CD Tugas Akhir

Pengaruh Perlakuan Bahan Dan Pemanasan Pada Pembuatan Ragi Alami Dari Fermentasi Air Buah Pepaya (Carica Papaya L.)

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ABSTRACT
Instant bread yeast is a common leavening agent used in bread making and contains the microorganism Saccharomyces cerevisiae. However, natural yeast is now being considered as an alternative due to its several advantages, including the ability to enrich flavor, extend product shelf life, and be more easily digested. This research aims to produce natural yeast through the fermentation of papaya fruit juice, examining the effect of variations in treatment of the ingredients (chopped and blended) and heating on the activity of the produced yeast, and applying it in the making of donuts. The process of producing natural yeast includes the fermentation stage of papaya fruit juice by conducting pH and Total Acid Titration (TAT) tests, adding a substrate through yeast activation tests, then applying it to the donut product and analyzing moisture content and conducting organoleptic tests to assess its quality. The treatments applied include cold chopping, hot chopping, cold blending, and blending.
Keywords: Donut, Fermentation, Papaya, Sourdough.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2207025592

Penerbit

Pekanbaru : Universitas Riau – F.TEKNIK – kimia., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2207025592

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNIK KIMIA

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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