Setiawan, Irene Naritha Ayu and Dr. Erryana Martati,, STP., MP (2022) Pengaruh Penambahan Sourdough Terhadap Karakteristik Fisik dan Umur Simpan Roti Tawar dan Roti Manis: Kajian Pustaka. Sarjana thesis, Universitas Brawijaya.
Abstract
Roti memiliki umur simpan yang rendah karena kandungan kadar air yang tinggi, sehingga memudahkan pertumbuhan mikroorganisme pembusuk khususnya kapang. Adapun fenomena staling yang merupakan perubahan fisikokimia yang dapat menurunkan kualitas roti karena terjadinya peningkatan kekerasan crumb roti. Hal tersebut menjadi pokok permasalahan pada industri bakeri akibat tingginya produk limbah yang dihasilkan. Metode pengawetan yang lebih alami dan ramah lingkungan seperti fermentasi dengan prinsip sourdough mulai banyak diperhitungkan. Penambahan starter berupa sourdough pada pembuatan roti dilaporkan dapat meningkatkan kualitas dan memperpanjang umur simpan roti akibat adanya hasil metabolit bakteri asam laktat (BAL) yang memberikan efek positif terhadap nilai volume, karakteristik tekstur, tingkat staling, dan seleksi pertumbuhan mikroorganisme pada roti. Kajian pustaka ini bertujuan untuk mengetahui efek penambahan sourdough terhadap volume spesifik, karakteristik tekstur, nilai porositas dan umur simpan dari produk roti tawar dan roti manis. Metode penyusunan tugas akhir dalam bentuk kajian pustaka ini yaitu dengan mengembangkan pertanyaan mengenai efek penambahan sourdough pada kualitas dan umur simpan roti, kemudian dilakukan pencarian sumber literatur dan didapatkan sebanyak 23 jurnal terpilih berdasarkan kesamaan latar belakang, tujuan dan jenis produk yang kemudian dilakukan komparasi serta analisa. Digunakan sumber pustaka primer terpilih dengan terbitan 10 tahun terakhir yakni dimulai dari tahun 2012 hingga 2022. Hasil analisa sumber pustaka terpilih diketahui bahwa penambahan sourdough pada adonan roti berperan dalam meningkatkan volume spesifik dan nilai porositas serta menurunkan nilai kekerasan pada produk roti akibat adanya produksi asam organik dan gas karbondioksida selama proses fermentasi yang dapat meningkatkan ekstensibilitas dan viskoelastisitas roti. Asam dari proses fermentasi dapat menyeleksi pertumbuhan mikroorganisme, sehingga dapat memperpanjang umur simpan pada produk roti. Beberapa strain bakteri asam laktat dapat bekerja sebagai agen antistaling dengan memecah pati menjadi gula sederhana sehingga dapat menghambat proses kristalisasi atau retrogradasi pati.
English Abstract
Bread has a low shelf life due to its high moisture content, which facilitates the growth of spoilage microorganisms, especially molds. The staling phenomenon is a physicochemical change that can reduce the quality of bread due to an increase in the hardness of bread crumb. This is a major problem in the bakery industry due to the high waste products produced. More natural and environmentally friendly preservation methods such as fermentation with the principle of sourdough are starting to be widely considered. The addition of sourdough starter in bread making is reported to improve the quality and extend the shelf life of bread due to the metabolites of lactic acid bacteria (LAB) which have a positive effect on volume value, texture characteristics, staling rate, and selection of microorganism growth in bread. This literature review aims to determine the effect of sourdough addition on the specific volume, texture characteristics, porosity value, and shelf life of white and sweet bread products. The method of preparing this final project in the form of a literature review is by developing questions about the effect of sourdough addition on the quality and shelf life of bread, then searching for literature sources and obtaining 23 selected journals based on similar backgrounds, objectives, and types of products which are then compared and analyzed. Selected primary literature sources with publications of the last 10 years were used, starting from 2012 to 2022. The results of the analysis of the selected literature sources showed that the addition of sourdough to bread dough plays a role in increasing the specific volume and porosity values and reducing the hardness value of bread products due to the production of organic acids and carbon dioxide gas during the fermentation process which can increase the extensibility and viscoelasticity of bread. The acid from the fermentation process can select the growth of microorganisms, thus extending the shelf life of bread products. Some strains of lactic acid bacteria can work as antistaling agents by breaking down starch into simple sugars so as to inhibit the crystallization or retrogradation process of starch.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100242 |
| Uncontrolled Keywords: | Roti, sourdough, BAL, volume, hardness, porositas, staling, umur simpan,Bread, sourdough, LAB, volume, hardness, porosity, staling, shelf life |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 07 Nov 2022 01:39 |
| Last Modified: | 07 Nov 2022 01:39 |
| URI: | http://repository.ub.ac.id/id/eprint/196143 |
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