Manual of IN/OUT Test for Sensory Evaluation Training at PT Nestle Indonesia

Abstract

PT Nestlé Indonesia performs analysis sensory evaluation using In/Out test method to maintain product quality. The evaluation always involved trained panelists as measuring tools, and need training session as analytical guide to the quality of the product tested. The objectives of this internship are organizing recruitment and selection trained panelist; collecting and evaluating the panelist results; and developing materials for training of key sensory attributes used in In/Out training.From the process of recruitment and selection using the departement A and marketing teams, it was choosen 39 panelist as trained panelist. During training, material and preparation sample are the most critical component. Based on consumer testing result it was obtained 20 critical attributes of Business A which will give effect if too dominating presence on the product.This attribute is completely explained in the available material training