Manual of In/Out Test for Sensory Evaluation Training at PT Nestlé Indonesia

MANUAL OF IN/OUT TEST FOR SENSORY EVALUATION
TRAINING AT PT NESTLÉ INDONESIA

AKTRI’S MAULIDDIAN

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURAL ENGINEERING AND TECHNOLOGY
BOGOR AGRICULTURAL UNIVERSITY
BOGOR
2013

STATEMENT LETTER OF MANUSCRIPT, SOURCE OF
INFORMATION AND COPYRIGHT DEVOLUTION
Hereby I declare that the manuscript entitled Manual of In/Out Test for
Sensory Evaluation Training at PT Nestlé Indonesia is an authentic work mine
under the academic advisor and has not been presented in any form to any college.
Resources derived or quoted from works published and unpublished from other
writers had been mentioned in the texted and attached in the references at the end
of themanuscript.
Hereby I bestow the copyright of my manuscript to the Bogor Agricultural
university and PT Nestlé Indonesia.

Bogor, October 2013

Aktri’s Mauliddian
NIM F24090077

ABSTRACT
AKTRI’S MAULIDDIAN. Manual of In/Out Test for Sensory Evaluation
Training at PT Nestlé Indonesia. Academic Advisor by AMAN
WIRAKARTAKUSUMAH and Field Mentor:SCOTT BOXSHALL and ANAS
NUR WAHID.
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.

Keywords:Sensory evaluation, In/Out test, Trained panelist, Training.

MANUAL OF IN/OUT TEST FOR SENSORY EVALUATION
TRAINING AT PT NESTLÉ INDONESIA

AKTRI’S MAULIDDIAN/F24090077

Manuscript
As one of the term to obtained a degree
Bachelor of Food Technology
Department of Food Science and Technology

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FFACULTY OF AGRICULTURAL ENGINEERING AND TECHNOLOGY
BOGOR AGRICULTURAL UNIVERSITY
BOGOR
2013

Entitle
Name
N1M

: Manual ofln/Out Test for Sensory Evaluation Training at PT
Nestle Indonesia
: Aktri's Mauliddian

: F24090077

Approved by

Prof. Dr. Ir. M. Aman Wirakartakusumah, M.Sc
Academic Advisor

Date of graduation:

1 6' OCT

2nfT

Scott Boxshall
Field Mentor

Entitle
Name
NIM

: Manual of In/Out Test for Sensory Evaluation Training at PT
Nestlé Indonesia
: Aktri’s Mauliddian
: F24090077

Approved by

Prof. Dr. Ir. M. Aman Wirakartakusumah, M.Sc
Academic Advisor

Scott Boxshall

Field Mentor

Acknowledge by

Dr. Ir. Feri Kusnandar, M.Sc
Head of Food Science and Technology Department

Date of graduation:

PREFACE
First of all,the author would like to thank God for his blessing, strength,
guidance and protection to accomplish the internship program and thesis. This
manuscript which is entitled “Manual of In/Out Test for Sensory Evaluation
Training at PT Nestlé Indonesia” was based on internship program from April
2013 to July 2013. The author would also like to thank and give big appreciation
to:
1. My lovely Father Mr. Subekti B.Sc, mother Mrs. Itjah, my sister Titiek
Indriantik and Selania Yuanita, my brother Hari Fitrianto for your biggest
pray, love, support, caring, and understanding for my life.
2. My Academic Advisor, Prof. Dr. Ir. M. Aman Wirakartakusumah M. Sc.,

for his enormous help academically throughtout the completion of my
manuscript. I thank for his valuable and inspiring advice,support and also
his time providing me as internee at PT. Nestlé Indonesia Head Office as
my final project option before a Bachelor of Agricultural and Technology
degree is awarded.
3. Mr. Anas Noor Wahid, as field mentor from PT. Nestlé Indonesia Head
Office Jakarta for his valuable time, support, assistance, guidance,
knowledge, suggestion, critic to make a better me and his existence as my
final examiner in completing my manuscript.
4. Mr. Scott Boxshall, as a mentor from PT. Nestlé Indonesia Head Office
Jakarta for the great chance he gave me to have a great experience as an
internee and his guidance and support during intership program there.
5. My final examiner, Prof. Dr.. Ir. Rizal Sjarief Sjaiful Nazli, DESS and
Yopi Setiawati M.Si thank for the valuable time, kindness, help, support
and recommendation when the examination time.
6. All corporate of Quality Management Department at PT. Nestlé Indonesia
Head Office Jakarta, Mr. Nana, Mr. Deddy, Mrs. Mimin for your precious
time, knowledge, kindness, help, and advice for providing all my
internship programs requirements.
7. All staff of PT. Nestlé Indonesia Head Office Jakarta, Ms. Fetty, Ms.

