THE EFFECT OF DIFFERENT STORAGE TEMPERATURES ON THE SHELF LIFE OF SPONGE CAKE PREMIX PENGARUH SUHU PENYIMPANAN TERHADAP UMUR SIMPAN PREMIX SPONGE CAKE
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
2013
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
that October 23 , 2013
thSemarang, October 31 , 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 Dr. V. Kristina Ananingsih, ST, M.Sc.SUMMARY
PT. Kievit Indonesia produces encapsulated functional ingredients, such as cake emulsifier. The cake emulsifier that was blended with other sponge cake ingredients became sponge cake premix. The objectives of this research are to analyze the effect of different temperature to physical and chemical characteristics of sponge cake premix, to determine the shelf life in each temperature using Arrhenius equation, and to calculate the degradation rate of premix during storage (Q ). Another objective of this research is
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to analyze the correlation between batter density and sponge cake premix powder characteristics as well as sponge cake characteristics. Premix products were stored in
o o o
climate chamber for twelve weeks at 21
C, 27
C, and six weeks at 37 C with 75% relative humidity. Observation would be done every 2 weeks for premix product that
o o
was stored at 21 C and 27
C. Observation would be done every week for premix
o
product that was stored at 37
C. In the product quality test, there were physical and chemical analyses on the product before preparation stage, during preparation stage and after baking. Parameters that will be tested are moisture content and water activity of premix powder, batter characteristic (density and viscosity), and cake characteristic (volume expansion, TPA, and sensory). The correlation analysis showed that the increasing of batter density was followed by the increasing of cake texture attribute, moisture content, and water activity. The increasing of batter density was followed by the decreasing of batter viscosity, volume expansion, and sensory attribute. The shelf-
o
life of sponge cake premix based on batter density was 119 days at 21
C, 56 days at
o o
27 C, and 17 days at 37 C. The Q value was 3.267.
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RINGKASAN
PT. Kievit Indonesia memproduksi bahan-bahan fungsional enkapsulasi, salah satunya
adalah emulsifier kue. Premix kue sponge dibuat dengan mencampurkan emulsifier
dengan bahan-bahan kue sponge lainnya. Tujuan dari penelitian ini adalah untuk
menganalisa pengaruh dari perbedaan suhu terhadap karakteristik fisik dan kimia
premix kue sponge, untuk menentukan umur simpan di tiap suhu menggunakan
persamaan Arrhenius, dan menghitung percepatan kerusakan dari premix selama
penyimpanan (Q ). Tujuan lain dari penelitian ini adalah untuk menganalisa korelasi
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antara massa jenis adonan dan karakter premix kue sponge, juga karakter kue sponge
o o lainnya. Produk premix disimpan di climacell selama 12 minggu pada suhu 21C, 27
C, o
dan 6 minggu pada suhu 37 C dengan tingkat kelembapan relatif 75%. Pengamatan
oakan dilakukan setiap 2 minggu untuk produk premix yang disimpan pada suhu 21 C
o dan 27C. Pengamatan akan dilakukan setiap minggu untuk produk premix yang o disimpan pada suhu 37
C. Pada uji kualitas produk, evaluasi karakter fisik dan kimia
dilakukan sebelum tahap persiapan, pada tahap persiapan, dan setelah pemanggangan.
Parameter yang akan diuji adalah kadar air dan aktivitas air dari premix, karakteristic
adonan (massa jenis dan kekentalan), dan karakteristik kue (volume pengembangan,
profil tekstur, dan sensori). Analisa korelasi menunjukkan bahwa peningkatan massa
jenis adonan akan diikuti dengan peningkatan profil tekstur kue, kadar air, dan
aktivitas air. Peningkatan massa jenis adonan akan diikuti dengan penurunan
kekentalan adonan, volume pengembangan, dan nilai sensori. Umur simpan dari
o premix kue sponge berdasar massa jenis adonan adalah 119 hari pada suhu 21C, 56 o o hari pada suhu 27
C, and 17 hari pada suhu 37 C. Nilai Q adalah 3.267.
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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.
9. Rio, Sendy, Gustav, Adryan, Alvin, Yosua, Clarita, Mandey, Lia, Njoo, Julius, Yessy, Nawang, Riki, Yoas, Ani Boy, Della, Tata, Lukas and many other best 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 Author
CONTENT
Page SUMMARY .......................................................................................................................i
RINGKASAN ..................................................................................................................... ii
FOREWORD ................................................................................................................... iii CONTENT ........................................................................................................................ v LIST OF TABLES ...........................................................................................................vi LIST OF FIGURES ........................................................................................................ vii LIST OF APPENDICES ............................................................................................... viii
LIST OF TABLES
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LIST OF FIGURES
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INDEX OF APPENDICES
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