CD Tugas Akhir

Pembuatan Ragi Kering Dari Air Fermentasi Buah Pepaya (Carica Papaya L)

---

ABSTRACT
Baker's yeast or also known as yeast is a leavening agent in the manufacture of
bread containing microorganisms of the type Saccharomyces cerevisiae. The use of
yeast in bread making is known to be practical and easy, but yeast intolerance is
not uncommon. Instead, natural yeast is used to solve the problem. This natural
yeast (fresh yeast) has several benefits such as enriching taste and aroma, longer
bread shelf life, easier to digest bread, keeping bread softer longer and free from
added chemicals. However, this natural yeast has several drawbacks such as a
more moist and brittle texture and a short storage life. Therefore, in this study
drying was carried out on natural yeast. This research was conducted with the aim
to determine the effect of variations of drying techniques on natural yeast from
fermented pepaya fruit water. Variations of drying techniques were carried out,
namely wind drying for 5 days, sun drying for 5 days, and oven drying (40˚C) for
48 hours. The best dry yeast was obtained from the drying process with wind drying
technique for 5 days with a moisture content of 13.1%; nitrogen content 2.07%; the
number of lactic acid bacteria colonies 9.50 × 103 CFU/g; panelists' preference
level has an average value of 3.92 in aspects (shape, smell, and color); and dry
yeast was successfully reactivated with a volume increase of 3 times from the initial
height of 3 cm to 9 cm.
Keywords: lactic acid bacteria, fermentation, drying, yeast

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

1907036202

Penerbit

Pekanbaru : Universitas Riau – Fakultas Teknik – Teknik Kimia., 2022

Deskripsi Fisik

-

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

1907036202

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNIK KIMIA

Info Detail Spesifik

-

Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar