ESTIMATION THE SHELF LIFE OF BREAD PREMIX BY
USING ACCELERATED SHELF LIFE TESTING (ASLT)
PREDIKSI UMUR SIMPAN PREMIX ROTI DENGAN
PENGGUNAAN ACCELERATED SHELF LIFE TESTING (ASLT)
BACHELOR THESIS
Submitted to the Faculty of Agricultural Technology in partial fulfillment
of the requirements for obtaining Bachelor Degree
By:
WIRAWAN FALAS N
09.70.0074
DEPARTMENT OF FOOD TECHNOLOGY
FACULTY OF FOOD TECHNOLOGY
SOEGIJAPRANATACATHOLICUNIVERSITY
ESTIMATION THE SHELF LIFE OF BREAD PREMIX BY
USING ACCELERATED SHELF LIFE TESTING (ASLT)
PREDIKSI UMUR SIMPAN PREMIX ROTI DENGAN
PENGGUNAAN ACCELERATED SHELF LIFE TESTING
(ASLT)
By:
WIRAWAN FALAS N
NIM: 09.70.0074
Department: Food Technology
This thesis has been approved and defended in front of the examination committee On October 23, 2013
Semarang, 23 October 2013
Faculty of Agricultural Technology
SoegijapranataCatholicUniversity
Thesis Supervisor I Dean
Dr. V. Kristina Ananingsih, ST, M.Sc. Dr. V. Kristina Ananingsih, ST, M.Sc.
Thesis Supervisor II
SUMMARY
RINGKASAN
Premix roti adalah campuran dari berbagai bahan dalam pembuatan roti dengan proporsi tertentu. Proporsi premix roti yang berbeda dapat berpengaruh terhadap karakteristik, umur simpan dari produk roti maupun premix roti. Tujuan dari penelitian ini adalah untuk memprediksi umur simpan dari premix roti yang berpengaruh terhadap roti.
Premix roti disimpan dalam Climatic Chamber selama empan bulan, temperature yang
FOREWORD
Praise in the name of Almighty God, because by only His plan and guidance, the author
has finished the bachelor thesis entitled ESTIMATION THE SHELF LIFE OF BREAD
PREMIX BY USING ACCELERATED SHELF LIFE TESTING (ASLT). 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, S T, M.Sc., the great supervisor writing and also as
the dean of Faculty of Agricultural Technology, Soegijapranata Catholic
University.which has generously spared his time to support and supervise the
whole thesis experiment and report writing.
2. Dra. Laksmi Hartayanie, M P., the great supervisor which has generously spared
his time to support and supervise the whole thesis experiment and report writing
3. Author’s parents and families who have always been great and support every
decision that the author made.
4. Cek lim, families and Ik El families who have always been been great and
support every decision that the author made.
5. All the lecturers and staffs of Department of Food Technology, for the amazing
lecturers who have continuously supported the author for both academic and
organizational experiences.
6. Mr. Luke, Mrs. Febri and all of the staffs of Kievet, who have generously
provided assistance and materials for the experiment.
7. Yudi, Stefan, Samuel, Rosa, Rio, Sendy, Gustav, Fungnyuk, Yoas, Clarita, Lia,
Njoo, which has always stayed together with the author to make college days
become enjoyable and colorful.
8. All related parties who helped the author finishing this thesis other best friends
at Soegijapranata Chatholic University for all the laughter and enjoyable
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 can still be an inspiration and provide useful information for the reader.
Semarang,
Wirawan Falas
LIST OF APPENDICES ...ix
1. INTRODUCTION ... 1
1.2.4. Accelerated Shelf Life Testing (ASLT). ... 6
1.3. Objectives ... 7
2. MATERIAL & METHOD ... 8
2.1. MATERIALS ... 8
2.2. METHODS ... 8
2.2.1. Preparation of Bread Premix ... 8
2.2.2. Bread Premix Storage ... 8
2.2.3. Analysis on Product Shelf Life ... 9
2.2.4. Measurement of Bread Premix Moisture Content (OHAUS Instruction Manual, 2001). ... 10
2.2.5. Product Quality Test ... 10
3. RESULT ... 15
3.1. Chemical Characteristics of Bread Premix ... 15
3.1.1. TBA value of Bread Premix ... 15
3.1.2. Moisture Content of Bread Premix ... 16
3.2. Chemical Characteristics of Bread ... 17
3.2.1. TBA values of Bread ... 17
3.2.2. Moisture Content Values of Bread ... 18
3.3.1. Textural Properties of Bread ... 19
3.3.2. Volume Expansion of Bread ... 21
3.3.3. Bread Porosity ... 22
3.3.4. Correlation ... 23
3.4. Sensory Evaluation ... 23
3.5. Shelf Life Test ... 25
4. DISCUSSION ... 27
4.1. Chemical Charateristics of Bread Premix ... 27
4.2. Chemical Charateristics of Bread ... 27
4.3. Physical Charateristics of Bread ... 28
4.4. Correlation Test ... 30
4.5. Sensory Tests ... 31
4.6. Shelf Life Test ... 31
5. CONCLUSION & RECOMENDATION ... 33
5.1. CONCLUSION ... 33
5.2. RECOMENDATION ... 33
6. REFERENCES ... 34
7. APPENDICES ... 37
LIST OF TABLES
Page
Table 1. Characteristic of Bread ... 3
Table 2. TBA Bread Premix(mg manonaldehid/kg) ... 15
Table 3. Moisture Content Value of Bread Premix (%) ... 16
Table 4. TBA values of Bread(mg manonaldehid/kg) ... 17
Table 5.Moisture content of bread (%) ... 18
Table 6. Hardness Characteristics of Bread (gf) ... 19
Table 7. Springiness Characteristic of Bread (mm) ... 20
Table 8. Volume Expansion of Bread ... 21
Table 9.Bread Porosity ... 22
Table 10.Correlation among physical and chemical parameters ... 23
Table 11. Sensory of Bread ... 24
Table 12. TBA Bread Premix (mg manonaldehid/kg) ... 25
Table 13.Zero-order and First-Order Linear Equations of Bread Premix According to Figure3 ... 26
LIST OF FIGURES
Page
Figure 1. Bread Making Process ... 11 Figure 2. Bread Porosity During Storage ... 22 Figure 3. TBA Bread Premix ... 25 Figure 4. Correlation between storage temperature and Ln K of zero-order equation for
bread premix based on Table 13. ... 26
INDEX OF APPENDICES
Page
appendix 1.Sensory Hedonic Ranking Test ... 37
appendix 2. Post hoc Duncan tba bread premix based on temperature ... 41
appendix 3. Post hoc Duncan tba bread premix based on storage time ... 41
appendix 4. Post hoc Duncan tba bread based on temperature ... 42
appendix 5. Post hoc Duncan tba bread based on storage time ... 43
appendix 6. Post hoc Duncan bread premix moisture based on temperature ... 45
appendix 7. Post hoc Duncan bread premix moisture based on storage time ... 46
appendix 8. Post hoc Duncan moisture bread based on temperature ... 47
appendix 9. Post hoc Duncan moisture bread based on storage time ... 49
appendix 10. Post hoc Duncan porosity based on temperature ... 50
appendix 11. Post hoc Duncan porosity based on storage time... 51
appendix 12. Post hoc Duncan hardness and springinees test based on temperature ... 52
appendix 13.Post hoc Duncan hardness and springinees test based on storage time ... 55
appendix 14. Correlation test ... 59
appendix 15. Post hoc Friedman bread based on temperature ... 60
appendix 16.Post hoc Friedman bread based on stored time ... 61
appendix 17. ASLT Arrhenius ... 66
