Comparison between Acve Packaging and Cling Wrap Packaging on the Shelf Life and Quality of Honey Cake from Ann’s Bakehouse

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INTERNSHIP REPORT

Comparison between Ac ve Packaging and Cling Wrap Packaging on the Shelf Life and Quality of Honey Cake

from Ann’s Bakehouse

By

Shafa Qolbi Khaerunnisa 20010012

Submi ed to

i3L – Indonesia Interna onal Ins tute for Life Sciences School of Life Sciences

in par al fulﬁllment of the enrichment program for the Bachelor of Science in

Food Science & Nutri on

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www.i3l.ac.id

Certificate of Approval

Student : Shafa Qolbi Khaerunnisa

Cohort : 2019

Title of final thesis project : Perbandingan Active Packaging dan Kemasan Cling Wrap terhadap Umur Simpan dan Kualitas Honey Cake dari Ann's Bakehouse Comparison between Active Packaging and Cling Wrap Packaging on the Shelf Life and Quality of Honey Cake from Ann’s Bakehouse We hereby declare that this final thesis project is from student’s own work. The final project/thesis has been read and presented to i3L’s Examination Committee. The final project/thesis has been found to be satisfactory and accepted as part of the requirements needed to obtain an i3L bachelor’s degree.

Names and signature of examination committee members present:

1 Thesis Supervisor : Widya I. S.T.P., M.Sc. Approved

2 Field Supervisor : Irmadini Ruby Soekamto Approved

3 Lead Assessor : Dr.oec.troph. Hanny A. BSBA., M.A. Approved

4 Assessor 2 : Desak P.A.P.D. S.T.P., M.Sc. Approved

Acknowledged by, Head of Study Program,

Siti Muslimatun, S.TP., M.Sc., Ph.D.

This is a form-based authentication form, gaining access to this form is a method of signer validation, therefore, this form does not require a signature.

Scan the QR code to verify the document validity.

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COPYRIGHT NOTICE

All rights reserved. This report is protected by copyright law and is the intellectual property of the author and Ann's Bakehouse & Creamery. It may only be used for non-commercial and educa onal purposes, and any further distribu on or republishing must have the wri en permission of the author.

If this copyright statement appears on any reproduced materials, it means that the copying has been done with the author's consent and no ﬁca on has been provided.

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STATEMENT OF ORIGINALITY

submi ed to

Indonesia Interna onal Ins tute for Life Sciences (i3L)

I, Shafa Qolbi Khaerunnisa, hereby declare that the material in my internship report tled:

”Comparison between Ac ve Packaging and Cling Wrap Packaging on the Shelf Life and Quality of Honey Cake from Ann’s Bakehouse”

is original work that I completed under the guidance and advice of my ﬁeld and academic supervisors, Irmadini Ruby Soekamto, B. Bus. and Widya Indriani, S.T.P., M.Sc. I understand and have followed the guidelines for ci ng and using sources published by i3L. By signing this statement, I conﬁrm that my research adheres to these guidelines. I give i3L permission to submit an electronic copy of my internship report, including my name, to a commercial document screening service. If you check "NO," your name will be removed before the report is submi ed for screening.

Yes No

Name of student: Shafa Qolbi Khaerunnisa Student ID: 20010012

Study Program: Food Science & Nutri on

21 December 2022

Shafa Qolbi Khaerunnisa

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ABSTRACT

As the F&B beverage grows rapidly through social media, Ann’s wants to ensure their customers from outside of Jakarta are able to taste their cakes. This inspired the idea of reformula ng their cake products into “oleh-oleh” or souvenirs, which has a longer shelf-life and is more shelf stable. The aim of this study was to inves gate the effect of ac ve packaging on the shelf life and quality of honey cake. The results showed no sta s cal significance between the two treatments in regards to moisture content and water ac vity, most likely due to insufficient sample size. However, the vacuum treatment caused the cake to harden significantly, which may nega vely affect its texture and customer likability. It is important to properly implement ac ve packaging in order to extend the shelf life of bakery products, and the pressure applied by the vacuum machine should also be carefully controlled to avoid nega vely impac ng the texture of the cake. Although ac ve packaging can help extend the shelf life of cakes, it is not a complete solu on to prevent spoilage and the cakes should s ll be consumed within a reasonable period of me.

