Quality Characteristics of Sourdough Bread with The Addition of Water Yest and Wheat-Mocaf Flours Combination
Sourdough bread embraces health benefits due to the fermentation process carried out in the manufacturing process. The quality of sourdough bread is influenced by the specific microbes (yeast) that develop in the sourdough and the type of flour. The purpose of this study was to determine whether the...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | Indonesian |
| Published: |
Jurusan Teknik Pertanian Universitas Lampung
2023-06-01
|
| Series: | Jurnal Teknik Pertanian Lampung |
| Subjects: | |
| Online Access: | https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/6151 |
| _version_ | 1797280754393153536 |
|---|---|
| author | Intan Nurul Azni Alberta Teresa Anggi Prabawati Iman Basriman Julfi Restu Amelia |
| author_facet | Intan Nurul Azni Alberta Teresa Anggi Prabawati Iman Basriman Julfi Restu Amelia |
| author_sort | Intan Nurul Azni |
| collection | DOAJ |
| description | Sourdough bread embraces health benefits due to the fermentation process carried out in the manufacturing process. The quality of sourdough bread is influenced by the specific microbes (yeast) that develop in the sourdough and the type of flour. The purpose of this study was to determine whether the type of fruit water yeast and the combination of wheat flour and mocaf could affect the quality of sourdough bread. The research design used was a factorial, completely randomized design with two factors and three replications. Water yeast from apple and salaca fruits as the first factors, and the second factor is a combination of wheat flour and mocaf as much as (100:0), (80:20), and (60:40). Physico-chemical and organoleptic characteristics were observed in the study. ANOVA and DMRT further tests were used for data analysis. Research shows the type of fruit water yeast can affect the moisture and carbohydrate content of sourdough bread. The combination of wheat flour and mocaf has a significant effect on the physical (hardness), chemical (content of water, ash, fat, protein, and carbohydrates), and organoleptic qualities (colour and the hedonic quality of texture) The combination of wheat flour and mocaf as much as 60:40 is a combination that produces sourdough bread of the highest quality. |
| first_indexed | 2024-03-07T16:44:47Z |
| format | Article |
| id | doaj.art-dd168181c51a42e2916d4306c4eec173 |
| institution | Directory Open Access Journal |
| issn | 2302-559X 2549-0818 |
| language | Indonesian |
| last_indexed | 2024-03-07T16:44:47Z |
| publishDate | 2023-06-01 |
| publisher | Jurusan Teknik Pertanian Universitas Lampung |
| record_format | Article |
| series | Jurnal Teknik Pertanian Lampung |
| spelling | doaj.art-dd168181c51a42e2916d4306c4eec1732024-03-03T06:54:17ZindJurusan Teknik Pertanian Universitas LampungJurnal Teknik Pertanian Lampung2302-559X2549-08182023-06-01122350362http://dx.doi.org/10.23960/jtep-l.v12i2.350-362Quality Characteristics of Sourdough Bread with The Addition of Water Yest and Wheat-Mocaf Flours CombinationIntan Nurul Azni0Alberta Teresa Anggi Prabawati1Iman Basriman2Julfi Restu Amelia3Universitas Sahid IndonesiaUniversitas Sahid IndonesiaUniversitas Sahid IndonesiaUniversitas Sahid IndonesiaSourdough bread embraces health benefits due to the fermentation process carried out in the manufacturing process. The quality of sourdough bread is influenced by the specific microbes (yeast) that develop in the sourdough and the type of flour. The purpose of this study was to determine whether the type of fruit water yeast and the combination of wheat flour and mocaf could affect the quality of sourdough bread. The research design used was a factorial, completely randomized design with two factors and three replications. Water yeast from apple and salaca fruits as the first factors, and the second factor is a combination of wheat flour and mocaf as much as (100:0), (80:20), and (60:40). Physico-chemical and organoleptic characteristics were observed in the study. ANOVA and DMRT further tests were used for data analysis. Research shows the type of fruit water yeast can affect the moisture and carbohydrate content of sourdough bread. The combination of wheat flour and mocaf has a significant effect on the physical (hardness), chemical (content of water, ash, fat, protein, and carbohydrates), and organoleptic qualities (colour and the hedonic quality of texture) The combination of wheat flour and mocaf as much as 60:40 is a combination that produces sourdough bread of the highest quality.https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/6151applemocafsourdoughwheat flourzalacca |
| spellingShingle | Intan Nurul Azni Alberta Teresa Anggi Prabawati Iman Basriman Julfi Restu Amelia Quality Characteristics of Sourdough Bread with The Addition of Water Yest and Wheat-Mocaf Flours Combination Jurnal Teknik Pertanian Lampung apple mocaf sourdough wheat flour zalacca |
| title | Quality Characteristics of Sourdough Bread with The Addition of Water Yest and Wheat-Mocaf Flours Combination |
| title_full | Quality Characteristics of Sourdough Bread with The Addition of Water Yest and Wheat-Mocaf Flours Combination |
| title_fullStr | Quality Characteristics of Sourdough Bread with The Addition of Water Yest and Wheat-Mocaf Flours Combination |
| title_full_unstemmed | Quality Characteristics of Sourdough Bread with The Addition of Water Yest and Wheat-Mocaf Flours Combination |
| title_short | Quality Characteristics of Sourdough Bread with The Addition of Water Yest and Wheat-Mocaf Flours Combination |
| title_sort | quality characteristics of sourdough bread with the addition of water yest and wheat mocaf flours combination |
| topic | apple mocaf sourdough wheat flour zalacca |
| url | https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/6151 |
| work_keys_str_mv | AT intannurulazni qualitycharacteristicsofsourdoughbreadwiththeadditionofwateryestandwheatmocafflourscombination AT albertateresaanggiprabawati qualitycharacteristicsofsourdoughbreadwiththeadditionofwateryestandwheatmocafflourscombination AT imanbasriman qualitycharacteristicsofsourdoughbreadwiththeadditionofwateryestandwheatmocafflourscombination AT julfirestuamelia qualitycharacteristicsofsourdoughbreadwiththeadditionofwateryestandwheatmocafflourscombination |