Pemanfaatan Telur Ayam Bubuk Dengan Pengeringan Oven dan Foam Mat Drying Untuk Pembuatan Roti

Abdi, Abdi (2023) Pemanfaatan Telur Ayam Bubuk Dengan Pengeringan Oven dan Foam Mat Drying Untuk Pembuatan Roti. Masters thesis, Universitas Andalas.

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Abstract

This study aimed (i) to find out the best drying process for whole egg powder, (ii) to investigate whether the resulting whole egg powder can be applied to make white bread, especially in bakeries, (iii) to analyze whether white bread made from whole egg powder is feasible for application on larger scale. The treatments of this research are processings eggs using oven drying and foam mat drying to produce whole egg powder which was applied in bread making. Fresh eggs were used as the control of treatment in bread making. The obtained data was analyzed using T paired sample test. The results showed that oven drying and foam mat drying had a significant effect (P<0.05) on yield, foaming and emulsion capacity, water and oil absorption capacity, pH value and water content. In the application of egg powder for bread production, the bread made with whole egg powder from foam mat drying was preferred in taste, flavor, and texture compared to oven drying and control products. Moreover, it was also chosen as the best product with considerations in taste, color, hardness value, and increasing volume according to Multiple Attribute Decision Making-Simple Additive Weighting. In addition, the bread made from whole egg powder which was processed by the foam mat drying was feasible to the larger scale with a Payback Period of 1.8 years, furthermore, the capital invested in this business can be returned before the project's life ends (3 years).

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