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)

     

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)

  

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

SEMARANG

  

2013

 

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 Dra. Laksmi Hartayanie, MP

  

SUMMARY  

  Bread premix is the combination of the raw ingredients for bread making in some certain proportion. However, different proportion of raw ingredients could result in the different characteristic of final products and shelf life for the bread premix as well as the final product. Therefore, scientific experiment was conducted to predict bread premix shelf life. The objective of this experiment is to measure the shelf life of bread premix, as well as to evaluate the quality of the final product. The samples were stored in Climatic Chamber for four months in controlled temperature and

  o o o

  relative humidity. Temperature used were 21

  C, 27

  C, 37

  C, and the relative humidity was set to 75%. Estimation shelf life of bread premix based deteoritation rate affected the physical, sensory and chemical characteristics. However, all of the

  2

  

2

  generated models showed R values. R value means proportion of response value changes which are contributed by the equation. Then, the estimation of shelf life was determined with Arhennius equation. TBA bread premix was chosen as a

  2

  critical point because its R value was the highest. Self life of bread premix based on

  o

  TBA was 89 days (37 C).

  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

  o o o

  digunakan adalah 21

  C, 27

  C, 37

  C, dan kelembaban 75%. Penentuan umur simpan berdasar laju kerusakan premix roti yang mempengaruhi sifat fisik, sensori dan kimia.

  2

  2 Model penentuan umur simpan berdasarkan nilai R , nilai R yang menunjukkan

  perubahan nilai respon yang dapat dijelaskan dengan persamaan. Penentuan umur simpan menggunakan rumus Arhennius, nilai TBA premix roti menjadi patokan karena

  2

  menunjukkan R tertinggi. Umur simpan dari premix roti berdasar TBA adalah 89 hari

  o

  (suhu 37 C).

  

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 moment. 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

  Author

CONTENT

  2.2.2. Bread Premix Storage ...................................................................................... 8

  3.3. Physical Characteristics of Bread .................................................................. 19

  3.2.2. Moisture Content Values of Bread ................................................................. 18

  3.2.1. TBA values of Bread ...................................................................................... 17

  3.2. Chemical Characteristics of Bread ................................................................. 17

  3.1.2. Moisture Content of Bread Premix ................................................................ 16

  3.1.1. TBA value of Bread Premix ........................................................................... 15

  3.1. Chemical Characteristics of Bread Premix .................................................... 15

  15

  2.2.5. Product Quality Test ...................................................................................... 10 3. RESULT ..................................................................................................................

  2.2.4. Measurement of Bread Premix Moisture Content (OHAUS Instruction Manual, 2001). ............................................................................................... 10

  2.2.3. Analysis on Product Shelf Life ........................................................................ 9

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

  RINGKASAN

  8

  8 2.2. METHODS ......................................................................................................

  2. MATERIAL & METHOD ........................................................................................ 8 2.1. MATERIALS ...................................................................................................

  7

  1.2.4. Accelerated Shelf Life Testing (ASLT). .......................................................... 6 1.3. Objectives .........................................................................................................

  1.2.3. Bread Ingredients ............................................................................................. 4

  1.2.2. Bread Premix .................................................................................................... 3

  1.2.1. Bread making ................................................................................................... 1

  1

  1 1.2. Literature Review .............................................................................................

  1 1.1. Background ......................................................................................................

  ..................................................................................................................... ii FOREWORD ................................................................................................................... iii CONTENT ........................................................................................................................ v LIST OF TABLES ......................................................................................................... vii LIST OF FIGURES ....................................................................................................... viii LIST OF APPENDICES ..................................................................................................ix 1. INTRODUCTION .....................................................................................................

  2.2.1. Preparation of Bread Premix ............................................................................ 8

  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   Table 14. K and Ln k values of Zero-order equation for Bread Premix according to

   

  TBA values ....................................................................................................... 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