Pengaruh Perlakuan Bahan Dan Pemanasan Pada Pembuatan Ragi Alami Dari Ferment…

ABSTRACT Instant yeast is a leavening agent in making bread containing microorganisms of the Saccharomyces cerevisiae type. However, sourdough is now starting to be considered as an alternative because it has several advantages, including being able to enrich the taste, extend the shelf life of the product, and being easier to digest. This study aims to produce natural yeast through fermentati…