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

2013

  

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, Dr. Ir. B. Soedarini, MP

  SUMMARY Sponge cake is one of bakery products preferred by consumers. There are so many recipes used to make sponge cake. Even though, the favourite recipes do not always produce a fine cake. Because of that, some food factories have an idea to make a premix for cake products, the premix makes the process easier and results in a similar cake product. Unfortunately, there are some problems in the use of premix. Premix consists of some ingredients, which have different characteristics that have an effect in the final product and shelf life. The objectives of this research are studying the effect of different storage temperatures on quality of sponge cake premix to predict the shelf life in each storage temperatures and finding out correlation between batter density and the physical as well as chemical properties. Sample stored in Climatic Chamber for 3 weeks at under-controlled temperature and relative

  o o o

  C, 27 C, and 37 C; and at 75% relative humidity. humidity. Temperatures was set at 19±2 Moisture content and water activity does not have a significant effect on sponge cake batter density (p > 0,05). Sponge cake batter density has significant effect on batter viscosity, batter volume and volume of the sponge cake (p < 0,05). Sponge cake batter density also has a significant effect on the texture properties of sponge cake (p < 0,05). Based on sponge cake batter density, the predicted shelf life of sponge cake premix using arrhenius model were 110

  o o o

  days (at 21

  C), 47 days (at 27

  C), and 12 days (at 37

  C). The longest storage temperature was

  o C.

  at 19±2

  

RINGKASAN

  Sponge cake adalah salah satu produk bakery yang disukai konsumen. Resep untuk membuat sponge cake mudah ditemukan. Meskipun resep favorit, juga tidak selalu menghasilkan cake

  

seperti yang diinginkan. Beberapa perusahaan makanan memiliki ide untuk membuat premix

  cake, premix akan membuat proses pembuatan cake lebih mudah dan memiliki hasil yang

  

konsisten. Tetapi ada masalah dalam penggunaan premix. Premix terdiri dari beberapa

campuran bahan yang memiliki karakteristik yang berbeda yang mempengaruhi hasil akhir

  cake dan umur simpan premix. Tujuan dari penelitian ini adalah untuk mengetahui efek dari

  

perbedaan suhu terhadap kualitas sponge cake premix sehingga dapat mengetahui umur

simpan pada setiap suhu dan untuk mengetahui hubungan antar suhu, serta untuk

mengetahui korelasi antara densitas adonan sponge cake dengan karakter fisik dan kimia

yang dimiliki sponge cake. Sponge cake premix disimpan dalam climatic chamber selama 3

minggu pada suhu dan kelembapan relative yang terkontrol. Suhu yang digunakan dalam

o o o

  C, 27

  C, dan 37 C pada kelembaban relative sebesar 75%. Pada penelitian ini adalah 19±2

karakteristik kimia dan fisik dari sponge cake didapati bahwa kadar air dan aktivitas air dari

sponge cake premix tidak mempengaruhi adonan sponge cake secara signifikan (p > 0,05).

  

Densitas adonan sponge cake mempengaruhi viskositas adonan, volume adonan dan volume

akhir sponge cake secara signifikan (p < 0,05). Densitas adonan sponge cake juga

mempengaruhi tekstur sponge cake secara signifikan (p <0 ,05). Pada pendugaan umur

simpan berdasarkan densitas adonan sponge cake menggunakan Arrhenius model, umur

o o simpan dari sponge cake premix adalah 110 hari (pada suhu 21

  C), 47 hari (pada 27

  C) dan o

  12 hari (pada 37

  o C.

  19±2

  

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.

  10. All related parties who helped the author finishing this thesis.

  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 Samuel Eric Budiono

  Author

  TABLE OF CONTENTS

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  Page SUMMARY ...................................................................................................................... i

  

  

RINGKASAN ..................................................................................................................... ii

  FOREWORD ................................................................................................................... iii LIST OF TABLES ......................................................................................................... vii LIST OF FIGURES ....................................................................................................... viii

  INDEX OF APPENDICES ............................................................................................. ix

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

LIST OF TABLES

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LIST OF FIGURES

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INDEX OF APPENDICES

  Page Appendix 1. Calculation ........................................................................................... 45 Appendix 2. Sponge Cake Sensory Test Score Sheet ............................................... 47 Appendix 3. Data Analysis Result ............................................................................. 50 Appendix 4. Sponge Cake Photo ............................................................................... 72