Pinky, Ms. Mimi, Mr. Dipo, Mr. Sigit and all internees at PT. Nestlé
Indonesia who cannot mention all, for friendship, togetherness, jokes, help.
8. All lecturers, laboratory assistants, and staffs of department of Food
Science and Technology.
9. My comrade Sarah Fidilah and Sally Wiedjarnarkofor your caring, help,
jokes, togetherness and friendship during my internship programs.
10. All of my beloved Friends, Puput, Risya, Anggi, Ami, Dewi, Fey, Qisthy,
Vioni, Sri Wulan, Intan, Astri, Mila, Ghesi, Aca, Ayash, Hayyu, Charles,
Cicil, Gelar,Haidhar, Wal, Fahrul, Excel, Ratih for your love, laugh,
friendship, togetherness, assistance and our beautiful moments.
11. All unforgettable friends with no exception in Departement of Food
Science and Technology for the memories.
Truly hope that this manuscript will give useful information.
Bogor, September 2013
Aktri’s Mauliddian

CONTENTS
LIST OF FIGURE
LIST OF TABLE
LIST OF APPENDIX

INTRODUCTION
Background
Statement of Problem
Objective
LITERATURE REVIEW
Sensory Evaluation
Panelist
Training of Panelist
In/Out test Method
METHODOLOGY
Time and Place Of Internship
Methods
RESULT AND DISCUSSION
Recruitment and Selection Panelist
Training
CONCLUSION AND RECOMMENDATION
Conclusion
Recommendation
REFERENCES
APPENDIX

AUTHOR BIOGRAPHY

x
x
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14

16
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LIST OF FIGURE
Flow chart of implementation In/Out test method

5

LIST OF FIGURE
Concentration of solution for basic taste identification test
List of odour sample
Concentration of stock solution
Comparison of stock solution and water
Schedule of basic screening and threshold detection test

6

6
8
8
11

LIST OF APPENDIX
Sensory panel candidate questionnaire
Sample score sheet for basic taste identification test
Sample score sheet for odour identification test
Sample score sheet for Ishihara colour blindness test
Sample score sheet for threshold detevtion and recognition test
Sample score sheet for Ishihara colour blindness test
Result of basic screening test before repeat test
Result of basic screening test after have been done repeat test
Result of threshold detection test
Schedule In/Out training

18
18
19
20
20
21
21
23
25
26

INTRODUCTION
Background
Food is one of the basic needs that is essential for life. Right now, sensory
properties for food products is a very important to derive consumer expectation.
However the highquality, functional properties, good microbial and chemical
quality, food products, will not be properly work for the consumer, if the food is
not acceptable, not good, or not meeting the organoleptic preference of the
consumer, then that product will not be consumed. Therefore, every food
manufacturerultimately needs to conduct acceptance testing that is known as
sensory evaluation.In fact, in 1956 sensory evaluation was elevated to the realm of
‘science’ (Gatchalian, 1989) through the efforts of the Institute of Food
Technologists (IFT). Nowadays, sensory evaluation becomes a tool that is
irreplaceable in food industry while interacting withother key attributes in food
production.Nevertheless, consumer are buying decision is also based on sensory
property/performanceand sensory consistency. Therefore, sensory evaluation
should be an integral part in defining and controlling product quality.
PT Nestlé Indonesia is one of the world's food manufacturer leader which
carries the motto “Good Food, Good LifeTM” has made the commitment to
produce items that are healthy, high quality, safety and standardized BU E in
order for consumers to realize a better life. Nestlé continuously conducting
research and development to make improvements in a range of product creation.
One of the efforts to ensure the quality of the finished product is to carry out an
analysis through sensory evaluation. To maintain the quality that has been
owned,Nestlé has always conduct quality analysis on products, both for the
existing products and for the new products that will be released to the market. The
product to be marketed will be tested by sensory evaluation test to determine
whether the product is appropriate for the market. This test is known as In/Out test
method.
As stated by Munoz 1992, the In/Out test is one of the recommended
method for QC/sensory evaluation. This method is mainly used to identify and
reject the finished products that show gross deviation from production. The
In/Out test method can be performed in the factory and the head office. In the
factories, this method has been done to maintain the daily production whether it is
compliant with standard. For the head office, the method is carried out to assess
whether a new product deserves to be marketed or not.
Sensory evaluation always involves human for measurement test, known as
a panelist. The use of panelist as measuring devices is analogous to the use of any
science instrument to elicit measurements of specific parameters of products
under study (ASTM 1981). Panelists have more direct participation in the decision
making of product disposition. Using human as a measuring tool will generate
data that varies because of the individual characteristic and variation. Therefore,
Panelist must be trained throught direct experiences specifically designed to

2
familiarize the individual with test procedures, to improve an individual’s ability
to recognize and identify sensory attributes, and to improve an individual’s
sensitivity and memory thus permitting more precise and consistent sensory
judgments. Training ensures the systematic utilization of the combined sensory
perceptions of panelists as analytical guides to the quality of the product tested
(ASTM 1981).
Statement of Problem
As a leading food company, Nestlé is always concerned about the quality
of its products. One of them is a new product that will be release to the market.
Before the products are marketed, the product are tested using the method In/Out
tests by trained panellist to assess wheather the product is in conformity with the
standard specifications and ensure that product corresponding with the expectation
of the consumer. There are many stages of the process to perform In/Out test,
starting from the selection of trained panelist until performing the In/Out test itself.
This manuscript focuses on recruitment and selection trained panellist until the
completion material procedures required in In/Out training.

