Karakteristik Kimia Roti Sourdough Dengan Penambahan Starter Sourdough Fermentasi Air Tomat

Lestari, Andini Indah (2025) Karakteristik Kimia Roti Sourdough Dengan Penambahan Starter Sourdough Fermentasi Air Tomat. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Sourdough bread is a type of conventional bread that is processed by fermentation process so that it utilizes natural microbes in the ingredients (flour and dough). This study aims to determine the effect of adding starter sourdough concentration of tomato water fermentation on the chemical characteristics of sourdough bread. Using Completely Randomized Design (CRD) with 5 levels of treatment of adding sourdough starter concentration of tomato fermented water (0.33% commercial yeast, 5% sourdough starter, 10% sourdough starter, 15% sourdough starter, 20% sourdough starter). Data analysis was carried out using ANOVA test and with further DMRT test. The results showed that sourdough bread with variations in sourdough starter concentration of tomato fermented water, it can be concluded that the sourdough starter treatment gave the best results in terms of increasing the highest water content of 37.43%, the highest ash content of 0.68%, the highest protein content of 15.25%, the highest total acid content of 0.77%. Although the crude fiber content in this treatment was lower at 3.36%. All parameters increased with increasing starter concentration, except for crude fiber content, which decreased. Keywords: fermentation, concentration, bread, starter, sourdough

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