Keywords: honey cake, water ac vity, texture, moisture content, ac ve packaging

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ACKNOWLEDGEMENTS

I would like to express my sincere apprecia on to the management and staﬀ of Ann’s Bakehouse and Creamery for providing me with the opportunity to complete my internship with them. I would like to express my sincere thanks to Bu Irma for their guidance, support, and valuable insights throughout my internship. I would also like to extend my gra tude to the other staﬀ members who have generously shared their knowledge and exper se with me. Their support and encouragement have been invaluable in helping me to develop my skills and understanding of the industry. I am greatly apprecia ve of my academic advisor, Ms. Widya Indriani, for her generosity in providing consulta on and assistance in building my report, despite her busy schedule. I would also like to express my gra tude to Mr. Muhammad Abdurrahman Mas B.Sc., M.Sc., Ms. Desak Putu Ariska Pradnya Dewi, and Ms. Rayyane Mazaya Syifa Insani for their support and input during my internship. Their guidance and encouragement have played a crucial role in helping me to improve my skills and achieve my objec ves. I am deeply grateful for their invaluable contribu ons to my academic and professional development.

Last but not least, I would like to thank my family and friends for their support and understanding during this period of my studies. This internship would not have been possible without their encouragement and understanding. I am thankful for the me they have given me to help, encourage, and support me throughout this internship period, and for that I am also very grateful for them.

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LIST OF FIGURES, TABLES, & APPENDICES

Figure 1. Cakes produced by Ann’s Bakehouse & Creamery……….……….………. 10

Figure 2. Pastry produced by Ann’s Bakehouse & Creamery……… 11

Figure 3. Cookies produced by Ann’s Bakehouse & Creamery……… 11

Figure 4. Organiza onal chart of Ann’s Bakehouse & Creamery……… 13

Figure 5. Study design of the research……….… 19

Table 1. Moisture content value of vacuum and non-vacuum packaged honey cake………. 21

Table 2. Water ac vity value of vacuum and non-vacuum packaged honey cake………. 22

Table 3. Texture analysis result of vacuum and non-vacuum packaged honey cake………..………. 23

Appendix 1. The author (right) with the ﬁeld supervisor (middle) in Ann’s Bakehouse’s Sambas store………..………..………… 31

Appendix 2. Hands-on trial for new product development………..……… 31

Appendix 3. First trial of honey cake in vacuum packaging………..……… 32

Appendix 4. Plagiarism checker result……….……… 32

Appendix 5. Honey cake sample in ac ve packaging and cling wrap packaging………. 33

Appendix 6. Honey cake sample tested for water ac vity………..33

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LIST OF ABBREVIATIONS

AB Ann’s Bakehouse

WFO Work From Oﬃce

WFH Work From Home

MC Moisture content

Aw Water ac vity

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I. INTRODUCTION

1. History

Ann's Bakehouse & Creamery (PT. Berawal Dari Kue) is a bakery providing premium cake, bread, pastries, and cookies, which was established in 2014. Ann’s Bakehouse is a form of rebranding from the La Madeleine bakery which was ac ve in 1997-2010. In 2015, Ann’s Bakehouse launched their website, “ www.annsbakehouse.com ”, which increased the company’s exposure to the public and it contributed to a 65% revenue growth by December of that year. Star ng from opera ng online en rely from a kitchen in the Tanah Kusir area, Ann’s decided to open their first offline store in Kebayoran Baru, South Jakarta in 2017, which aims to make customers buy and choose their cakes personally. From 2018 un l 2019, the team grew from 30 people to around 50 people, with revenue growth of 125%, and the expansion of produc on, opera ons, and office area of their Sambas branch. Despite the pandemic, the business con nues to grow and the team opted for an open kitchen concept for their second branch in Veteran in 2021. Furthermore, they also offer catering service for events and corporate partnerships equipped with professional internal courier services for the Greater Jakarta area, and provide consul ng services for events. Over the years, the company has successfully increased their revenue, to up to 25 billion rupiahs in 2021, and their team has grown from 30 people in 2017 to around 140 employees currently, working in two of their outlets in the South Jakarta area.