Objective
The spesific objective of the internship activities is to be able to:
1. Organizing schedule recruitment and selection trained panelists
2. Collecting and evaluating panelist results
3. Create and setting procedures for sample preparation key sensory
attributes training, In/Out training
4. Create and developing materials for training of key sensory attributes
used in In/Out training.

LITERATURE REVIEW
Sensory Evaluation
Sensory evaluation comprises a set of techniques for accurate measurement
of human responses to food and minimizes the minimal potentially biasing effects
of brand identity and other information influences on consumer perception.
Sensory evaluation has been defined as a scientific method used to evoke,
measure, analyze, and interpret those responses to product as perceived through
the sense of sight, smell, touch, taste, and hearing (Stone and Sidel 1993).
Currently, so much progress has taken place in this field of study that sensory
evaluation methods are now globally utilized in consumer surveys, quality control,
product development and improvement, not only for food but even for other nonfood products and services (Gatchalian 1999). Therefore, sensory evaluation

3
widely regarded as consumer acceptance tests use human as a measurement tools
is considered have sensitive taster, and is often used to assess the quality of
various types of products.Different types of sensory testing methods have been
used to assess and evaluate the sensory characteristics of food products. A sensory
analyst should know the advantages and disadvantages of each test method to be
used. Choose a test method that is a practical and efficient way to achieve the
desired goal. Broadly speaking, sensory testing methods are classified into three
sections: (1) Difference test, (2) Descriptive test, (3) Acceptance and preference
tests.
Panelist
A panelist is a member of the panel or the people involved in the assessment
of subjective impression from a variety of organoleptik food or drink are served.
The use of human beings as the measuring instrument will cause data to vary
widely. This is due to the different characteristics of each panelists. Therefore, the
basics of Physiology and psychology factors that can have an effect on sensory
assessments must be understood (Meilgaard et al. 1999).
As stated by American Society for Testing and Material (ASTM) 1981, in
addition to screening panelist for these capabilities, panel leader must prescreen
candidates for the following personal criteria:
1. Interest in full participation in the rigors of the trainings, practice, and
going work phase of the test.
2. Availability to participant 80% or more of all phases of the panel’s
work : conflict with work perhaps eventually causing the panelist to
drop off the panel during or after training, thus lost one panelist from an
already small number.
3. General good health and no illnesses related to the sensory properties
being measured.
Sensory panel comprise of two categories: trained panelist and untrained
panelist (Adawiyah and Waysima 2009). Trained panelist is a group of panelists
who were recruited through the selection process and training, aimed to evaluating
the quality of a particular product. Untrained panel is usually used to test the
acceptability of food product.

Training of Panelists
The panel is the analytical instrument in sensory analysis. The value of this
tools depend on the objectivity, precision, and the reproducibility of the judgment
of the panel members. Before a panel can be used with confidence, the ability of
the panelist to reproduce judgments must be determined. Panelists for descriptive
testing need to be carefully selected and trained. Panelists for laboratory testing
are usually office, plant, or research staff. It should be regarded as part of a
normal routine for personnel to participate in a panel, they should be expected to
evaluate all products. Management support and full cooperation of the supervisors
of person who serve as panelists are necessary. A small, highly trained panelists

4
will give more precise and consistent results than a large, untrained panel (Poste et
all 1991). A trained panel is choosen of recruitment and selection step, then have
continuous training and get passed on the skills evaluation. Level of sensitivity is
not as high as expert panelists, but this group has been able to serve as an analysis
tool in product testing.
The selection of panelists includes several stages, namely the screening
phase, training phase, and evaluation phase capabilities. In the training phase of
the selection panel used as training sets the stage deliberately done in order to:
1. Adjusting / get used to each individual in the testing procedures.
2. Improve the ability of each individual to recognize and identify the
sensory attributes tested.
3. Improve sensitivity and memory of each individual so that the test
results are more precise and consistent.
4. Training, in order to have the same understanding about the properties
to be assessed, criteria and testing methods used and minimize the
differences of each test in their assessments.

In/Out Test Method
This is the simplest method to compare product quality with a mental
standard by expert (Costell 2002). It is mainly used to identify products that show
clear deviations (presence of off-notes or other defects) from the normal
productions. It can be recommended for the evaluation of raw material or
relatively simple finished products. Its advantages are the simplicity and the direct
use of result obtained. The main disadvantage is its inability to provide descriptive
information and therefore its lack of direction and action ability to fix problem
(Munoz et al. 1992). The validity of the information provided depend on whether
the “experts” are indeed genuine experts. If this method is used by one or a small
group of people in a company who do not passes the necessary expertise, each of
them makes decisions based on his individual experience and on his product
knowledge. This situation may leads to highly variable and subjective information.

METHODOLOGY
Time and Place of Internship
Internship be conducted over a period of four months at PT Nestlé
Indonesia, start from April until July 2013. Located at 5th Floor Wisma Nestlé,
Arkadia Office Park Jl. Letjen. TB Simatupang Kav. 88, South Jakarta 12520,
Indonesia. Internship working days is starting Monday to Friday from 08:30 to
17:00 pm.

