FORMULATION OF SOURDOUGH WITH WULUH STARFRUIT (Averrhoa bilimbi L.) AS ACIDULANT

GUMELAR, ANASTASYA GIACINTA (2019) FORMULATION OF SOURDOUGH WITH WULUH STARFRUIT (Averrhoa bilimbi L.) AS ACIDULANT. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Fresh bread is a food product made from processed wheat and consumed by a lot of Indonesians because it is practical in its preparation. Along with the increasing awareness and knowledge of the public on the safety and healthy food, soourdough bread is the one of the choices. Sourdough bread is a bread product that has characteristics that are superior to other breads. Sourdough itself is made by mixing flour, water and bread yeast which are fermented. The mixture can be used as a leavening agent in bread making. Soudough can be made naturally without the addition of bread yeast, by adding fruit juice such as wuluh start fruit. Wuluh starfruit is one of the fruits that very easy to find in Indonesia with its abundant availability but has not been fully utilized. Wuluh starfruit has a low pH and has glucose content. So it is expected to be used as an acidulant in making sourdough. This study aims to determine the effect of using wuluh starfruit as acidulant and determine the best sourdough formulation.during sourdough fermentation, a volume level of sourdough development and pH level are analyzed. After the sourdough is ready to used, the researcher did microbiological test which included microbial density and identification of lactic acid bacteria (LAB) which included catalase test, motility test, gas production test, Gram and spore staining. Then the sourdough is used to make bread, which is then analyzed physically which included texture test, volume development and measurement of the number and diameters of the bread pore. The test results data were analyzed using SPSS for Windows version 20.0 with the One Way ANOVA method using the Duncan test at a confidence level of 95%. During fermentation, there is a change in sourdough volume whixh shows that the volume development occurs highest at Δ2 by the B5 sample which is 219,8 cm3. Decrease of pH value also occurs during fermentation which take place almost equal values in each sample each day which is in the pH range of 5,84 to 4,03. According to the results of identification of LAB, all samples are LAB which is indicated by a negative reaction to catalase, non-motile, classified as positive Gram of bacteria does not produce spores. LAB is classified as heterofoermentative which is indicated by positive results on the gas production test. The textue test of B10 sample has the lowest hardness value of 234,53 gf and is not significantly different from the B20 sample which is 259,99 gf. In measuring the volume development, B20 sample produces bread wtih the highest volume of development that is equal to 59,16%. From the results of the study it can be conluded that the wuluh starfruit juice can be used as an acidulant in making sourdough. Then the best formulation is B20 formula with a low hardness value and produces bread with the highest development volume.

Item Type: Thesis (Other)
Subjects: > 640 Home & family management > Food and Drink
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 16 Oct 2019 02:36
Last Modified: 16 Oct 2019 02:36
URI: http://repository.unika.ac.id/id/eprint/19786

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