Ann’s Bakehouse has a variety of high-quality premium cakes from widely known cakes such as ramisu, black forest, carrot cake, New York cheesecake, and mocca nougat, and Ann’s specials such as honey cake, tres leches, key lime pie, and mille feuille . As the trends and preferences of customers develop, Ann's realized that health is very important, and began producing egg-free, low-sugar and gluten-free cakes in 2019. Those cakes are under the Ann’s Super Crea ons category, promo ng mindful ea ng, and includes healthier versions (keto-friendly, less sugar, soy-free, dairy-free, gluten-free, or egg-free) of their already exis ng cakes. In 2022, a sub-department in the produc on team is created for the cake Custom Crea ons line, which specializes in 3D-fondant cake, wedding cake, DIY cake, le ering cake, edible photo cake, and custom cupcakes.

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Figure 1. Cakes produced by Ann’s Bakehouse & Creamery

Aside from cake, pastries such as bague e, sourdough, pies, ro sobek, burger buns, sausage rolls, and quiche are also sold. Ann’s also sells cold desserts such as puddings and panna co a, which comes in glassware packaging and plas c cups. Their cookie products include Bu er Crunch, Thin Mints, Coﬀee Bar, Coco Cookies, Kaastengel, and others.

Figure 2. Pastry produced by Ann’s Bakehouse & Creamery

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Figure 3. Cookies produced by Ann’s Bakehouse & Creamery

2. Vision and mission

Ann’s Bakehouse has a vision to become a cake, bread and pastry company with the largest market share in Indonesia, and their missions include priori zing the highest product quality and the easiest service for customers, and providing a collabora ve environment to develop self-poten al for each employee. Furthermore, making technology and innova on an essen al part of business processes.

3. The main ac vity

Ann’s Bakehouse & Creamery produces baked goods daily to fulfill orders ranging from individual to corporate orders. Their offline stores and kitchen in both branches operate everyday, from 8am un l 9pm, as a direct showcase for their products and pick up point. The kitchen in Sambas focuses on cake and cold dessert produc on, while the kitchen in Veteran focuses on cookies and pastry produc on. The customer service is online everyday, from 7am to 9pm. Ann’s provides delivery services within 24 hours of order placement for the Greater Jakarta Area, and some products are available to be shipped across the country. For Ann’s Corporate Partnership Program, clients are advantaged to special rates, priority contact, and order personaliza on. In addi on to this, Ann’s coffee break and catering services are also a big part of their company ac vi es, catering to a ernoon tea service for both corporate and retail markets. Their office, located on the second and third floor of both their outlets, operates from Monday to Friday following a 9-5 schedule. During the Fes ve season, which includes Eid, Christmas, New Year, and Chinese New Year, the team’s main ac vi es are organizing hamper deals and increasing their produc on load to fulfill the target quota, thus more daily workers in the kitchen are employed.

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4. Organiza onal structure

PT. Berawal Dari Kue is currently led by Bushido Bintari as the CEO. The department consists of marke ng, ﬁnance, sales, crea ve, product innova on, human resources, customer rela onship management, and IT. The Product Innova on Vice President works hand-in-hand with the research & development team for formula ng new products and modifying exis ng recipes. All bakery products prepared in a sec on are under the direc on of the Chef de Par e.

Figure 4. Organiza onal chart of Ann’s Bakehouse & Creamery

5. The student’s department

The Product Innova on unit is responsible for developing new products, or improving already exis ng ones, to crea vely fulﬁll customer’s demands. The tasks vary from doing research and customer mapping, conduc ng market and compe tor research, and genera ng reports and analysis. The following step would be deﬁning product taste and being involved directly with the Pastry team to make the products in the kitchen. The PI department is also responsible for planning the product’s photoshoot themes and mood board to ensure the message of the product is delivered correctly to the customers.

