THE EFFECT OF DIFFERENT STORAGE TEMPERATURES ON
THE SHELF LIFE OF SPONGE CAKE PREMIX
PENGARUH SUHU PENYIMPANAN TERHADAP UMUR SIMPAN
PREMIX SPONGE CAKE
BACHELOR THESIS
Submitted to the Faculty of Agricultural Technology in partial fulfillment
of the requirements for obtaining Bachelor Degree
By:
STEFAN JONATHAN SUSANTO 09.70.0041
DEPARTMENT OF FOOD TECHNOLOGY
FACULTY OF AGRICULTURAL TECHNOLOGY
SOEGIJAPRANATA CATHOLIC UNIVERSITY
SEMARANG
THE EFFECT OF DIFFERENT STORAGE TEMPERATURES ON
THE SHELF LIFE OF SPONGE CAKE PREMIX
PENGARUH SUHU PENYIMPANAN TERHADAP UMUR SIMPAN
PREMIX SPONGE CAKE
By:
STEFAN JONATHAN SUSANTO
NIM: 09.70.0041
Department: Food Technology
This thesis has been approved and defended in front of the examination committee at October 23th, 2013
Semarang, October 31th, 2013 Faculty of Food Technology Soegijapranata Catholic University
Thesis Supervisor I Dean
Dra. Laksmi Hartayanie, MP. Dr. V. Kristina Ananingsih, ST, M.Sc.
Thesis Supervisor II
i
SUMMARY
ii
RINGKASAN
iii FOREWORD
Author would like to thank the only one God for His blessing so author can finish this thesis entitled THE EFFECT OF DIFFERENT STORAGE TEMPERATURES ON THE SHELF LIFE OF SPONGE CAKE PREMIX as one of the requirement for obtaining bachelor degree in Agricultural Technology Faculty. Author would not be able to finish this bachelor thesis without the support and encouragement from great people around the author. Therefore, the author would like to say thank you to:
1. The Lord Jesus Christ who always gives His blessing, especially during research until the report was done.
2. Dra. Laksmi Hartayanie, MP. as the supervisor who has given her time to support and supervise the whole thesis experiment and report writing. Thank you for the mentoring, support, patience, and encouragement for author.
3. Dr. V. Kristina Ananingsih, ST, M.Sc. as the Dean of Faculty of Agricultural Technology, Soegijapranata Catholic University and as the second supervisor who always support, motivate the author to finish this thesis. Thank you for the mentoring, support, patience, and encouragement for author.
4. Ita Sulistyawati, S.TP, M.Sc., who has given her time to help and support author during research.
5. Dr, Ir. B. Soedarini, MP., who has given a lot of help and knowledge to the Author during research.
6. Author’s parents and family who have always give support and love.
7. Mr. Luc Steenwelle, Miss Febriyanti, Miss Riany, Miss Christa, Miss Aulya, Mr. Sentot, Mr. Tama, Mr. Keith Lim and all of the staff of PT. Kievit Indonesia for the help and assistance during Author’s research.
8. Samuel Eric Budiono, Wirawan Falas Naenggolan, Maria Rosalia Kusumangingtyas, AmeJu, my partners for the help and support during research and report writing days.
iv
friends at Soegijapranata Chatholic University for all the laughter and enjoyable moment.
10. All the lecturers and staffs of Department of Food Technology, especially Binardo Adiseno, STP, MSc, and Haniel Yudiar STP.
11. Mr. Soleh, Mr. Pri, and Miss Endah, the laboratory assistant, for the help with laboratory works.
12. All related parties who helped the author finishing this thesis.
The author realized that this report is still far from perfect and there are still many shortcomings due to the limitations of the author. The author would like to apologize for the mistakes and will welcome any criticism and suggestion for the betterment of this thesis and the author himself. However, the author hoped that this research can be an inspiration and provide useful information for the reader.
