Report

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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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 reformulang 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 invesgate the effect of acve packaging on the shelf life and quality of honey
cake. The results showed no stascal significance between the two treatments in regards to
moisture content and water acvity, most likely due to insufficient sample size. However, the vacuum
treatment caused the cake to harden significantly, which may negavely affect its texture and
customer likability. It is important to properly implement acve 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 negavely impacng the texture of the cake. Although acve packaging
can help extend the shelf life of cakes, it is not a complete soluon to prevent spoilage and the cakes
should sll be consumed within a reasonable period of me.

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Availability

Detail Information

Series Title

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Call Number

EP FS011

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Moisture content
honey cake
water acvity
texture
acve packaging

Specific Detail Info

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Statement of Responsibility

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Other version/related

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