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II. INTERNSHIP ACTIVITIES

1. Working Condi ons

The internship began on 15 August 2022 and ended on 15 December 2022. Ann’s Bakehouse did not have a ﬁxed working schedule. It was a combina on of 3 days of Work from Oﬃce (WFO) from either their Sambas or Veteran branch, and 2 days of going to the lab or Work from Home (WFH). The tasks during WFO vary; with regular ac vi es research about the market and product improvement, discussions with the PI vice president, helping the packaging team in the kitchen, and being involved in product photoshoots. Irregular ac vi es that happen once in a while include having hands-on experience in the kitchen for produc on making nastar cookies to be sent for lab analysis and the making of sandwich cookies development, with both tasks having to follow food safety and hygiene guidelines by wearing head cover and lab coat before entering the kitchen. WFH tasks include methodology research for the intern’s individual project, laboratory sessions, data processing, and discussions with professors in university.

2. Internship Tasks and Experiences

With typical weekly ac vity including researching recipes, ingredients, and techniques used in developing oleh-oleh products, the current reported output for this internship is a PowerPoint presenta on regarding oleh-oleh (market research, ingredients, recipe, current trends). Interns are also asked to research about the kind and amount of food addi ve needed to ensure the products’ long shelf-life and higher mel ng point compared to other products in the market. Other internship ac vi es include as below.

2. 1. Product photoshoot

Cakes in the process of launching and cookies for Fes ve Season are undergoing photoshoots, which interns are involved in to help guarantee that the products are presented in the intended way. From this experience, the intern learned to pay a en on to small details, presen ng the bakery products in a visually appealing way, including arranging and ligh ng them to showcase their best features, and u lizing the photos to promote the bakery's products message and branding on social media.

2.2. New product development trial

The intern had the opportunity to be involved in a new product development trial, which is making a sandwich cookie. From this experience, the intern learned about recipe

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development to ensure the taste, ra o, and consistency of the product, innova on and crea vity, food safety, and product tes ng and feedback.

2.3. Compe tor research

Conduc ng compe tor research gave the intern insight into how to improve the bakery's products and strategies. I had the opportunity to try cookies from other companies, which helped analyze market trends, branding, packaging, and popular ﬂavors. Addi onally, the strengths and weaknesses of the compe tors' products are iden ﬁed and how they can be improved upon. This experience also helped iden fy poten al gaps in the market and opportuni es for the bakery to develop new products or improve exis ng ones.

2.4. Kitchen hands-on experience

The interns were involved in hand-making nastar cookies, and learned about baking techniques, kitchen sanita on and safety, team work, and me management when trying to fulﬁll the targeted quota.

3. Theory Implementa on

The Food Analysis Lab sessions regarding moisture content and water ac vity analysis that the intern had at university has helped provide the knowledge needed to measure the parameters of the sample. The Food Addi ves class has also given some insight for further product improvement for the cakes at Ann’s Bakehouse, regarding which addi ves to add, its amount, and how it would aﬀect the product.

4. Diﬃcul es encountered

At ﬁrst, the daily job descrip on was undecided as the project was occasionally changed. There were lots of revisions for the research design and the parameters to be measured. When the project was ﬁnally clear enough, we decided to modify the packaging, which the author lacked experience or knowledge about. Through consul ng and discussing with professors who are knowledgeable in packaging and food addi ves, the author was able

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III. PROJECT DESCRIPTION

A. Introduc on 1. Background

Honey cake is a cake origina ng from countries of the former Soviet Union. It consists of sponge cake layers, honey, and dulce de leche, or caramelized condensed milk.

AB’s honey cake uses a carton box as primary packaging and cling wrap as secondary packaging. It has a shelf life of 10-14 days refrigerated and 1-2 days in room temperature.

A er 14 days, texture change of hardening and drying was observed, according to the Product Innova on VP.

To combat its perishable nature, sponge cakes are usually made fresh daily, since it only lasts a few days being mold-free without preserva ves. Sponge cake's short shelf life, which is mostly caused by microbial deteriora on and staling, is a significant problem and can be costly for producers, distributors, and customers. Gomez et al. (2010) state that the process of staling, which results in a loss of flavor, changes in tongue feel, loss of tenderness, humidity redistribu on, and par al dryness, can decrease the acceptability of a cake to consumers. Therefore, the stability of cakes during storage or shelf life can be defined as maintaining physical and sensory quali es associated with freshness, such as tenderness, while minimizing changes related to staleness (Baixauli, Salvador, and Fiszman, 2008). The shelf life of cakes is also impacted by a complex set of physical and chemical changes that can affect both safety and quality.

