The Application of Various Fermented Malang Apple Water As A Source of Natural Yeast for Sourdough Bread Processing

Hanif Alamudin Manshur; Desiana Nuriza Putri; Okta Pringga Pakpahan; Qq Wima Akalentera; Noor Harini

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Hanif Alamudin Manshur
Department of Food Technology, Faculty of Agriculture and Animal Science, University of Muhammadiyah Malang
Indonesia

Desiana Nuriza Putri
* Corresponding Author
Department of Food Technology, Faculty of Agriculture and Animal Science, University of Muhammadiyah Malang
Indonesia

Okta Pringga Pakpahan
Department of Food Technology, Faculty of Agriculture and Animal Science, University of Muhammadiyah Malang

Qq Wima Akalentera
College of Food Technology, Faculty of Agriculture and Animal Science, University of Muhammadiyah Malang
Indonesia

Noor Harini
Department of Food Technology, Faculty of Agriculture and Animal Science, University of Muhammadiyah Malang
Indonesia

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