PENGARUH PERBEDAAN KONSENTRASI SOURDOUGH TERHADAP SIFAT FISIK DAN MIKROBIOLOGI PADA ROTI TAWAR

Abstract

Sourdough is a mixture of wheat flour, water and other components processed by fermentation. Sourdough, in other terms, is natural yeast which can be used as a food additive for starters in making bread, cakes and other bakery products. The process of making sourdough can take place naturally through a fermentation process, resulting in a unique taste and aroma of bread and better nutritional content. However, currently natural sourdough yeast is being developed as a bread developer. This is because some Istan yeast can cause allergens if they enter the body and are consumed directly. The use of natural sourdough yeast is an alternative for developing whitebread. This research aims to determine the effect of different sourdough concentrations on the physical and microbiological properties of white bread. The method used in this research used a Completely Randomized Design (CRD) with one factor, namely sourdough concentration of 0%, 30%, 60% and 90%. Apart from that, the proofing time has been determined at around 135 minutes. The parameters observed were physical quality (expandability, texture), microbiology (total number of lactic acid microbes), and water content analysis. Data analysis uses ANOVA and if there is a significant difference then proceed with the Least Significant Difference test (LSD). The results of the study showed that the addition of sourdough had a significant effect on the physical, microbiological and water content of white bread. In addition, fermentation time has a significant effect on the number of natural sourdough yeast microbes. The natural sourdough yeast used to make white bread with a fermentation time of 16 days.