Several methods of self life extension include the addi on of addi ves or chemical preserva ves, freezing, modiﬁed/controlled atmosphere packaging, ac ve packaging, and vacuum packaging. According to Amit et al. (2017), the usage of chemical preserva ves can cause allergic reac ons and have been linked to other serious health hazards such as cancer.

One of the eﬀec ve solu ons for extending the shelf life of baked goods without adding chemical preserva ves is ac ve packaging. An ac ve packaging approach called O 2 scavenger ac vely and selec vely lowers the amount of free oxygen in an enclosed food system.

Oxygen scavengers limit oxygen permea on rates via container walls or prevent headspace O 2 from suppor ng aerobic microbial ac vity and interac ng with food components (Robertson, 2006). Research by Janjarasskul et al. (2016) proposed that the key elements inﬂuencing the extension of the shelf life of packaged sponge cakes were the ini al O 2

reduc on rate, total O 2 -scavenging capacity, and O 2 permeability of the barrier ﬁlms.

According to Astawan et al. (2015), vacuum packaging is a method to increase the shelf life and preserve the sensory quality of a food product. The principle of vacuum packaging is to

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thoroughly remove all air from the packaging before sealing it up ghtly resul ng in an oxygen-free condi on. The disadvantages of the vacuum method are the type and thickness of the plas c used, because it will aﬀect the length of storage or shelf life of the product as well as the level of pressure and heat used during the vacuum process.The shelf life of food can be increased by inhibi ng the growth of microorganisms and chemical reac ons. Films that have moderate levels of oxygen permeability (less than 20 mL/m2 d/atm, which typically include polyamide, ethylene-alcohol vinyl, or polyvinylidene chloride as components) are recommended to be used with oxygen scavengers, according to Guynot et al. (2003). This hypothesizes that the combina on of vacuum packaging and oxygen scavenger works synergis cally to ensure that the atmosphere inside the packaging is completely oxygen free, extending the shelf life of honey cake.

2. Scope of Project

As the F&B beverage grows rapidly through social media, Ann’s wants to ensure their customers from outside of Jakarta are able to taste their cakes. This inspired the idea of reformula ng their cake products into “oleh-oleh” or souvenirs, which has a longer shelf-life and is more shelf stable. The product’s reformula on includes implemen ng ac ve packaging for a longer shelf-life without directly incorpora ng chemical preserva ves into the cake recipe. Following the modiﬁca on, physicochemical proper es are measured to observe any changes in the product throughout the weeks.

The hypotheses in this study are

1. The null hypothesis , H _0, states that the type of packaging will not change the physicochemical proper es of the honey cake, while the alterna ve hypothesis, H 1,

asserts that the packaging will have an impact on the physicochemical proper es.

2. The null hypothesis , H 0, states that honey cake treated with cling wrap packaging will

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are texture, moisture content, and water ac vity of honey cake from AB and the independent variable is the packaging. The aim is to evaluate the eﬀect of the packaging on the dependent variables.

4. Problem formula on

-Would vacuum packaging combined with an oxygen scavenger be suitable for maintaining Ann’s Bakehouse’s honey cake physicochemical proper es?

5. Study design

The physicochemical proper es of honey cake were assessed before and during storage, once a week for 4 weeks. The cake sample used for this internship project was 5x5x5 cm for each treatment and freshly made in Ann’s Bakehouse’s kitchen. Cake sample was put inside embossed nylon polyamide polyethylene vacuum plas c and then vacuumed using the XinBaoLong QH-16 vacuum machine on vacuum & seal se ng. Samples were stored in the refrigerator during the observa on period. The texture, water ac vity, and moisture content of cake sample in AB’s current packaging (cling wrap) is compared with sample in vacuum packaging combined with a 15cc oxygen scavenger. The samples were stored in the refrigerator for 28 days, and measured at day 1, day 7, day 14, day 21, and day 28. The cake is thawed at room temperature for 15 minutes before tes ng.

