Perbandingan Metode Uji Pembedaan dan Metode Uji Segitiga Terhadap Panelis di PT XYZ

Putri, Ratu Alfitha Yusrania Shofyana (2025) Perbandingan Metode Uji Pembedaan dan Metode Uji Segitiga Terhadap Panelis di PT XYZ. Tugas Akhir (S1) - thesis, Universitas Bakrie.

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Abstract

Sensory testing is often used to support the development and quality control of products in the food industry. At PT XYZ, sensory testing is an important process implemented as one of the stages of the final quality assessment of food products. PT XYZ has already established a sensory testing method using the difference test, which is conducted regularly every month for screening and tertiary panelists. Panelist is considered trained if they achieved an attendance rate of at least 70%, requiring minimum of eight attendances, and a basic taste score of at least 70%. However, this process requires considerable time to identify trained panelists and incurs significant costs due to the necessary equipment and materials for each test. This study aims to identify a more efficient test method using a panelist performance test to produce consistent and accurate panelists at PT XYZ. A total of 30 panelists were divided into three groups, with 10 panelists in each group to be tested using the panelist performance test. The groups consisted of one group using the difference test method, another group using the triangle test and a group without undergoing a sensory sensitivity test. The results showed that the group trained with the triangle test method produced more panelists with a sample standard deviation (SD, s) below 0.50 compared to the other two groups, with seven panelists meeting this criterion. Based on these findings, it is concluded that the triangle test method is more efficient for determining tertiary panelists at PT XYZ. In accordance with ISO 8586:2012 Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors, the triangle test is recognized as one of the standard test methods for the formation of tertiary panelists.

Item Type:	Thesis (Tugas Akhir (S1) - )
Uncontrolled Keywords:	Panelist, Different Test, Triangle Test, Panelist Performance Test
Subjects:	Food Science and Technology Food Science and Technology > Analisis Sensori Thesis > Thesis (S1)
Divisions:	Fakultas Teknik dan Ilmu Komputer > Program Studi Ilmu dan Teknologi Pangan
Depositing User:	Ratu Alfitha Yusrania Shofyana Putri
Date Deposited:	24 Feb 2025 08:08
Last Modified:	24 Feb 2025 08:08
URI:	https://repository.bakrie.ac.id/id/eprint/11285

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