KUSUMANINGTYAS, MARIA ROSALIA (2013) DETERMINATION OF CHEMICAL AND PHYSICAL CHARACTERISTIC OF WHIPPING CREAM PREMIX DURING STORAGE AND PREDICTING ITS SHELF LIFE USING ACCELERATED SHELF LIFE TEST. Other thesis, Prodi Teknologi Pangan UNIKA Soegijapranata.
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Abstract
Premix product is a ready-made flour processed food contained the ingredients and some additives that are stable in the mixture which still need some additional minimum such as; egg, water and butter. Whipping cream premix is a powder product which is strongly influenced by environmental temperature. The main objective of this study is to determine chemical and physical characteristics of whipping cream premix. Chemical analyses consist of moisture content and water activity variables, while physical analyses consist of overrun and stiffness variables, also observation on decoration properties. The second objective of this study is to determine the whipping cream premix shelf-life based on its chemical and physical characteristics. The whipping cream premix shelf-life measured using Accelerated Shelf Life Test (ASLT) Arrhenius Model, with three different extreme temperatures, i.e. 21°C, 27°C and 37°C. The result shows that water activity was supposed as the key to determine whipping cream premix shelf-life, with regression linear equation follows order 0 (y = y =-5.507x + 12,50). Based on water activity variable, the shelf-life of whipping cream premix on supermarket temperature (25°C) is 250 days.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 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 19:53 |
| Last Modified: | 03 Sep 2015 19:53 |
| URI: | http://repository.unika.ac.id/id/eprint/1621 |
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