Figure 5. Study design of the research from one batch of honey cake

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Physicochemical Analysis Texture analysis

Texture analysis was done in Indonesia Interna onal Ins tute for Life Sciences’ laboratory in Jakarta. The sample’s hardness is measured weekly using a texture analyzer with a 12.5mm cylindrical probe in compression mode (Mohammed, Xu, & Singh, 2010).

Moisture content

The moisture content i s measured at room temperature weekly using Ohaus MB45 Rapid Moisture Analyzer. Samples are triplicated and approximately 3 g of homogenized samples are used, with hea ng proﬁle of step, 140ºC 3 min, 110ºC 4 min, referring to the Ohaus Moisture Analyzer Guide Book.

Water ac vity

The water ac vity is measured at room temperature using the Decagon Pawkit Water Ac vity Meter weekly. Samples were triplicated and used to ﬁll up half of the disposable plas c cup for this water ac vity analysis (Sharma & Riar, 2020).

B. Result and discussion 1. Results

Moisture content

The moisture content of honey cake samples stored in two diﬀerent packaging is shown in Table 1 as a mean percentage (g/100 g). The cake had an ini al moisture content value of 11.02% + 0.15 (g/100 g)when it was freshly made, then it decreased to 10.48 + 0.12 at week 1 for cling wrap, and 10.73 + 0.135 for vacuum + oxygen scavenger packaging. It decreased on week 2, but increased again on week 3 to 9.57 + 0.05 for cling wrap and 8.05 + 0.03 for vacuum + oxygen scavenger. Based on the sta s cal analysis of Kruskal–Wallis, the

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signiﬁcant diﬀerence (p < 0.05) was observed over the weeks in the vacuum packaged sample.

Table 1. Moisture content value of vacuum and non-vacuum packaged honey cake

Moisture Content (%)

Time

Treatment

Cling wrap Vacuum + oxygen scavenger

Freshly made 11.02 + 0.15 11.02 + 0.15

Week 1 10.48 + 0.12 10.73 + 0.135

Week 2 8.33 + 0.10 7.63 + 0.350

Week 3 9.57 + 0.05 8.05 + 0.03

Week 4 8.92 + 0.14 7.92 + 0.06

Note : Kruskal-Wallis test was performed to ﬁnd the sta s cal diﬀerence between treated samples. Data is presented as mean percentage and standard devia on.

Water ac vity

Water ac vity results in Table 2 showed that the ini al water ac vity in honey cake was 0.73 + 0.01. A er being stored for one week, the water ac vity content was found to be decreased to 0.71 + 0.01 in both cling wrap and vacuum packaging. It decreased to 0.70 + 0.02 and 0.69 + 0.02 on week 2 for cling wrap packaging and vacuum packaging, respec vely.

The water ac vity increased in week 3, to 0.75 + 0.02 for cling wrap and 0.72 + 0.01 for vacuum packaging. In week 4, it decreased to 0.72 + 0.01 for cling wrap packaged cake, and 0.69 + 0.01 for vacuum packaging. According to the ANOVA test, there are no signiﬁcant diﬀerences over the weeks between the water ac vity of the cling wrap packaged cake (p >

0.05), however a signiﬁcant diﬀerence was observed in the vacuum packaged cake over the weeks (p < 0.05).

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Table 2. Water ac vity value of vacuum and non-vacuum packaged honey cake

Water Ac vity

Time

Treatment

Freshly made 0.73 + 0.01 0.73 + 0.01

Week 1 0.71 + 0.01 0.71 + 0.01

Week 2 0.70 + 0.02 0.69 + 0.02

Week 3 0.75 + 0.02 0.72 + 0.01

Week 4 0.72 + 0.01 0.69 + 0.01

Note : One-way ANOVA was performed to ﬁnd the sta s cal signiﬁcance between treatments. Data is presented as mean and standard devia on.

Texture analysis (Hardness)

The force required to deform the cake was recorded to determine their hardness. Based on the ANOVA test, the p-value obtained was <0.01, which indicated that there was a significant difference (p < 0.05) observed among the samples treated. According to Table 3, the texture of honey cake increased significantly a er one week of storage, with a much larger force needed in vacuum packaged cake. The cake needed a higher force overall in vacuum packaged cakes compared to cling wrap packaged cake. With p-value under 0.05 over the weeks in both packaging, the texture change was sta s cally significant.

