INOVASI PEMBUATAN ROTI TAWAR HYBRID SOURDOUGH: STUDI PENGGUNAAN PUREE BUAH NANAS (Ananas comosus (L) Merr.) PADA STARTER SOURDOUGH
DOI:
https://doi.org/10.21776/ub.jpa.2024.012.02.4Keywords:
Hybrid sourdough, Nanas, Ragi, Roti Tawar, Pineapple, White bread, YeastAbstract
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.
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