Assessing Market Shelf Life Stability of Wafer Products through Sensory Evaluation: Triangle Test

Abstract

Currently, wafer products have become more popular due to its crispiness and availability in many forms with one of them being chocolate-coated wafer. However, a proper packaging with high moisture barrier is needed for wafer as it is a hygroscopic product in nature. Commonly, the wafer product produced by PT Mayora Indah Tbk. are packed with VMCPP and then laminated with OPP for printability and marketability purposes. Therefore, in this study, the retained market wafers were compared with the freshly produced wafer from each month for the organoleptic properties throughout the 3 months period. After being compared using 25 panelists in a triangle test, a significant difference can be identified between the sample on the wafers after being stored for 3 months with the chi-square value of 9.51 and 31.76 for wafer A and wafer B respectively in the October period. The odd sample was described to have a softer texture, lighter chocolate flavor, and presence of nutty taste. Despite that, some human error happened in the analysis as untrained panelists were used in this study, such as the fact of no nut related ingredients being used in both wafer productions