BACHELOR THESIS Submitted to the Faculty of Agricultural Technology in partial fulfillment of the requirements for obtaining Bachelor Degree By: SAMUEL ERIC BUDIONO 09.70.0047

i

EVALUATION OF QUALITY DEGRADATION OF SPONGE CAKE

PREMIX DURING STORAGE USING ACCELERATED SHELF LIFE

TEST (ASLT)

EVALUASI PENURUNAN KUALITAS SELAMA PENYIMPANAN

SPONGE CAKE PREMIX

_{MENGGUNAKAN PENGUJIAN}

PERCEPATAN UMUR SIMPAN

BACHELOR THESIS

Submitted to the Faculty of Agricultural Technology in partial fulfillment of the requirements for obtaining Bachelor Degree

By:

SAMUEL ERIC BUDIONO 09.70.0047

DEPARTMENT OF FOOD TECHNOLOGY

FACULTY OF AGRICULTURAL TECHNOLOGY

SOEGIJAPRANATA CATHOLIC UNIVERSITY

SEMARANG

EVALUATION OF QUALITY DEGRADATION OF SPONGE CAKE

PREMIX DURING STORAGE USING ACCELERATED SHELF LIFE

TEST (ASLT)

EVALUASI PENURUNAN KUALITAS SELAMA PENYIMPANAN

SPONGE CAKE PREMIX

_{MENGGUNAKAN PENGUJIAN}

PERCEPATAN UMUR SIMPAN

By:

SAMUEL ERIC BUDIONO 09.70.0047

Department: Food Technology

This thesis has been approved and defended in front of the examination committee at 23 October 2013

Semarang, October 2013

Faculty of Agricultural Technology Soegijapranata Catholic University

Thesis Advisor I, Dean,

Ita Sulistyawati, S.TP, MSc Dr. V. Kristina Ananingsih, ST, M.Sc.

Thesis Advisor II,

i SUMMARY

ii RINGKASAN

iii FOREWORD

Praise in the name of Jesus Christ the Almighty God, because by only His plan and guidance, the author has finished the bachelor thesis entitled Evaluation of Quality Degradation on Stored Sponge Cake Premix at Different Temperature Using Accelerated Shelf Life Test. The author would not be able to finish all of these tasks alone, as the guidance, support, and encouragement from great people around the author have made it possible for the author to complete this bachelor thesis. Therefore, the author would like to say special thanks to:

1. Dr. V. Kristina Ananingsih, ST, M.Sc., for her advice and guidance throughout the thesis experiment and as the dean of Faculty of Agricultural Technology, Soegijapranata Catholic University.

2. Ita Sulistyawati, S.TP, M.Sc., the supervisor which has generously spared her time to support and supervise the whole thesis experiment and report writing.

3. Dr, Ir. B. Soedarini, MP., who gave me a lot of good advice during this thesis experiment and her guidance in report writing.

4. Dra. Laksmi Hartayanie, MP., which has generously spared her time to support, help and gave suggestions in the whole thesis experiment.

5. Mas Pri, Mas Soleh and Mbak Endah as the laboratory assistant, for the help with laboratory works.

6. All the lecturers and staffs on Department of Food Technology, who have continuously supported the author for academic experiences.

7. Mr. Luc Steinwell, Mrs. Febri Febriyanti, Mrs. Riani, Mrs. Krista, Mrs. Aulia, Mrs. Yvone Kaupman, Mr. Sentot and Mr. Tamma from R&D department and all of the staffs of PT. Kievit Indonesia, who have generously provided assistance and materials for the experiment.

8. Author parents and families, who have always been great and support every decision that the author made.

9. Amelia, Stefan, J.S., Wirawan, F.N., and Maria R., my partner who has been through the thesis experiment and report writing days with the author. Thanks for the help and support.

iv

The author realized that the writing of this report is still far from perfect and there are still many shortcomings due to the limitations of the author. However, the author hoped that this report could still be an inspiration and provide useful information for the reader.

