RESULT

Sample product:
1. snackie
2. lee biscuit
3. munchy's
[Evaluation form]
Name : Nur Aziemah
Date: 1/3/2016
Panel : 1
Table 1.1 Nur Aziemahs result value(in cm) based on scale

Sample/coded
Evaluation

Scale
Color
Flavor
Sweetness
Saltiness
Texture
Likeness

905
2.6
9
6.8
0.6
6.9
11.3

132
11.3
11.33
2.5
0.7
11.2
6.9

212
6.9
11.9
6.8
0.8
9.2
11.4

Name: Nur Alimah

Date: 1/3/2016
Table 1.2 Nur Alimahs result value(cm) based on scale
Sample/coded
Evaluation

Scale
Color
Flavor
Sweetness
Saltiness
Texture
Likeness

894
6
9
8.8
0.7
4.7
4.9

662
0.8
4.2
2.8
0.7
11.3
11.6

246
11.5
10.9
0.8
0.9
5.1
2.9

Name : Syahidatul Syuhada

Date: 1/3/2016
Panel: 3

Table 1.3 Syahidatul Syuhadas result value(cm) based on scale.

Sample/coded
Evaluation

Scale
Color
Flavor
Sweetness
Saltiness
Texture
Likeness

9
3.2
8.9
5.2
0.9
9.2
10.5

ANNOVAS TECHNIQUES
Table 2.1 Result for Color by all panellists
[Brown Color]
Colour

Snackie

Lee
Biscuit

278
8.2
6.8
4.7
0.8
4.9
5.0

850
7.8
9.1
9.0
0.7
11.4
9.2

78

Munchy's

Panelist
Nur Aziemah
Nur Alimah
Syahidatul

s
2
11.3
0.8
8.2

1
2.6
6
3.2

3
6.9
11.5
7.8

Syuhada
Figure 2.1.2 about summarize the result by used Annovas method.
SUMMARY
Groups
Count
Column 1
3
Column 2
Column 3

3
3

Sum
11.8

Average
3.93333

Variance
3.29333

20.3

3
6.76666

3
29.1033

26.2

7
8.73333

3
5.94333

ANOVA
Source
of

SS

df

MS

P-value

F crit

Variation
Between

34.9355

17.4677

1.36680

0.32424

5.14325

Groups
Within

6
76.68

8
12.78

Groups
Total

111.6156 8

Table 2.2 Result for Flavouriness by all panellists

[Chocolate Flavor]
Lee
Flavor
Panelist
Nur

Snackie Biscuits Munchy's

1
2
3

Aziemah
Nur

9
9

11.33
4.2

11.9
10.9

Alimah
Syahidatul
Sweetness
Shuada
Panelist
Nur
Aziemah
Nur

8.9
Snackie
1

Lee
6.8
9.1
Biscuits Munchy's
2
3

6.8

2.5

6.8

Figure 2.2.1: about summarize the result by

used Annovas method.

Alimah
8.8
Anova: Single Factor
Syahidatul

2.8

0.8

Shuada
5.2
4.7
9.0
SUMMARY
Groups
Count
Sum Average
Column 1
3
26.9 8.96666

Variance
0.00333

Column 2

22.3

7
7.44333

Column 3

3
31.9

3
10.6333

3
2.01333

ANOVA
Source

of

3
13.0196

SS

df

MS

Variation
Between

15.2744

7.637211 1.52375

Groups
Within Groups

2
30.0726

Total

45.3470

5
5.0121

Table 2.3 Result for Sweetness by all panellists

[Sweetness]

P-value

F crit

0.29165

5.14325

Figure 2.3.1 about summarize the result by used Annovas method.

Anova: Single Factor

SUMMARY
Groups

Coun

Su

Average

Variance

Column 1

t
3

m
20.8 6.93333

3.253333

10

3
3.33333

1.423333

3
16.6 5.53333

18.01333

Column 2
Column 3

ANOVA
Source

of SS

Variation
Between Groups 19.76
Within Groups
45.38

df

MS

P-value

F crit

2
6

9.88
7.56333

1.306302 0.338104 5.143253

3
Total

65.14

Table

Result for Saltiness by all panellists

[Saltiness]
Lee
Saltiness
Panelist
Nur

Snackie Biscuits Munchy's

1
2
3

Aziemah
Nur

0.6
0.7

0.7
0.7

0.8
0.9

2.4

Alimah
Syahidatul
Shuada

0.9

0.8

0.7

Table 2.4.1 Figure 2.3.1 about summarize the result by used Annovas method.
SUMMARY
Groups

Count

Su

Average

Variance

Column 1

m
2.2

0.73333

0.02333

2.2

3
0.73333

3
0.00333

2.4

3
0.8

3
0.01

SS

df

MS

P-value

F crit

Variation
Between

0.00888

0.00444

0.36363

0.70947

5.14325

Groups
Within Groups

9
0.07333

4
0.01222

Column 2

Column 3

ANOVA
Source

of

3
Total

0.08222

Table 2.5 Result for Texture by all panellists

[Texture]
Lee
Texture
Panelist
Nur

Snackie Biscuits Munchy's

1
2
3

Aziemah
Nur

6.9
4.7

11.2
11.3

9.2
5.1

Alimah
Syahidatul
Shuada

9.2

4.9

11.4

Table 2.5.1. Figure 2.3.1 about summarize the result by used Annovas method.
Anova: Single Factor
SUMMARY
Groups

Count

Su

Average

Variance

Column 1

m
20.

6.93333

5.06333

Column 2

8
27.

3
9.13333

3
13.4433

Column 3

4
25.

3
8.56666

3
10.2233

SS

df

MS

P-value

F crit

Variation
Between

7.82888

3.91444

0.40874

0.68167

5.14325

Groups
Within Groups

9
57.46

4
9.57666

ANOVA
Source

of

7
Total

65.2888

Table 2.6 Result for Likeness by all panellists

[Likeness]
Lee
Likeness
Panelist
Nur

Snackie Biscuits Munchy's

1
2
3

Aziemah

11.3

6.9

11.4

Nur
Alimah
Syahidatul

4.9

11.6

2.9

Shuada

10.5

5.0

9.2

Table 2.6.1 about summarize the result by used Annovas method.

Anova: Single Factor
SUMMARY
Groups

Count

Su

Average

Variance

Column 1

m
26.

8.9

12.16

Column 2

7
23.

7.83333

11.54333

Column 3

5
23.

3
7.83333

19.4633

SS

df

MS

P-value

F crit

Variation
Between

2.27555

1.13777

0.07907

0.92491

5.14325

Groups
Within Groups

6
86.3333

8
14.3888

ANOVA
Source

of

3
Total

88.6088

9
8

9
*The function Annovas method for analysis of varience. The higher the standard deviation,
the increase variance linear for three samples were tests. If F < F crit , the hypothesis was
approved. Example for Likeness Annovas summarize, F < F crit was 0.210512 < 3.885294, the
hypothesis was approved because mean for three population(sample) that same value and
standard deviation with variance linear for three sample tests. If F > F crit the hypothesis wasnt
approved because the mean not same for three population depend the variance and standard
deviation not linear for three sample tests

PROCEDURE
1. Mouth was rinsed by using the distilled water which had prepared before tasting each
sample.
2. The tasting was beginning with the sample from left until right.
3. The panellists were retest as often as he or her need to.