The Effect of Different Storage Temperatures on The Shelf Life of Sponge Cake Premix
| Main Authors: | SUSANTO, STEFAN JONATHAN, Hartayanie, Laksmi, Ananingsih, Kristina |
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| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Universitas Unika Soegijapranata
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| Subjects: | |
| Online Access: |
http://repository.unika.ac.id/15912/1/Cover%20Proceedings%202nd%20International%20Student%20Conference.pdf http://repository.unika.ac.id/15912/2/2nd%20ISC%20%28FQS-01%29.pdf http://repository.unika.ac.id/15912/ |
Daftar Isi:
- Sponge cake premix is ready-made mixtures that contain all the ingredients and additives for making sponge cake. The ingredientshave their own characteristic and may affect the shelf-life of sponge cake premix.The shelf-life and performance of sponge cake premix was investigated. Premix products were stored in climate chamber for twelve weeks at 21oC and 27 oC, and six weeks at 37oC with 75% relative humidity. The shelf-life of sponge cake premix based on batter density was 119 days at 21oC, 56 days at 27oC, and 17 days at 37oC. The Q10 value was 3.267. 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 density, and cake characteristic (volume expansion and TPA). 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 cake volume expansion