5
Methods
This research will conduct step preparation of performing In/Out test. In
general, the step to performing In /Out test method, described in Figure 1.

Recruitment and selection

Training

Maintain Performances

Maintain motivation

In/out test method
Figure 1Flow chart of implementation In/Out test method
Based on the flow chart above, step of recruitment and selection trained
panelist, training phase and implementation In/Out test is a initial step of
performing In/Out test. Whereas, maintain performance and maintain motivation
is continuous improvements step to maintain trained panelist who does exist.

Recruitment and selection trained panelist
Screening is the first step of selecting panelists to be trained panelists. This
step is the critical things that must be done prior to the sensory test. A sensory
screening has to be conducted once when starting a new In/Out panel and with
new employees joining an existing panel. All employees takepart in the In/Out
testing must be trained. The objective of the screening panel is to ensure that only
those who have the ability to use the considerable sensory tasting events or
participate as a panelist.On the first session, candidate panelists will get a brief
summary presentation about sensory evaluation and questionnaire. The
questionnaire to determine their interest and availabity for participation.
Questionnaires have contain personal information of panelists about
allergies/intolerances and colour blindnes. Health and safety risks have to be
considered when conducting regular tasting of food products. Persons with any

6
allergies should not be included in the panels. The sensory panel candidates
questionnaire can be found in Appendix 1.
Screening proceduresare done through two steps, the first step is called
basic screening test, and the second step called threshold detection test. Basic
screening test consist of basic taste identification test, odor identification test,
ishihara color blindness test, and triangle test. And, for further screening tests are
performed recognition and detection threshold of basic taste.
Basic taste identification test
Each potential panelists received a tray contain of six cups solution of four
basic taste, one cup is water and one cupis repetition of one the basic taste. All
samples have the same temperature and must be presented with the water or
unsalted crackers to avoid carry over the taste left behind. Tabel 1 shows the
concentration of solution for basic taste identification test. In this test, all the
panelists should be able to detect all the flavors. Value that must be achieved is all
correct. The score sheet of basic taste identification test can be seen in appendix 2.
Table 1 Concentration of solution for basic taste identification test
Basic Taste

Standard material

Acid
Bitter
Salty
Sweet

Citric acid
Caffeine
Natrium chloride
Sucrose

Concentration of solution
(gram/Liter)
0.2
0.5
1.6
10

Odor identification test
Each potential panelist was given 10 coded jar odor samples. The odor
samples are given very familiar with the product produced by the company.
Samples are presented in the form of glasses that were given cottons which have
been dipped in a bottle of essence. List of odour which use for this test can be
seen in Tabel 2.
Table 2 List of Odour sample
Code
981
178
399
452
274
127
936
823
165
207

Odour description
Mango
Greentea
Strawberry
Honey
Hazelnut
BU F
Chocolate
Caramel BU F
Vanilla
Milk

7
Assessment criteria is 5 score to answer correctly, score of 4 to answer
almost correct, score of 3 for the less true (there is a similarity of odor), score of 2
for answers that almost no right or smell that has little in common with those
assessed, a score of 1 to answer is not correct because there is no similarity at all,
and a score of 0 for that does not give an answer at all. Score to be obtained must
be > 33 from a total of 50.The score sheet of odour identification test is presented
in appendix 3.
Ishihara color blindness test
Ishihara color blindness test is using Ishihara book. Ishihara book consists
of multiple images to test whether a person is suffering color blindness or have a
particular weakness for color vision. All images in the book should be shown and
answered by potential panelists. The answers will determine whether the potential
panelists are suffering from color blindness or deficiency of certain colors such as
red-green. There is no minimum value to be achieved by the potential panelists,
but if the color is important to determine the quality of a product, the panelists
who suffer from color blindness or color deficiency are not allowed to enter the
sensory evaluation of the products. The score sheet of ishihara color blindness test
is shown in appendix 4.
Triangle test
Triangle test is used to test the ability to detect differences in the two
samples which similar. Through this test can be determined whether a potential
panelists was allowed to participate in a variety of sensory testing.Triangle test
where each potential panelists will be asked to choose one of three samples. Two
of the three coded samples are identical and the other is the odd sample but only
the experimenter knows this. Three-digit numbers, randomly selected to preclude
bias, are used to label the samples. These coded samples are then randomly
arranged in a tray, but presented in exactly the same manner to the panelists.Each
candidate will have three trays which contain the samples are easy, medium, and
difficult to distinguish.
Sample used for triangle test is orange juice or apple juice. Step of the
preparation solution are: 1) Make the standard sample (A) containing juices and
water in the ratio 9:1, 2) Make the second sample (B) containing 20 g sugar in 1L
standard sample (A), 3)Make the third sample (C) containing 15 g sugar in 1L
standard sample (A), and 4)Make the fourth sample (D) containing 10 g sugar in
1L standard sample (A). Easy set trays are contained combination among sample
A and B, medium set are sample A and C, and difficult set are sample A and D.
Sample set are presented as 3 sets and panelists should be able to answer
correctly all samples. The score sheet of triangle test is available in appendix 5.
Threshold detection and recognition test

8
This test can determine the detection threshold of the potential panelists
against four types of basic tastes (sweet, salty, sour, bitter). First procedures of
this test is by making a stock solution first. The concentration of stock solution
can be seen in Tabel 3.