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Table 3. Texture analysis results of vacuum and non-vacuum packaged honey cake Texture (g)

Time

Treatment

Freshly made 625.00 ± 12.00 625.00 ± 12.00

Week 1 1235.00 ± 126.96 2588.67 ± 517.59

Week 2 1234.67 ± 103.42 2462.00 ± 296.65

Week 3 1038.67 ± 190.34 1409.67 ± 132.54

Week 4 1508.00 ± 112.21 1939.67 ± 280.92

Note : One-way ANOVA was performed to ﬁnd the sta s cal signiﬁcance between treatments. Data is presented as mean and standard devia on.

2. Discussion Moisture content

The moisture content value observed in Table 1 showed that vacuum + oxygen scavenger treated honey cake had an overall lower moisture content compared to cling wrap packaged cake. Although there is a difference in values observed between treatments, it is not sta s cally significant. This may be caused by sample size for the study that is too small to detect a sta s cally significant difference between the two treatments, or the size of the effect being measured being too small to be considered a reliable difference (Granato et al., 2014). To maintain the shelf life of a food, it is generally best to keep the moisture content as stable as possible, closer to when it was freshly made. From the results, it is observed that cling wrap packaged samples had no significant difference in moisture content, indica ng a stable moisture content throughout the weeks, while the sample in ac ve packaging had significant lowering in MC. According to San et al. (2022), bakery products' porous nature prevents complete O 2 removal. When not having addi ves, even packing material with low O 2 permeability over me permits gas accumula on to build up to a level that is sufficient to deteriorate food’s quality. Thus, the proper implementa on of ac ve packaging is crucial.

According to Johnson & Decker (2015), within one to four days at room temperature, these materials inside oxygen scavengers ac vely change the headspace inside the package,

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bringing the O ₂ levels down to less than 0.01%. The placement of samples in the refrigerator in addi on to the overly ght vacuum packaging might prevent the oxygen scavenger from properly working, as it works op mally at room temperature. The elimina on or reduc on of oxygen from a sealed package or container is accomplished by oxygen scavengers through chemical reac ons. As the molecules of the chemical compound in the oxygen scavenger are more likely to collide and react with one another at higher temperatures, these reac ons are o en more effec ve at room temperatures. The molecules of the chemical complex may be less likely to collide and react at lower temperatures, which may affect efficiency of the oxygen scavenger (Pereira, Cruz, & Paseiro Losada, 2012). However, the perishable nature of most cakes cause them to require refrigera on to maintain safety and quality. In addi on, oxygen presence is necessary for oxygen scavengers to func on properly. The amount of oxygen available for oxygen scavengers to react with is greatly reduced when they are packed in a ght vacuum, as the holes/pores on the O ₂ scavenger that provides a surface area for the oxygen scavenger to react with oxygen is covered, which may impact its ability to work op mally (Dey & Neogi, 2019). The oxygen scavenger may s ll be able to remove some of the remaining oxygen from the package in a vacuum packaging environment, but it will probably be less effec ve at doing so than it would be in a non-vacuum packaging environment with a greater oxygen concentra on.

Water ac vity

Water ac vity is a measure to determine the amount of free water in food, which can be used by microorganisms to develop. Food products have a water ac vity range of 0-1, with anything above 0.95 indica ng suﬃcient moisture to support the growth of bacteria, yeasts, and mold (Leviana, 2017). Vacuum packaging can reduce the water ac vity of a cake by removing the air from the packaging and crea ng a low-pressure environment. This can prevent the growth of bacteria and other microorganisms that require oxygen to survive.

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yeast have the ability to grow at a minimum Aw value of 0.62, making this cake not suitable for long term storage outside the refrigerator. However, this does not necessarily mean that the cake is dangerous to eat. In order to determine the safety of a food product, it is important to consider not only the water ac vity of the product, but also other factors that can influence the growth of microorganisms, such as the presence of an microbial agents, the pH of the food, and the storage temperature. It is also worth no ng that the water ac vity of a food product can change over me as the product is stored or handled. If the cake is stored at an appropriate temperature in a clean and dry environment, the risk of microbial growth may be reduced. Through the results, the water ac vity and moisture content of honey cake is observed to be stable within the observa on period, with no significant differences. This indicates no significant physicochemical changes for the cake in 4 weeks me.

