INOVASI PEMBUATAN ROTI TAWAR HYBRID SOURDOUGH: STUDI PENGGUNAAN PUREE BUAH NANAS (Ananas comosus (L) Merr.) PADA STARTER SOURDOUGH

Abstract

ABSTRACT Sourdough umumnya dibuat dengan cara spontan sehingga memiliki aroma yang kurang spesifik. Penelitian ini menggunakan nanas dalam pembuatan starter sourdough dengan harapan aroma khas dan mikroba alami nanas dapat mempengaruhi aroma yang terbentuk. Penelitian ini bertujuan untuk menginovasikan roti tawar hybrid. Roti tawar hybrid adalah roti sourdough yang dibuat dengan metode hybrid. Metode hybrid adalah pembuatan roti sourdough dengan formulasi dan prosedur yang sama seperti roti tawar pada umumnya namun menggunakan starter sourdough dan ragi instan. Pembuatan starter sourdough dilakukan dengan backslopping, 10% starter sebelumnya ditambah tepung terigu dan rasio nanas:air (10:40, 30:20, dan 50:0) selama 10 hari. Starter dengan rasio nanas:air 50:0 berumur 10 hari memiliki total BAL 2,3×109cfu/g, yeast 1.6×109cfu/g, pH 4.3. Roti tawar dibuat dengan starter sourdough 40% berat tepung dan ragi instan 0.8 dan 1.2%. Roti tawar terbaik diperoleh dari perlakuan ragi 1.2%. Roti ini memiliki kadar air 42,39%, serat kasar 2.74%, volume pengembangan 75.21%, hardness 497.11 g, ukuran pori 0.09 mm2, warna (L*, a*, b*) 71.05; 1.29; 24.2 dengan nilai rerata suka pada semua parameter organoleptik. Keywords: Hybrid sourdough, Nanas, Ragi, Roti Tawar ABSTRACT Sourdough is generally made spontaneously so it has a less specific aroma. This research uses pineapple in making sourdough starter with the hope that the distinctive aroma and natural microbes of pineapple can influence the aroma that is formed. This research aims to innovate hybrid white bread. Hybrid white bread is sourdough bread made using a hybrid method. The hybrid method is making sourdough bread with the same formulation and procedures as white bread in general but using a sourdough starter and instant yeast. Making sourdough starter is done by backslopping, 10% of the previous starter is added with wheat flour and a pineapple:water ratio (10:40, 30:20, and 50:0) for 10 days. Starter with a pineapple:water ratio of 50:0 aged 10 days had a total of LAB 2.3×109cfu/g, yeast 1.6×109cfu/g, pH 4.3. White bread is made with sourdough starter 40% by weight of flour and instant yeast 0.8 and 1.2%. The best white bread is obtained from 1.2% yeast treatment. This bread has a moisture content of 42.39%, crude fiber 2.74%, swelling volume 75.21%, hardness 497.11 g, pore size 0.09 mm2, color (L*, a*, b*) 71, 05; 1.29; 24.2 with an average value of liking for all organoleptic parameters. Keywords: Hybrid sourdough, Pineapple, White bread, Yeast

Keywords

• hybrid sourdough
• nanas
• ragi
• roti tawar
• pineapple
• white bread
• yeast