Table 3 Concentration of stock solution
Basic Taste
Acid
Bitter
Salty
Sweet

Standardmaterial
Citric acid
Caffeine
Natrium chloride
Sucrose

Concentration of stock solution
(gram/Liter)
4.0
1.0
12
32

Then be prepared six types of solutions with different concentrations
(samples G1 until G6) by mixing the stock solutions and water as shown in Tabel
4.
Table 4 Comparison of stock solution and water
Concentration
G1
G2
G3
G4
G5
G6

Stock solution (ml)
15,5
31,25
62,5
125
250
500

Water (ml)
984,5
968,75
937,5
875
750
500

Each potential panelists will receive a tray containing 7 solutions on
glasses containing sequence starting from the neutral solution where code number
1 (G0) contain water to a solution of high concentration with code 7 (G6). Score
derived from the sum of the concentration of detection rate and recognition rate.
Criteria assessment to this test, if candidates begin to detect different taste in G2
and recognize the certain taste in G4, then the score obtained is 7 (the sum of 3
and 4). The score sheet of threshold detection test is available in appendix 6.

Training
This section describes the requirements for setting up, training and
maintaining sensory panels. This is a continuous process that needs to be
constantly monitored and improved. The training fulfils the following objectives,
such as:
• Understand the role of sensory and the importance of early detection of
defects.
• Understand the in/out test principle and its application.
• Familiar with Key Sensory Attributes and Acceptability Limits.
• Deliver consistent result by practicing on methodology and personal skill.

9
Any panelists involved in In/Out tasting must complete a training program.
Panelists are taught on key sensory attributes and acceptability limits. Key
Sensory Attributes is attributes identified from consumer tests as the ones driving
consumer preference or linked to product label claims or sensitive to process /
storage.The key sensory attributes need using sensory references to describe
attributes to panelist. Sensory reference can describe uses sample or picture that
illustrate a key sensory attributes at one or more intensity levels.
Acceptability limits is sensory boundaries that separate the In products from
the Out products.This training phase focuses on teaching the panelist the ‘In’,
‘Just In’, and ‘Out’ product concept.‘In’ spec means that the product can be
accepted by consumers in accordance with the desired specifications, ‘Just In’
means that there is minor deviation product but still can be received by consumer,
and ‘Out’ spec means the product shows deviation that can not accepted by
consumer.
Introduction of key sensory attributes and acceptability limits are the
essential thing in the training phase. Therefore, panellists are required to really
understand of both step of the training. Key sensory attributes and acceptability
limits are performed on different session. This is done to prevent bias in
panelistandboth of steps can be repeated to assure that this will be in the memory
panelist.
Training for key sensory attributes
Sensory attributes is key importance in defining a product. Training session
in required to introduce critical attributes that greatly affect finished product. The
attributes is choosen in the management meeting with consumer. Generally,
sensory attribute variability can result from the presence from the variation of
intensity or strenghT of sensory attributes that are normally found in the product.
The training for sensory attribute will be conducted in two steps. Firstly, trained
panelists will be introduced to critical sensory attributes that simultaneously affect
the product. And, secondlyis the step on evaluation session to panelist.
Preparation sample for introduces attributes is important in training session. This
period will be made schedule training and sample preparation to key sensory
attributes for Business Unit A product.
Maintain performances and motivation
Maintain performance and
motivation are a form of continuous
improvement effort for In/Out test method. Monitoring panelist is critical in all
QC/ sensory programs and will depend on criteria derived from the selected
methodological approach. Panelist must take a part in the tasting session regularly,
and result must be recorded.
Maintain performanceis mandatory to evaluate each panelist performance at
least once a year, based on the recognition of blind spiked samples or Out samples
from previous productions.Such checks should be performed during routine
tasting sessions and not at a fixed schedule but regularly enough to ensure all
panelists performance are checked 3-4 times a year. If not feasible to perform

10
checks during the routine tasting, they must be conducted in specific sessions.
Underperforming panelists must be re-trained.
Motivation is maintained by showing the relevance of panelists contribution
to product quality. In addition, the panel leader can give individual performance
results for self development, offer small treats for participation and ask for
feedback on informal meetings/formal trainings.
Panel motivation is secured by developing a reward system for panelist
early. The size and frequency of the reward based on the skill and time provided
by the panelists, the reward permitted under reunion or nonunion personnel rules,
the commitment of the company and sensory analyst to recognizing a job well
done.
In/Out test method
The In/Out test method is the simplest method to compare quality of
product with a standard by trained panelist. Implementing sensory evaluation test
along manufacturing allows early detection of defects, deviations and timely
corrective actions. Minimum number panelist is 4 per sample, and the
recommended maximum number of sample tasted per person during one session
is 20.The decision rule is based on the In/Out score formula:
In/Out Score = [1 −

����� �������

������� ����� ����������

] x 100

Score achieved=(Number of Out x 3)+(Number of Just In x 1)+(Number of In x 0)
Highest score achievable=3 x Number of panelist per sample.
This manuscript focuses on development of instrument training for In/Out
test, such as procedures and process for recruitment and selection trained panelist,
procedure for sample preparation for key sensory attributes of In/Out training, and
completing material for key sensory attributes of In/Out training.