Textural analysis (Hardness)

According to Table 3, cake treated with vacuum packaging and oxygen scavenger experienced hardening significantly, with the biggest force needed on week 2. This finding does not correspond to previous studies where oxygen scavenger has been proven to retard staling in cake products (Janjarasskul et al., 2016). With both treatments resul ng in significant difference in texture, the excessive change in hardness might affect customer likability. The high pressure of the vacuum machine may contribute to this, where it compacts the cake inside the vacuum plas c, causing the cake to harden. It might reduce customer likability, as the texture of the cake hardens significantly compared to the freshly made cake instead of preserving it. Furthermore, using a vacuum machine with various se ng profiles would be preferred, as the suc on levels of the vacuum plas c should be controlled to prevent overly squeezing the cake together. The implementa on of ac ve packaging may be effec ve in maintaining the cake texture for up to 4 weeks with the right se ng profile, as there wasn’t any significant difference observed in texture change over the weeks in the non-vacuum treatment.

Conclusion

There is not a sta s cally significant difference between the moisture content and water ac vity, while significant hardness of honey cake was observed between treatment with vacuum and non vacuum packaging. Through proper implementa on of ac ve packaging and the right sample size, the shelf life of cake can be extended for up to 4 weeks

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or more. Furthermore, longer observa on periods, microbial tes ng and sensory evalua on are needed to prove the eﬀec veness of this method. It is important to note that ac ve packaging will not completely prevent the natural process of spoilage, and cakes should s ll be consumed within a reasonable amount of me.

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IV. SELF REFLECTION

During my internship at Ann’s Bakehouse, I was part of the Product Innova on’s small team. This internship has been a wonderful experience for me, as I have always wanted to work in a bakery. Being involved in the daily ac vi es of a bakery has provided me with insights on how it operates. One of the highlights of my internship was ge ng to work alongside the bakery's experienced chefs and bakers. I was able to learn a lot from them, including new techniques and recipes. I also appreciated the posi ve and suppor ve work environment at the bakery, which allowed me to feel comfortable asking ques ons and trying new things. When the schedule gets busy, it can be hard, but it improved my me management and mul tasking skills as a result. During my internship, I have gained valuable experience and insights into how businesses can achieve their goals when all employees, from top management to those who perform the actual work, cooperate and work together eﬀec vely. This experience has helped me to be er understand my own skills and abili es, and has increased my self-conﬁdence. It has also helped to guide my career goals and will be valuable in making future career decisions.

Overall, I feel that my internship at Ann’s Bakehouse was a valuable learning experience. I gained prac cal skills that will be useful in my future career, and I also had the opportunity to work in a fun and dynamic environment. I am grateful for the opportunity to intern at the bakery and for the support and guidance of the staﬀ who helped me along the way.

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V. CONCLUSION & RECOMMENDATION

The opportunity to be an intern at Ann’s Bakehouse has been a wonderful experience especially to those who are interested in product development. Although the goal of the project was not completely fulﬁlled, it has provided insights for further development of the product. Henceforward, future interns are recommended to start their internship with a clear idea of what internship project they’re conduc ng during the internship, to consult early on with lecturers and ﬁeld supervisors, and make the study design thoroughly before conduc ng laboratory experiments to avoid mistakes and problems in the project later on.

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APPENDICES

Appendix 1. The author (right) with the ﬁeld supervisor (middle) in Ann’s Bakehouse’s Sambas store

Appendix 2. Hands-on trial for new product development

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Appendix 3. First trial of honey cake in vacuum packaging

Appendix 4. Plagiarism checker result

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Appendix 5. Honey cake sample in ac ve packaging and cling wrap packaging

Appendix 6. Honey cake sample tested for water ac vity

Comparison between Acve Packaging and Cling Wrap Packaging on the Shelf Life and Quality of Honey Cake from Ann’s Bakehouse

INTERNSHIP REPORT