Monell Chemical Senses Center, 3500 M a r k e t Street, Philadelphia, P A 19104 AND DAVID A. Printed in the U.S.A.Įffects of Oral Chemical Irritation on Taste HARRY LAWLESS
Aplikasi − Membandingkan sampel dengan flavor yang kuat dan tak mudah hilang − Sampel perlu diaplikasikan ke kulit pada half-face test − Sampel memiliki stimuli yang kompleks dan membingungkan panelis. Same/Different Test (Simple Difference Test) 
Heymann, Sensory Evaluation of Food, 2010. Tungsten/halogen light SoLux CIE source B (direct sunlight)įull spectrum fluorescent light DuroTest Vitaliteĭaylight fluorescent light Sylvania F40D CIE source D65ĭaylight fluorescent light DuroTest DayLite 65 6,500 Cool-blue CIE source C (overcast daylight) 6,774 Cool-blue CIE source D (daylight) 7,500 Cool-blue a Values collated from commercial literature and Hutchings (1999) Metal halide lamp Sylvania MetalArc ProTech GroLux Wide Spectrum lampĬool white fluorescent light Sylvania T5-cool Warm white fluorescent light Sylvania T5-warm Table 12.2 Light sources, color temperatures, and color rendering indicesa Color rendering Light sourceĬandle High-pressure sodium lamp 40 watt incandescent light bulb 100 watt incandescent light bulb CIE source AĢ2 Close to 100 Close to 100 Close to 100
Perhatikan jenis dan letak lampu penerangan. Gunakan warna-warna yang bersifat putih, cream atau abuabu pada area evaluasi (booth panel, ruang pelatihan/ pengujian) untuk memberikan suasana yang netral dan nonreflektif. Makanan yang kenampakannya berubah dengan cepat dapat menimbulkan permasalahan. Manusia sangat baik mengevaluasi perbedaan warna ketika sampel berdampingan atau ada standard, namun tidak baik ketika mengevaluasi berdasarkan memori. Pastikan panelis tidak buta warna dan gangguan pada mata. Efektif pada situasi: − Untuk menentukan apakah perbedaan produk dihasilkan dari perubahan bahan, pengolahan, pengemasan, atau penyimpanan − Untuk menentukan apakah terdapat perbedaan menyeluruh, dimana tidak ada atribut spesifik teridentifikasi yang terpengaruh − Untuk menyeleksi dan memonitor kemampuan panelis dalam membedakan (triangle dan two-out-offive). 
Same/Different Test (Simple difference test). Sifat atribut yang dinilai Ø Sulit dideskripsikan seperti karakter flavor: duo-trio test, triangle test, pair comparison, two-out-of-five test, “A” – “Not A” test Ø Jika perbedaan sudah dapat diprediksi perbedaan intensitasnya: menggunakan attribute difference test seperti ranking, scoring, dan multiple comparison test. Berdasarkan jumlah sampel yang diuji Ø Dua (2): duo-trio test, triangle test, pair comparison, two-outof-five test, “A” – “Not A” test Ø Lebih dari dua: perbedaan terhadap kontrol, ranking, scoring, dan/atau multiple comparison test. Subjects are asked to concentrate on a single (or a few) attribute(s). These are tests, which are designated to show subjects can detect any difference at all between samples. How Does Attribute X Differ Between Samples? act with quality control, marketing research, packaging andĭifference Tests Overall difference testsĭoes a sensory difference exist between samples? 1.4 A sensory evaluation department may interact with many other departments in a food or consumer products com-Ĭompany’s marketing efforts. Go to Panel Setup Nature of Difference Question? yesĬhoose from: descriptive analysis techniques or modificationsįig. No Choose from: Preference/choice Ranking Rated AcceptabilityĬhoose from: Overall difference tests n-alternative forced choice Rated difference from control Methods Selection Consumer Acceptability Question? Trained panelists provide a total sensory description of the sample, including appearance, odour, flavour, texture and aftertaste Measure the amount of difference between samples, and allow samples to be ordered by increasing or decreasing intensity of characteristic To obtain preliminary information on product differences, or to screen panelists Difference tests to determine whether two samples can be distinguished from each other by sensory analysis. Hedonic tests to measure degree of liking for a product. 
Acceptance tests to determine the degree of consumer acceptance for a product. Preference tests allow consumers to express a choice between samples one sample is preferred and chosen over another or there is no preference. Uji berorientasi produk Product-oriented (analytical) tests. Uji berorientasi konsumen Consumer-oriented (affective) tests. Klasifikasi Uji Sensoris berdasarkan tujuan pengujian Program Studi Teknologi Pangan dan Hasil Pertanian Fakultas Teknologi Pertanian Universitas Gadjah Mada
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