RESULT AND DISCUSSION
Recruitment and Selection Trained Panelist
Selection panelist for In/Out test by using company employee as panelist.
The advantages of having company employee as panelist include their proximity
to the evaluation location and the use of their Department Aexpertise and or
product experience in the program (Munoz 1992). Selection trained panelist was
conducted from marketing and department A team. From a marketing perspective,
sensory testing can inform the team in better understanding concerning product
preferences and acceptability. It can also ensure that sensory properties work in
synergy with brand communication and advertising.Meanwhile, the department A
team needs sensory tasting informatiom to know how to make a product which
correspond with specification and the Department Ateam that will perform
sensory test will involvein maintaining quality of product.

11
There are two steps in screening panelist that consist of basic screening tests
and threshold detection test. Each step is done on different schedule to avoid
fatigue due to too many samples are presented. Schedule for test was conducted
for a few times to follow schedule of employee and tasting room capacity that are
used. The schedule of selection trained panelist can bee seen in Tabel 5.

Table 5 Schedule of basic screening and threshold detection test
o
N

Division

No
1

Department A

Number of
Basic
panelist
screening
39

Date of test
Threshold
detection

11 April 2013

15 April 2013

22 April 2013

5 May 2013

24 April 2013

7 May 2013

6 May 2013

8 May 2013

15 May 2013

16 May 2013
7 June 2013

2
2

Business Unit A

18

03 April 2013

19 April 2013

22 April 2013

3
3

Business Unit C

2

13 June 2013

-

4
4

Business Unit B

5

13 June 2013

-

5

Business Unit D

4

19 June 2013

-

Bussiness Unit E

7

20 June 2013

-

Bussiness Unit F

6

20 June 2013

-

6
7
7

Basic screening test has been implemented for department A and six
marketing business unit. There are two business units thatdid not conduct basic
screening test because the schedule is still on discussion with the BU team to
agree on the right time to conduct the test.
Overall, there have been 81 employees through the step of recruitment and
selection. The number of marketing employee that followed this step was 42 and
the number ofDepartment Awas 39 employee.From the table above, it can be seen
that the 5 business units, namely BU B, BU C, BU D, BU E, and BU F, still has
not conducted the threshold detection tests. Detection threshold training has not
been implemented in the month of April to July due the availability of time from
the panelists and coincided with fasting month. The test schedule for detection

12
threshold test is planned at the end of August to Desember before training
sessions conducted.
Before conducted the test, candidates get brief summary presentation about
sensory evaluation by sensory coordinator. It took about 30 minutes. Potensial
panelists are required to attend this session to understand about the applicationand
properties of sensory evaluation. After the presentation, each candidate gets the
data form about allergies and the availability of them to take the test.
As already described in the methods above, basic screening test is divided
into four step, namely basic taste identification test, odour identification test,
Ishihara colour blind test, and triangle test. Below is explanation about the result
of basic screening test.
Basic taste identification test
Basic taste identification test is testing the sense of taste to the four basic
tastes, such as sweet, salty, sour, and bitter. This test aims to test sensory tasting
against potential panelist. More panelist can distinguish between salty and sweet
with easy but more difficult to determine taste sour and bitter.Each basic taste
must be recognized by potensial panelist. Not all the candidate was be able
identify all the basic taste on the first test, they should be familiarized with basic
taste sample first then be allowed to take the test again.
Based on the record, of the 81 employee who take the test, there are 13
panelists who did the repeat the test. Potensial panelist who can not recognize a
certain taste must be guided in order to succeed at the repeat test by showing the
structure of the tongue where the four basic tastes position. Repetition test
conducted with the repetition of basic screening test.
Odour identification test
Our sense of smell can detect many different odours when sniffed through the
nose, but it also important for detecting volatiles given off by food items in the
mouth as part of the flavor perception (Carpenters 2000). The sense of smell is a
key input to sensory analysis. Odour test is more difficult in comparison with the
basic taste test. On this test, panelists are given jar coded as many as 10 jars,
panellist must identify and describe the odor on the form that has been provided.
There are criteria assessments for the smell test. The minimum value to pass
the smell test is 33 points. On testing, panelists are given 20 seconds to sniff the
blind-coded samples are presented and then describe it in the form provided. To
neutralize the sense of smell was done by sniffing the forehand. Panelist can do
repetitions on the jar coded unanswered. Panelists who having respiratory
problems and can not smell well not included for this test, because it can affect the
outcome of the tests. Therefore, the panelist can take the schedule the next day.
Based on the record, out of the 81 who take test, there are 12 potential
panelists who did the repeat test. Repetition test done by of matching the odour of
the jars that have been provided. Equal to basic taste identification test, a repeat
test is done along with the repetition of basic screening test.

