAL TECHNOLOGY DEPARTMENT
OF AGRICULTUREOF TECHNOLOGY FACULTY
UNIVERSITYJAMBI
2016

INTRODUCTION
1)          Background
Sensory or organoleptic evaluation is a science that uses human senses to measure the texture, the appearance, aroma and falvor. Therefore in the end target is consumer acceptance, the organoleptic test that uses panelist (trained tasters) are considered the most sensitive and therefore often used in assessing the quality of various types of food. To measure the shelf or in other words to determine the expiration date of the food.
Sensory testing plays an important role in the development of products to minimize risk in decision making. Panelists can identify sensory properties that would membntu to describe the product. Sensory evaluation are used to assess the presence of the desired changes or undesirable in the product or ingredients of the formulation. Identify areas perngembangan, evaluate competitors' products and provide the necessary data for promotional products.
Test scoring is used to assess the quality and intensity of specific properties eg, sweetness, hardness, taste, and color. In addition it is used to find the correlation subjective measurement in determining the objective measurement precision.

2)          Objective
To provide a specific value or score to a quality characteristics, gives a score corresponding score according to the criteria on the product.

CHAPTER II
LITERATURE REVIEW

2.1 Test Scalar
Test Scalar is a test where panelists stated amount of impressions that it generates. Quantities are expressed in the form of a scalar quantity or in numeric form. The most usual form of a scalar quantity in states that form a straight line or called a scalar test line (Susiwi, 2009).
According Soekarto (1985) test scalar include:
1) Test scalar line
2) Test scoring
3) Test paired comparison
4) Test comparison plural
5) Test penjenjangan

2.2 Test scoring
Test scoring is a test using a scale of 1 being the highest and 7 as the lowest value (1-2-3-4-5-6-7). These specifications are included in the score sheet (Soekarto, 1985).
The scope and application of the test scoring is panellists were asked to assess the appearance of the sample based on the intensity of the attributes or properties assessed. Panelists must be understood the nature of which will be assessed. Therefore, in this test was used panelists were selected and trained. This test mode is often used to assess the quality of specific properties, for example the sweetness intensity, hardness, taste, and color. Also used to look for correlation of subjective and objective measurement in determining the precise objective measurements (Kartika, 1988).
According Setyaningsih (2010) with the creation of a scoring scale to note several things, among others, the following:
a. If the assessed value of the order of nature, the nature of which is judged is their appearance for, then the smell, then taste (taste).
b. Scale terlalau not too big or small, is expected to illustrate the nature of the rated and reproducible.
c. There is a common perception among the panelists about the differences and similarities that exist by comparing the standard premises or an agreement.
d. For the purposes of control to be able to use the terms good and not well adapted to the standards if necessary.
e. The scale of values that can be made use of structured pieces of unstructured scale while the head and back of any given description.
f. Form scales commonly used together with hedonic scale.
Test scoring dilakaukan approach the scale or score required by the specific description of the product quality attributes. In the figure scoring system used to assess the intensity of the product with the order of increasing or decreasing. Test scoring is done is scoring that provides the numerical value to set the value of the sensory quality of the material being tested at the level of quality or level of hedonic scale. Quality scale level expressed in the quality scale is standard. Test scoring is a test using a scale number 1 as the lowest value and the number 6 as the highest value (Soekarto, 1985).
The importance of scoring the test in the field of food technology is the quality of the quality inspection, process control, and product development. Scale of one part of the sensory test is the test scoring. Basically, a distinction of scoring the test. Test scoring is a test in assessing the sample based on the attributes or properties that are rated at lab tested (Stone, et al, 2004).

CHAPTER III
METHODOLOGYPRACTICUM

3.1Time and place
Practicalit held on Friday, April 22, 2016 at 07.30 pm in the Processing Laboratory (Kitchen) Faculty of Agriculture, University of Edinburgh.
3.2 Equipment and Materials
Equipment used in this lab that is, a plastic cup (small cup), spoons, stationery panelists and questionnaires. The materials used are, syrup Marjan (code 815), ABC syrup (code 558), syrup Hornet's Nest (code 384) and mineral water.
3.3 Working Procedure
3 Prepared sample to be tested with code 815 syrup (syrup Marjan), 558 code syrup (syrup ABC), and the 384 code syrup (syrup Hornet's Nest). Panelist was asked to give an assessment of the color and flavor of the sample and a brief reason against that judgment. Assessment is done by providing √ mark in the column that has been provided in the questionnaire according to the instructions.
CHAPTER IV
RESULTS AND DISCUSSION

4.1 ResultsObservations
Table 4.1.1 Test Resultson the color of the syrupScoring
Panelists
Sample Code
Number







815 558 384 1 3 3 2 8




















6
4
5
3
12
7
3
3
2
8
8
3
3
2
8
9
2
3
2
7
10
3
3
3
9
11
3
3
5
11
12
3
3
2
8
13
3
3
2
8
14
4
4
2
10
15
3
3
2
8
16
2
3
2
7
17
4
3
2
9
18
3
4
4
11
19
2
3
3
8
20
1
2
3
6
21
3
3
2
8
22
2
3
3
8
23
3
3
4
10
24
3
3
2
8
25
3
2
2
7
26
33

4
10
27
3







3 2 8 28 4 2 5 11




















Total
90
99
82
271
average
2.813
3.094
2.563
8.469
·


Table 4.1.2 Results of ANOVA on the color of the syrup
source of diversity
db
JK
KT
CalculateF
F Table
Taraf 5%
Example
2
4.5208
2.2604
3.8067
3.15
Panelists
31
0.8599
0.8599


Error
62
36.8125
0, 5938


Total
95
67.9896




4.1  Discussion
Test scoring is a test in which panelists were asked to assess the appearance of the sample based on the intensity of the attributes or properties were assessed using a visual analogue scale were included in the questionnaire. In testing the scoring type of sample used in the test lab are syrup Marjan scoring with a 815 code, with code 558 ABC syrup and syrup honeycomb with code 384.
In the test scoring is based on the ANOVA table to the acquired color parameters of F sample was 3.80. When compared with Ftable 5% ie 3.15, the value of F larger than Ftabel level of 5%. Therefore it can be concluded that all three samples of the syrup in color parameters there is no difference.
Reviewed by scoring test ANOVA tables on parameters acquired taste Fhitung sample was 13.48. When compared with Ftable 5% ie 3.15, the value of F larger than Ftabel level of 5%. Therefore it can be concluded that all three samples was significantly different syrup significantly in taste parameters.
CHAPTER V
CLOSING

5.1  Conclusion
From the lab test scoring has been done based on observations obtained it can be concluded that the principle of scoring test that provides the numerical value or set the value of the sensory quality of the material being tested at the level of the quality or level of hedonic scale. In all three samples the color parameters of the syrup marjan syrup, molasses and syrup ABC were not significantly different wasp nests where Fhitung (3.80)> Ftabel 5% (3.15). While the parameters of the three samples syrup flavor syrup Marjan, ABC syrup and syrup honeycomb, do not think there are significant differences that Fhitung (13.48)> Ftabel 5% (3.15).



REFERENCES

Kartika, B. 1988.Food Ingredients sensory TestGuidelines.Inter-University Center for Food and Nutrition: Yogyakarta
Setyaningsih, Dwi, Anton A., Maya P .. 2010.For the Sensory Analysis of Food and AgroIndustries.IPB Press: Bogor
Soekarto, ST. 1985.AssessmentAppearance.Work Bharata Script: Jakarta
Susiwi. 2009.Handout AssessmentAppearance.FPMIPA. Universitas Pendidikan Indonesia: Bandung

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