THE EFFECT OF DIFFERENT STORAGE TEMPERATURES ON THE SHELF LIFE OF SPONGE CAKE PREMIX

SUSANTO, STEFAN JONATHAN (2013) THE EFFECT OF DIFFERENT STORAGE TEMPERATURES ON THE SHELF LIFE OF SPONGE CAKE PREMIX. Other thesis, Prodi Teknologi Pangan UNIKA Soegijapranata.

[img]
Preview
Text (COVER)
09.70.0041 Stefan Jonathan Susanto COVER.pdf

Download (351kB) | Preview
[img] Text (BAB I)
09.70.0041 Stefan Jonathan Susanto BAB I.pdf
Restricted to Registered users only

Download (272kB)
[img] Text (BAB II Available document only in Soegijapranata Catholic University)
09.70.0041 Stefan Jonathan Susanto BAB II.pdf
Restricted to Repository staff only

Download (410kB)
[img] Text (BAB III Available document only in Soegijapranata Catholic University)
09.70.0041 Stefan Jonathan Susanto BAB III.pdf
Restricted to Repository staff only

Download (601kB)
[img] Text (BAB IV Available document only in Soegijapranata Catholic University)
09.70.0041 Stefan Jonathan Susanto BAB IV.pdf
Restricted to Repository staff only

Download (258kB)
[img] Text (BAB V Available document only in Soegijapranata Catholic University)
09.70.0041 Stefan Jonathan Susanto BAB V.pdf
Restricted to Repository staff only

Download (155kB)
[img]
Preview
Text (DAFTAR PUSTAKA)
09.70.0041 Stefan Jonathan Susanto DAFTAR PUSTAKA.pdf

Download (1MB) | Preview

Abstract

PT. Kievit Indonesia produces encapsulated functional ingredients, such as cake emulsifier. The cake emulsifier that was blended with other sponge cake ingredients became sponge cake premix. The objectives of this research are to analyze the effect of different temperature to physical and chemical characteristics of sponge cake premix, to determine the shelf life in each temperature using Arrhenius equation, and to calculate the degradation rate of premix during storage (Q10). Another objective of this research is to analyze the correlation between batter density and sponge cake premix powder characteristics as well as sponge cake characteristics. Premix products were stored in climate chamber for twelve weeks at 21oC, 27oC, and six weeks at 37oC with 75% relative humidity. Observation would be done every 2 weeks for premix product that was stored at 21oC and 27oC. Observation would be done every week for premix product that was stored at 37oC. In the product quality test, there were physical and chemical analyses on the product before preparation stage, during preparation stage and after baking. Parameters that will be tested are moisture content and water activity of premix powder, batter characteristic (density and viscosity), and cake characteristic (volume expansion, TPA, and sensory). The correlation analysis showed that the increasing of batter density was followed by the increasing of cake texture attribute, moisture content, and water activity. The increasing of batter density was followed by the decreasing of batter viscosity, volume expansion, and sensory attribute. The shelf-life of sponge cake premix based on batter density was 119 days at 21oC, 56 days at 27oC, and 17 days at 37oC. The Q10 value was 3.267.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > 664 Food technology > Food storage
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mrs. Rini Yastuti
Date Deposited: 03 Sep 2015 20:28
Last Modified: 03 Sep 2015 20:28
URI: http://repository.unika.ac.id/id/eprint/1447

Actions (login required)

View Item View Item