13
Ishihara color blindness test
Of all the human sense, vision has the longest and most persistent
investigation into its mechanism. The term vision and appearance are separated
bye their definition. Vision may be regarded as the psychological response to the
objective stimulus generated by the physical nature of the object viewed.
Therefore, before conducting activities on color evaluation, panelists should be
screened for color blindness. Color blindness is usually genetic in origin
(Carpenters 2000). As stated by Lawless and Heymann 1999, males have more
highrisk color blindness afflicts than females. This is best carried out using a
series of colored plates such as Ishihara. The test carried out under normal
daylight, or under artificial lighting that is design to match normal daylight
conditions, and involves an individual either to read a number or alternatively to
trace a line on a series of specially designed multicolored printed plates.
Individuals with normal color discrimination will report a different outcome from
those with a deficiency. For example, a person with normal color discrimination
will read one of the plates as a number 29, but someone with red-green deficiency
will see 70 on the same plate. Red-green color blindness is the most prevalent.
Based on the record, out of the 81 employee who take the test, two people
have red-green color blindness deficiency. Panelists who are color blindness are
not allowed to take the sensory evaluation test conducted on an assessment of the
product color.
Triangle test
In the triangle test, three samples are presented simultaneously or
sequentially.Samples are used to test the triangle is apple juice. Created 3 sets of
concentration for this test, which is easy, medium, and difficult. Each
concentration that were coded randomly presented on the glass sample to avoid
bias between panelist. On this test, panelists are given neutralizing drink or solid
food such as mineral water and unsalty crackers to avoid carry-over from the
previous sample. Triangle test is most difficult than previous test. Based on the
record, there are 49 respondents need repeat test. Some panelists had difficulty in
choosing one sample among the three samples are provided, thus requiring
concentration to give answer correctly. For triangle test, repeat test is performed
only on sets that are failed, the test was not performed on all sets of concentration.
Threshold detection test
Threshold detection test is required for the amount or concentration of food
ingredient which is affecting taste and aroma, so that when the formulation of
product is not used in excessive amount. The objective of this test is to determine
threshold stimulus primarily determine detection rate and recognition rate of basic
taste. Respondents who have passed on the first step will continue to the second
part of the selection panelist test. Threshold detection test is a sensory capacity
limit test. This test can determine the threshold detection of the potential panelist
of four basic tastes. Threre are two terms in this test, the detection rate and

14
recognition rate. The detection rate is dilute solution where the potential panelist
knows difference from the previous sample but can not identify the name of the
taste. Whereas, recognition rate of a solution in which the potential panelist have
been able to identify name of the taste.
Number of panelist who took the second part equal to the previous part as
many as 43 panelists. The result of threshold detection test can be seen in
Appendix 9. There are criteria for threshold detection test. Panelist who get score
below of 10 means the panelists are sensitive to a certain basic taste. Each
panelists has different levels of sensitivity flavor. The result of this test, panelists
can be grouped into very sensitive, sensitive, and not sensitive level. If testing is
done to assess sensory attributes of a product of the sweet, panelist are sensitive to
sweet taste can be invited. Threshold detection test does not require repeat test,
because the test is intended to determine the level of sensitivity of sense panelists.
Repeatation test
Repeat test is given to panelists who have record did not pass the test in
stages selection test. Panelists are eligible to allow repeat test until they have
passed to the selection test. The test given to panelists at the step where they need
to repeat, do not conduct the test for all basic step screening test. On this test,
there is no different in the sample provided and instruction how to do the test.
During April until July period, repeat test was conducted twice. The test just
implemented for Department Adivision and BU A.
The first session of the repeat test of basic screening test conducted on 22
May 2013. Panelists who take this test as many as 10 candidates, 5 panelists is the
Department Aand 5 panelists is BU A marketing. Results of the repeat test, 6
panel of candidates Department Ateam has successfully passed, but marketing of
BU A team is still need to do re-test again. The second session was conducted on
7 June 2013 by panelists as many as 12 candidates from Department Adivision. 10
candidates who took the test have passed and 2 candidates still need take a repeat
test again. And the total candidates who have done repeat test period in the period
of April-July asmany as 22 panelist, 15 panelists had passed basic screening test
and 7 panel still need to take a repeat test.
Overall, based on the record in the period April until July 2013 of selection
for trained panelists have been done acordingly, from 81 panelist who took the
test, 39 panelists were choosen as trained panelists. And, there were 42 panelists
still need a repeat test and 38 of them didn’t have take threshold detection test.
Result of basic screening test before repeat test can bee seen in Appendix 7, and
for the one after have been done repeat test can be seen in Appendix 8. The
schedule for repeat test and threshold detection will be conducted again on end of
August until December 2013 before the next training session.

