Determination of Optimum Aging Times For Baked Ice Cream Semi-Finished Goods

Abstract

This report serves as a summary of a project carried out during the writer’s internship in the quality control department of PT. Glico Wings is a frozen confectionery manufacturer located in Kabupaten Karawang, Jawa Barat. The main aim of this project is to determine the optimum aging times for one of their many baked SFG products, done in hopes of minimizing the occurrence of moisture migration and therefore product defects and losses. SFG product A was chosen by the host institution as the product of interest and eventually subjected to repeated measurements of moisture analysis for 96 hours. Results from the trial showed that no samples of SFG product A exceeded the company standards within the entire period of aging, although it should be noted that a constant trend of increasing moisture contents can be seen during the period. This trend in all likelihood occurred due to moisture migration from the surrounding storage space, and it was concluded that the previously set standard aging times of 96 hours were detrimental to the organoleptic properties of the product. This project, serving as a proposal to readjust the aging times of SFG product A to optimum levels, which in this case was determined to be 24 hours, has successfully been granted as the results were conclusive enough for the host institution. While unavailable in terms of data or documentation, the project was quite impactful towards the production flow and serves as an improvement towards product use optimization and loss prevention.