CD Tugas Akhir
Pembuatan Ragi Alami Dari Fermentasi Buah Pepaya (Carica Papaya L.)
Abstract
Bread is a food product made from wheat flour mixed with bread yeast. The use of instant yeast is known to be practical and easy to obtain, but yeast intolerance is not uncommon. The use of natural yeast can be used as an alternative to overcome this problem. Natural yeast is one of the oldest biotechnology products that comes from mixing flour and fermented water containing lactic acid bacteria, which can be used to help improve the quality of bread. In this study natural yeast was made from fermented papaya juice. Natural yeast production was done by pre-treatment process by heating papaya juice, fermentation for 4, 5, and 6 days, and giving substrate 5 times. The first substrate was given by mixing papaya juice and flour. The second to fifth substrates were given by mixing the result of the previous substrate, mineral water and flour. After giving the fifth substrate, the yeast is used for making donuts. In this study several tests were carried out and the conclusion obtained was that the longer the fermentation time, the faster the yeast develops. The best yeast is obtained from the fermentation process within six days with yeast volume expansion of 2 to 2.4 times on each substrate application. The fastest yeast development time is two hours on the fifth substrate application. all aspects (smell, taste and texture) that is equal to 3.9. Donuts made with yeast have the longest shelf life, which is 11 days until mold appears and have the highest moisture content with a total moisture content of 2.83%.
Keywords: fermentation, lactic acid bacteria, papaya, sourdough
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