EVALUATION OF QUALITY DEGRADATION OF SPONGE CAKE PREMIX DURING STORAGE USING ACCELERATED SHELF LIFE TEST (ASLT)

BUDIONO, SAMUEL ERIC (2013) EVALUATION OF QUALITY DEGRADATION OF SPONGE CAKE PREMIX DURING STORAGE USING ACCELERATED SHELF LIFE TEST (ASLT). Other thesis, Prodi Teknologi Pangan UNIKA Soegijapranata.

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Abstract

Sponge cake is one of bakery products preferred by consumers. There are so many recipes used to make sponge cake. Even though, the favourite recipes do not always produce a fine cake. Because of that, some food factories have an idea to make a premix for cake products, the premix makes the process easier and results in a similar cake product. Unfortunately, there are some problems in the use of premix. Premix consists of some ingredients, which have different characteristics that have an effect in the final product and shelf life. The objectives of this research are studying the effect of different storage temperatures on quality of sponge cake premix to predict the shelf life in each storage temperatures and finding out correlation between batter density and the physical as well as chemical properties. Sample stored in Climatic Chamber for 3 weeks at under-controlled temperature and relative humidity. Temperatures was set at 19±2oC, 27oC, and 37oC; and at 75% relative humidity. Moisture content and water activity does not have a significant effect on sponge cake batter density (p > 0,05). Sponge cake batter density has significant effect on batter viscosity, batter volume and volume of the sponge cake (p < 0,05). Sponge cake batter density also has a significant effect on the texture properties of sponge cake (p < 0,05). Based on sponge cake batter density, the predicted shelf life of sponge cake premix using arrhenius model were 110 days (at 21oC), 47 days (at 27oC), and 12 days (at 37oC). The longest storage temperature was at 19±2oC.

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/1449

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