Semarang, October, 2013
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LIST OF APPENDICES ... viii
1. INTRODUCTION ... 1
1.1. Background ... 1
1.2. Literature Review ... 2
1.2.1. Sponge Cake ... 3
1.2.2. Bakery Premix ... 3
1.2.3. Accelerated Shelf Life Test (ASLT) ... 9
1.3. Research Objective ... 10
2. MATERIALS AND METHODS ... 11
2.1. Time and Place ... 11
2.2. Materials ... 11
2.3. Methods ... 11
2.3.1. Premix Storage ... 11
2.3.2. Schedule of Product Quality Test ... 12
2.3.3. Preparation of Sponge Cake ... 12
2.3.4. Chemical Analysis of Sponge Cake Premix ... 13
2.3.5. Physical Analysis of Sponge Cake ... 14
2.3.6. Sensory Test of Sponge Cake ... 16
2.3.7. Analysis of Product Shelf-life ... 16
2.3.8. Data Analysis ... 17
3. RESEARCH RESULTS ... 18
3.1. Chemical Analysis ... 18
3.2. Physical Characteristic ... 20
3.2.1. Batter Density Before Oil Addition ... 20
3.2.2. Batter Density After Oil Addition ... 23
3.2.3. Batter Viscosity Before Oil Addition ... 25
3.2.4. Batter Viscosity After Oil Addition... 26
3.2.5. Volume Expansion ... 27
3.2.6. Texture Profile Characteristics ... 31
3.3. Sensory Evaluation ... 33
3.4. Correlation Between Attribute ... 35
4. DISCUSSION ... 38
4.1. Chemical Analysis on Sponge Cake Premix ... 38
4.2. Physical Analysis on Sponge Cake Premix ... 38
4.3. Shelf Life Prediction of Sponge Cake Premix ... 42
5. CONCLUSION AND SUGESTION ... 44
5.1. Conclusion ... 44
5.2. Sugestion ... 44
6. REFERENCE ... 45
vi
LIST OF TABLES
Page
Table 1. Schedule of Product Quality Test ... 12
Table 2. Sponge cake premix moisture content (%) ... 18
Table 3. Sponge cake premix water activity ... 19
Table 4. Batter density before oil addition (g/L) ... 20
Table 5. Linear equation of zero-order and first-order sponge cake premix based on batter density before oil attribute... 21
Table 6. The value of k and ln k of sponge cake premix based on batter density characteristic before oil addition in order 1 ... 22
Table 7. Batter density after oil addition (g/L) ... 23
Table 8. Linear equation of zero-order and first-order sponge cake premix based on batter density after oil addition attribute ... 24
Table 9. The value of order 1 k and ln k of sponge cake premix based on batter density characteristic before oil added ... 24
Table 10. Batter viscosity before oil addition (cP) ... 26
Table 11. Batter viscosity after oil addition (cP) ... 27
Table 12. Cake Batter Volume (cm3) ... 28
Table 13. Cake Volume (cm3) ... 29
Table 14. Photos of sponge cake’s side (half-cut): ... 30
Table 15. Volume expansion of sponge cake (%) ... 31
Table 16. Sponge cake hardness analysis (gf) ... 32
Table 17. Sponge cake springiness analysis (mm) ... 32
Table 18. Sponge cake chewiness analysis (Nmm) ... 33
Table 19. Sponge Cake Hardness Sensory Test ... 34
Table 20. Sponge Cake Springiness Sensory Test ... 34
Table 21. Sponge Cake Chewiness Sensory Test ... 35
vii
LIST OF FIGURES
Page
Figure 1. Impact of level of sugar on volume and shape of cake ... 5
Figure 2. Sponge Cake Production Step ... 13
Figure 3. Sponge cake premix moisture content ... 19
Figure 4. Sponge cake premix water activity ... 20
Figure 5. Batter density before oil addition ... 21
Figure 6. The relation between storage temperature and ln k value of sponge cake premix batter density before oil addition ... 22
Figure 7. Batter density after oil addition ... 23
Figure 8. The relation between storage temperature and ln k value of sponge cake premix batter density after oil addition ... 25
Figure 9. Batter viscosity before oil addition ... 26
Figure 10. Batter viscosity after oil addition ... 27
Figure 11. Linear equation of order 0 based on batter density before oil addition ... 48
Figure 12. Linear equation of order 1 based on batter density before oil addition ... 48
Figure 13. Linear equation of order 0 based on batter density after oil addition ... 49
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INDEX OF APPENDICES
Page
Appendices 1. Linear Equation of Batter Density During Storage ... 48
Appendices 2. Calculation of Product Shelf-life With Arrhenius Equation... 50
Appendices 3. Photos of sponge cake’s front side: ... 53
Appendices 4. Score Sheet ... 54
Appendices 5. Normality Test ... 57
