Kajian perbedaan wadah kemasan terhadap mutu cake selama penyimpanan dingin

Abstract

Cake is one of balcery products which have been recognized in Indonesia. Severai variation of cake had been created with various taste, processing and form, so type of cake became more and more various and can be found easily in market. Black Forest is one of the variant of cake that already known by Indonesian consumer. Due to the ingredients, cake is categorized as a processed food product wbich can be easily damage, such as rancidity and microbe contamination. Consumers try to preserve the cake by keeping it in refrigerator. Consequently, cake become harden quickly. Nowadays we often find cake sold per slice but if cake is made in hone by ourse!x:es with big size and doesn't consume reutinely every day, so we need an appropiate packaging and storage condition which is suitable with cake's characteristic in order to keep the quality and extend the sheiflife of cake. The research aims are to get information of the characteristics of blackforest, studying the change of quality of cake during storage related to its packaging type and getting the best packaging type according to characteristic of cake during storage.