Professional Documents
Culture Documents
Date: 09-Nov-22
Serie N° : PNJ I
Example In Just In Out Total Score % IN Comments based on Key Sensory Attributes
Sample 01 2 2 0 4 2 83
Sample 02 1 2 1 4 5 58 Burnt off flavour, bitter
SLED
No. Sample N° Note In Just In Out Total Score % IN Comments based on Key Sensory Attributes Batch
DD/MM/YYYY
1 TP Ori 2.3 1kg " Share Tea " Batch 1 4 0 0 4 0 100 JI221UY02A 1 7/9/2023
2 Caramel Sauce 1L " Bobaking " Batch 23 4 0 0 4 0 100 JH221UD04 08/11/2023
3 Caramel Sauce 1L " Bobaking " Batch 24 4 0 0 4 0 100 JH221UD04 08/11/2023
4 Caramel Sauce 1L " Bobaking " Batch 25 4 0 0 4 0 100 JH221UD04 08/11/2023
5 Mango Jam 2.3kg " Bobaking " Batch 1 4 0 0 4 0 100 JI221UD02 11/9/2023
6 Mango Jam 2.3kg " Bobaking " Batch 2 4 0 0 4 0 100 JI221UD02 11/9/2023
7 Mango Jam 2.3kg " Bobaking " Batch 3 4 0 0 4 0 100 JI221UD02 11/9/2023
8 Mango Jam 2.3kg " Bobaking " Batch 4 4 0 0 4 0 100 JI221UD02 11/9/2023
9 Mango Syrup 750ml " Bobaking " Batch 1 4 0 0 4 0 100 JI221UC05 11/9/2023
10 Mango Syrup 750ml " Bobaking " Batch 2 4 0 0 4 0 100 JI221UC05 11/9/2023
11 Mango Syrup 750ml " Bobaking " Batch 3 4 0 0 4 0 100 JI221UC05 11/9/2023
Note: Sample N° = Product name
Panelist SHIFT 1: TFK;DIKI;MLN;IWAN
Panelist SHIFT 2:
Decision Rule for Finished Product In/Out test
Score calculation: % In:
1 Out = 3 points 1 Just In = 1 point 1 In = 0 point [1-(Total Score)/(Higher Number of points)]*100
Total score =(Number of Out* 3)+(Number of Just In*1)+(Number of In *0) Decision rule:
Higher number of points = 3*Number of panellists per sample If % In > 80% Release, otherwsie "Don't release"
5 1 0 1 94% 6 1 0 1 95%
5 0 1 3 83% 6 0 1 3 86%
4 2 0 2 89% 5 2 0 2 90%
3 3 0 3 83% 5 1 1 4 81%
4 3 0 3 86%
3 4 0 4 81%
With 10 panellists
Calculated
In Just In Out % In Decision
Score
10 0 0 0 100% Release
9 1 0 1 97%
9 0 1 3 90%
8 1 1 4 87%
8 2 0 2 93%
7 3 0 3 90%
7 2 1 5 83%
6 4 0 4 87%
5 5 0 5 83%