UNIVERSITI KUALA LUMPUR

MALAYSIAN INSTITUTE OF CHEMICAL & BIOENGINEERING TECHNOLOGY

LABORATORY TECHNICAL REPORT

SUBMISSION FORM

To: Madam Noriza bt Ahmad Code Subject: CFD30303

From: Student ID. No.:
Muhammad Adib Haziq bin Amran 55104316065
Muhammad Mushihin bin Mohamad Nor 55104316057
Siti Aisyah bt Zahrin 55104316086

No. of Group: Date of Experiment: 7th March 2018

Title of Experiment: Ranking Test

Received by: Date of Submission:

Note: Late submission will not be accepted.

*To be filled by the marker*

VERY VERY
POOR GOOD EXCELLENT
CRITERIA POOR GOOD
2 3 5
1 4
1.0 ABSTRACT & OBJECTIVES (HALF PAGE 2 4 6 8 10
ONLY) (TOTAL: 10%)
1. State the summary to the experiment
conducted.
2. State the objectives of the experiment (point
form)
2.0 PROCEDURES (TOTAL: 5%) 1 2 3 4 5
1.Methodology is presented in suitable and
understandable flowchart.
3.0 RESULTS (TOTAL: 10%) 2 4 6 8 10
1.Data are presented as deemed suitable with
complete label and units in tables and/or graphs.
4.0 DISCUSSIONS (MAXIMUM 1 PAGE) (TOTAL: 3 6 9 12 15
15%)
1. Explanations of the referred tables and/or
graphs are presented after it.
2. Discuss on the findings and relations to the
theory and objective of experiment.
5.0 CONCLUSIONS (TOTAL: 5%) 1 2 3 4 5
1. Summary of the results to relate the findings or
results with the theory applicable to the
experiment.
6.0 REFERENCES (TOTAL: 5%) 1 2 3 4 5
1.Minimum of 4 references.

TOTAL MARKS
 Lab Technical Report
Course code/name

Abstract & Objective(s):

The objectives of the experiment are to understand about level of measurement in sensory evaluation of
food, to assign an order to the samples according to his or her preference and to collect primary data from
consumer panelist for decision making.

Generally, the purpose of the experiment of ranking test was to understand about level of
measurement in sensory evaluation of food. Besides that, the experiment was to assign an order
to the samples according to his or her preference and to collect primary data from consumer
panelist for decision making. Ranking is an extension of the paired-preference test. The number
of samples tested is dependent upon the panelist span of attention and memory as well as
physiological consideration. The procedure of this experiment started with panelist should rinse
their mouth before start testing each sample. Then, panelists were given four samples with
different sweetness. The panelist should rank their observation or testing from the sweetest to
least sweets. All four samples were being coded with random numbers. For the last steps, the
panelist should place all the code number in appropriate lines.

Methodology:

Using a suitable flowchart, state the steps involve in this lab work.

Rinse your mouth by using distilled water

Begin the sample from left to right

Retaste if you want

Result/ Discussion:
The purpose of the experiment of ranking test were to understand about level of measurement in
sensory evaluation of food and assign an order to the samples according to the person
preferences. Besides, to collect primary data from consumer panelist for decision making.

Based on theory, sensory analysis (or sensory evaluation) is a scientific discipline that applies
principles of experimental design and statistical analysis to the use of human senses (sight, smell,
taste, touch and hearing) for the purposes of evaluating consumer products.

Based on the experiment, ranking test method were chosen as part of the sensory evaluation as
the method actually allows for assessing differences among several samples based on the
intensity of a single attribute, of several attributes or of an overall impression. It is actually used
to find if differences exist but cannot determine the degree of difference that exists between
samples.

In the experiment, during the evaluation session, consumer panelists receive several samples,
differently coded and adequately randomized, and were asked to rank them in the range of from
the sweetest to less sweet based on their order of preference. Based on the theory, ranking test
were held just to indicate the direction of the preference for the product and not give the
indication of the size of the preference between successive products.

Basically, the experiment was started by rinsing all the panelist mouth with distilled water that
was prepared before tasting each sample. Then, the sample was beginning from left to right and
were retaste as often as the panelist wants.

Ranking test was basically focused on preference test. In the experiment, the level of sweetness
in each sample were evaluated by all three panelists. Based on the results, the observation shows
that, the codes with 670, 946 and 151 chosen by the three panelists indicated that the codes were
the highest level of sweetness while for codes of 415, 920 and 596 was the second highest level
of sweetness. Besides, for codes of 279, 108 and 649 were the codes that has the third level of
sweetness based on the range level of sweetness. Last but not least, for codes with 206, 724, and
383 was the codes that are for the least sweetness as the sweetness are slowly begin to disappear
from the sample.

The level of sweetness was able to be determined by the panelist was because the sample might
be added certain carrier such as sugar, citric acid or any other ingredients that could make the
panelist to be able to judge the sample based on their preferences of the level of sweetness itself.

Ranking test has its advantages and disadvantages in sensory evaluation. For its advantages,
ranking test is undeniably cheaper, faster and easier, particularly when the number of objects
ranked is between 5 and 10, and the raters are not highly trained. Besides, ranking is able to
remove any effect of judge severity, while permitting judge ranking patterns to be compared for
quality control meanwhile as for its disadvantages, it is difficult to combine data from different
rankings, and the information contained in the data is limited. Furthermore, it is also troublesome
to reanalyze rankings in order to investigate a different hypothesis.
Conclusion:

From the experiment, the ranking tests is needed to differentiate the from the lowest to the
highest. It can be other things than sweetness such as salty or what else based on the sample that
had been used. To become a good panelist, we need to understand about level measurement in
sensory evaluation of food. It because, usually many consumers will follow what a food panelist
suggested. During the experiment there had some errors happen. First of all, the panelist not
rinse their mouth clearly before test their next sample. Next, some of the panelist chat with other
and make their opinion will follow others opinion.

References :

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2003, FEMS Microbiology Letters, Volume 219, Pages 129–135, Broad and complex antifungal
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 Chiba University, Japan. "Fungus and Actinomycetes Gallery". Chiba University Medical
Mycology Research Center. Retrieved 26 June 2012.
 Kurtzman CP, Piškur J (2006). "Taxonomy and phylogenetic diversity among the yeasts". In
Sunnerhagen P, Piskur J. Comparative Genomics: Using Fungi as Models. Berlin: Springer.
 Walker K, Skelton H, Smith K (2002). "Cutaneous lesions showing giant yeast forms of
Blastomyces dermatitidis". Journal of Cutaneous Pathology.