Thesis

Analyzing the Effect of Two Storing Temperatures toward Taste, Texture, and Appearance of 5 Days Croissant

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Pastry is one of the most popular bakery products for giving a multi sensory experience. “5 Days Croissant”
is a product by PT Prima Top Boga commercialized in Indonesia stores with a theoretical shelf life of six
months. This project is aimed to analyze the quality difference of this product with chocolate and cheese
variations that are stored at room temperature and freezer in real time by conducting monthly checking
to validate the theoretical shelf life. The quality checking parameters are including color and mold
observation, and spoiled taste identification which take place in the RnD room of PT Prima Top Boga with
three panelists who are the RnD staff. In addition, firmness analysis is also conducted using TVT 6700 once
every three months. The samples are obtained from the production department and the data will then be
statistically analyzed in SPSS using the independent T test method. No pattern is observed for the croissant
color changing from both variants and there is also no mold seen. Taste changes started in March for
chocolate and the cheese experienced changes in April. The firmness of both chocolate and cheese
decreases from February to May, however all results show that the storing temperature does not affect
the parameters significantly from February until May.

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Availability

Detail Information

Series Title

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Call Number

FT 23-022

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)

color
taste
Room temperature
shelf life
texture
Croissant
mold
firmness
freezer

Specific Detail Info

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Statement of Responsibility

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Other version/related

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