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Yoga Pratama
Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang 50275
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Improving Sweet Bread Properties with Diacetyl Tartaric Acid Ester of Monoglyceride (DATEM) Yoga Pratama; Felda Pamella Hardiyanti; Antonius Hintono
Journal of Applied Food Technology Vol 11, No 1 (2024)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.23112

Abstract

Diacetyl Tartaric Acid Ester of Monoglyceride (DATEM) has been used in bread making to improve its dough and final product properties. The efficiency of DATEM in bread with the presence of sugar is yet to be studied. Therefore, this study aims to examine the effects of DATEM addition on sweet bread properties, i.e., its water content, loaf volume expansion, porosity and organoleptic properties. Completely Randomized Design (CRD) was employed with 5 treatments and 4 replications. The variables were the addition of DATEM, i.e., 0%, 0.15%, 0.3%, 0.45%, 0.6% (w/w) of the total flour. The data were analyzed using Analysis of Variance (ANOVA) with the significance level of 5%. The study showed that DATEM significantly impacts the physical and organoleptic properties of sweet bread. As DATEM concentration increases, so does moisture content, porosity, and loaf volume. Consequently, the texture becomes softer, and fewer crumbs are produced. Overall, DATEM enhances sweet bread properties, with 0.6% concentration yielding the best results. Sweet bread with 0.6% DATEM exhibited 34.05% moisture content, 76.86% loaf volume expansion, and 3.38 mm porosity.
Effects of Egg White Addition on Moisture, Protein Content, Solubility and Hedonic Quality of Foam-mat Dried Soybean Powder Priska Tiara Primastuti; Antonius Hintono; Inish Chris P. Mesias; Yoga Pratama
Journal of Applied Food Technology Vol 11, No 2 (2024)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.25063

Abstract

Soymilk is a widely popular beverage and often regarded as a dairy alternative. One option to increase the shelf life of soymilk is by converting it into soy milk powder. Foam mat drying technique offers faster drying process due to larger surface area and better rehydration due to more porous agglomerates. This research aims to determine the effects of egg white addition as a foaming agent in the foam-mat drying process of powdered soymilk on the water content, protein, solubility and hedonic quality. The research employed a completely randomized design with 4 treatments and 5 replications, i.e., addition of egg white as a foaming agent at different concentrations: 25%, 30%, 35%, and 40% (w/v). The results showed that the increasing egg white concentration significantly increases protein content and reduces both solubility and hedonic quality of the powdered soymilk product. However, egg white addition has no significant effect on water content. The best powdered soymilk product was observed at 25% egg white addition, which gave a water content of 3.88%, protein content of 23.61%, and solubility of 61.06%.
Co-Authors Antonius Hintono Felda Pamella Hardiyanti Inish Chris P. Mesias Priska Tiara Primastuti