Training
Panelists who have passed the selection step should be trained continuously.
The panel training program will be conducted by an experienced sensory

15
professional. The most important component of the training is the product’s
training phase, where the panelist learns to evaluate the variable product
characteristics for which sensory specifications were set. Training aims to train
sensitivity and consistency of panelists so expected that the sensibility panel
canbe increased. For In/Out test, the training focused on two things, namely the
introduction of key sensory attributes and acceptability limit of the product. The
objective of introduction of key sensory attributes is to familiarize panelist with
the application of sensory evaluation, its importance within company and in the
measurement of quality product and the basic concept physiology that play a role
in the evaluation of the company’s product characteristic (e.g., appearance, flavor,
aroma, etc). In the training phase for acceptability limit of product, each of the
attributes, for which sensory specifications have been set, is discussed one at a
time, its production sample that, representing range for each attributes that were
previously identified, are presented to the panelist. The definition, evaluation
procedures, and scoring of each attributes are covered, using In and Out
(production samples) references.

Schedule training
Training schedule to perform thenext In/Out at PT Nestlé Indonesia has
been planned on January untilApril 2014 (see in Appendix 10). Training
activities will be carried out for each Business Unit that is on a different schedule.
The session will be conducted on the following availability time of panelist.
Panelists who have passed on the selection panel stage is required to attend this
training session.
The main advantages of the In/Out training program are its simplicity and
short time to complete. The total time required depends on the type of product in
the program and varies between 5 and 10 hours.
In/Out training sessions will
be conducted in two sessions of training activities that are key attributes
evaluation and acceptability In/Out limit of the product. For each session of this
training activity takes time for 2-3 hours. On key attributes evaluation session
panelists will be introduced to critical variables that are considered important
attributes describing the product. For acceptability In/Out limit of product,
training session focuses on teaching the panelists for In and Out product concept.
In each training session, each panelist is asked to evaluate selected
production samples, presented as unknowns, on a daily basis. Evaluation of
training is related to the material that has been taught, and aims to review the
ability of panelists to understand and remember the material that has been given.
Evaluation will be conducted at the end of the training session or make a new
session outside training. Records of the evaluations are kept amd used for panel
feedback. Therefore, descriptive evaluations are available and are necessary for
judging panel performanced. Panelists who do not qualify can repeat this
evaluation.
Preparation sample training for key sensory attributes

16
The samples used for training are the product references based on each
attributes. The attributes were choosen in the management meeting with consumer.
The recognition of each attributes aims to get harmonize or terminology among
panelist that all panelist have same perception of sensory attributes.
Attributes are introduced for each product is different. Attribute must have
the relevant criteria in defining the final product. Attributes can be grouped into
categories based on appearance, odor, flavor, texture, after sensation, aroma, and
after taste.
Sample preparation is critical point that reflect of key sensory attributes. if
sample are not correctly made not to introduce key sensory attributes then the
purpose to be achieved in the test will not be delivered to panelists correctly. For
BU A products, based on consumer testing result, it was obtained 20 critical
attributes which will give effect if the presence of this attributes in the products is
too dominate. These attributes are divided into categories of appearance, odor and
flavour, texture, after sensation and specific flavour. Each attributes have a
different procedures for making the sample, procedure of this samples are
explained detail in Nestlé instruction documents.Material training for In/Out test
and Key sensory attributes ofBU A has been completed. This material is presented
in power point as material are used by sensory coordinator for give a brief
summary presentation.

CONCLUSION AND RECOMMENDATION
Conclusion
Result of selection trained panelists have been implemented forDepartment
Aand marketing teams, and from 81 panelist who took the test, 39 panelist
choosen as trained panelists, 42 panelist still need a repeat test and 38 of them
need take threshold detection test. Panelists who have passed the selection step
should be trained, and training schedule for each business unit has been
preparedforJanuary untilApril 2014. During training, material and preparation
sample are the most important component. Based on consumer testing result it
was obtained 20 critical attributes of BU A which will give effect if presence
dominantly on the product. This attribute is completely explained in the available
material training.
Recommendation
Detection threshold and repeat test should be performed and completed
before the training session on going. The panelists that have been selected as a
trained panelist must attend the training sessions in accordance with the schedule
that has been made for each business unit. Matching between the training agenda
and the availability of trained panelists is very important for the success of this
program.It is essential that assessors do not pass through the preparation area to
get into the testing area, to avoid being influenced, even unconsciously, by visual

17
clues about the samples (labels, packaging, preparation mode, e.g.).And, method
of In/Out can be introduce as the course material in college which is one of part
the description test that can be applied to use as quality evaluation of the product
in food manufacturer.

REFERENCES
Adawiyah DR, Waysima. 2010. Evaluasi Sensori . Panduan Praktikum. Bogor :
Fakultas Teknologi Pertanian IPB.
ASTM. 1981. Guidelines for the selection and training of sensory panel members.
MNL 18. Philadelphia: American Society for Testing and Material.
Carpenter RP, DH Lyon, and TA Hasdell. 2000. Guidelines for Sensory Analysis
in Food Product Development and Quality Control. Aspen Publisher.
Maryland. USA.
Costell, E. 2002. A comparison of sensory methods in quality control.ELSVIER.
13: 341-353.
Gatchalian, M. Miflora. 1999. Quality Assessment through statistically-based
sensory evaluation methods. MCB University press. 6 : 389-395.
Lawless HT, and H Heymann. 1999. Sensory Evaluation of Food. Pr