Semarang, October 2013

v

INDEX OF APPENDICES ... ix

1. INTRODUCTION ... 1

1.1. Background ... 1

1.2. Literature Review ... 2

1.2.1. Sponge Cake ... 2

1.2.2. Premix ... 2

1.2.3. Sponge Cake Ingredients ... 3

1.2.4. Accelerated Shelf Life Time (ASLT) ... 7

1.2.5. Variables To Evaluating The Character of Baked Products ... 8

1.3. Objectives... 8

2. MATERIALS AND METHODS ... 9

2.1. Materials... 9

2.2.2. Sponge Cake Premix Analysis ... 11

2.2.3. Sponge Cake Analysis ... 12

2.2.4. Data Analysis ... 14

2.2.5. Arrhenius Model ... 14

3. RESULT ... 16

3.1. Sponge Cake Premix Analysis ... 16

3.1.1. Sponge Cake Premix Moisture Content ... 16

3.1.2. Sponge Cake Premix Water Activity (Aw) ... 17

3.2. Sponge Cake Physical Analysis ... 18

3.2.1. Sponge Cake Batter Density ... 18

3.2.2. Sponge Cake Batter Density After Oil Addition ... 19

3.2.3. Sponge Cake Batter Viscosity ... 20

3.2.4. Sponge Cake Batter Viscosity After Oil Addition ... 21

3.2.5. Sponge Cake Batter Volume ... 22

vi

3.2.7. Sponge Cake Volume Expansion ... 23

3.3. Sponge Cake Texture Properties ... 24

3.3.1. Sponge Cake Sensory Test ... 24

3.3.2. Sponge Cake Texture Analysis ... 26

3.4. Correlation ... 28

3.4.1. Correlation Between Sponge Cake Premix Properties And Batter Density ... 28

3.4.2. Correlation Between Sponge Cake Batter Density and Physical Properties ... 28

3.4.3. Correlation Between Batter Density and Sensory Test ... 29

3.4.4. Correlation Between Batter Density and Texture Properties ... 29

3.5. Shelf Life Time ... 30

3.5.1. Sponge Cake Batter Densities Shelf Life Time ... 30

3.5.2. Sponge Cake Batter Densities After Oil Addition Shelf Life Time ... 31

4. DISCUSSION ... 33

4.1. Sponge Cake Premix Analysis ... 33

4.2. Storage Temperature Effect ... 34

4.3. Sponge Cake Physical Characteristic ... 35

4.4. Sponge Cake Texture Properties ... 37

4.5. Shelf Life... 39

5. CONCLUSIONS AND SUGGESTIONS ... 40

5.1. Conclusions ... 40

5.2. Suggestions ... 40

6. REFERENCES ... 41

vii

LIST OF TABLES

Page

Table 1. Main Features Considered in Evaluation of Baked-Product Qualities. ... 8

Table 2. Research Sampling Point ... 10

Table 3. Moisture Content of Sponge Cake Premix (%) ... 16

Table 4. Water Activity of Sponge Cake Premix ... 17

Table 5. Batter Density of Sponge Cake (g/L) ... 18

Table 6. Batter density After Oil Addition Result (g/L)... 19

Table 7. Sponge Cake Batter Viscosity (Cp) ... 20

Table 8. Sponge Cake Batter Viscosity After Oil Addition (Cp) ... 21

Table 9 Sponge Cake Batter Volume (L) ... 22

Table 10. Sponge Cake Volume (L) ... 23

Table 11. Sponge Cake Volume Expansion (%) ... 23

Table 12. Sponge Cake Hardness ... 24

Table 13. Sponge Cake Springiness ... 25

Table 14. Sponge Cake Chewiness... 25

Table 15. Sponge Cake Hardness (gf) ... 26

Table 16. Sponge Cake Springiness (mm) ... 27

Table 17. Sponge Cake Chewiness (Nmm) ... 27

Table 18. Correlation Between Sponge Cake Premix Properties And Batter Density ... 28

Table 19. Correlation Between Sponge Cake Batter Density and Physical Properties .. 28

Table 20. Correlation Between Sponge Cake Batter Density and Sensory Test ... 29

Table 21. Correlation Between Batter Density and Texture ... 29

Table 22. Linear Regression on Batter Density in Zero and First Order... 30

Table 23. Batter Density K and ln k Score on Zero Order ... 30

Table 24. Linear Regression on Batter Density After Oil Addition in Zero and First Order ... 31

viii

LIST OF FIGURES

Page Figure 1. The differences in flow on cakes that made with chlorinated cake flour (a)

and untreated cake flour (b) (Cauvain & Young, 2006). ... 3

Figure 2. Analysis Conducted ... 11

Figure 3. Method Used for Making Sponge Cake ... 12

Figure 4. Sponge Cake Batter Density ... 18

Figure 5. Sponge Cake Batter density After Oil Addition ... 19

Figure 6. Sponge Cake Batter Viscosity ... 20

Figure 7. Sponge Cake Batter Viscosity After Oil Addition ... 21

Figure 8. Relation Between Storage Temperature and ln k ... 30

ix

INDEX OF APPENDICES

Page

Appendix 1. Calculation ... 45

Appendix 2. Sponge Cake Sensory Test Score Sheet ... 47

Appendix 3. Data Analysis Result ... 50