Karakteristik Kimia Roti Manis Sourdough yang Menggunakan Ragi Alami dari Apel Manalagi (Malus sylvestris)

https://doi.org/10.22146/agritech.61100

Desiana Nuriza Putri(1), Noor Harini(2), Liza Ni’matul Azizah(3), Hanif Alamudin Manshur(4*)

(1) Program Studi Teknologi Pangan, Fakultas Pertanian Peternakan, Universitas Muhammadiyah Malang, Jl. Raya Tlogomas No. 246, Malang, Jawa Timur 65144
(2) Program Studi Teknologi Pangan, Fakultas Pertanian Peternakan, Universitas Muhammadiyah Malang, Jl. Raya Tlogomas No. 246, Malang, Jawa Timur 65144
(3) Program Studi Teknologi Pangan, Fakultas Pertanian Peternakan, Universitas Muhammadiyah Malang, Jl. Raya Tlogomas No. 246, Malang, Jawa Timur 65144
(4) University of Muhammadiyah Malang
(*) Corresponding Author

Abstract


Sourdough adalah campuran terigu, air, dan atau komponen lain yang difermentasi dengan starter alami yang mengandung bakteri asam laktat (BAL) dan yeast. Campuran tersebut digunakan sebagai agen pengembang dalam produksi roti manis. Sourdough dalam penelitian ini menggunakan fermentasi air rendaman apel manalagi sebagai raginya. Sourdough dapat mengubah ketersediaan fraksi serat, protein, dan meningkatkan kandungan mineral pada tepung. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan sourdough starter terhadap karakteristik kimiawi roti manis. Percobaan terdiri atas 6 level perlakuan yaitu perbedaan konsentrasi penambahan sourdough starter pada adonan yaitu 0% sebagai kontrol, 10%, 15%, 20%, 25%, 30%. Parameter pengamatan yang digunakan meliputi kadar air, abu, protein, lemak, karbohidrat, dan serat pangan total. Hasil penelitian menunjukan bahwa perlakuan penambahan proporsi sourdough starter yang berbeda berpengaruh nyata terhadap kadar air dengan kisaran 25,09-31,20% (basis basah), kadar abu dengan kisaran 1,29-1,82%, protein dengan kisaran 6,57-18,22%, lemak dengan kisaran 1,85-8,39%, karbohidrat dengan kisaran 45,4458,67%, dan serat pangan total dengan kisaran 7,48-14,02%. Terjadi peningkatan kadar serat sebesar 2,4 kali lipat pada roti sourdough dibandingkan roti manis.


Keywords


Bakteri asam laktat; sourdough; roti manis sourdough; yeast

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DOI: https://doi.org/10.22146/agritech.61100

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