Pengaruh Konsentrasi Air Fermentasi Pisang Raja Bulu (Musa paradisiaca L.) pada Karakteristik Roti Manis Berbasis Sourdough.

Abstract

Roti manis umumnya dibuat dengan ragi komersial, namun jika berlebihan dapat meningkatkan kadar asam fitat yang bisa menghambat penyerapan nutrisi. Sourdough starterterbuat dari air fermentasi pisang raja bulu bisa menjadi alternatif pada proses pembuatan roti. Penelitian ini bertujuan untuk mengevaluasi pengaruh konsentrasi air fermentasi pisang raja bulu terhadap karakteristik fisik, kimia, dan organoleptik roti manis berbasis sourdough. Perbedaan perlakuan pada penelitian ini yaitu konsentrasi air fermentasi pisang sebesar 60, 40, dan 20%, dengan pembanding ragi komersial dan sourdough starter tanpa air fermentasi. Uji fisik untuk menilai volume roti, uji proksimat untuk menentukan komposisi kimia seperti kadar air dan protein, dan uji organoleptik untuk mengetahui tingkat penerimaan konsumen terhadap warna, aroma, rasa, tekstur. Data dianalisis dengan analisis varians (ANOVA) untuk menguji perbedaan antarperlakuan. Hasil penelitian menunjukkan bahwa penggunaan 60% air fermentasi menghasilkan kadar air sebesar 27,97% dan kadar protein sebesar 9,01%. Secara keseluruhan, variasi konsentrasi air fermentasi pisang raja bulu memberikan pengaruh nyata terhadap karakteristik fisik, kimia, dan organoleptik roti manis berbasis sourdough.

Sweet bread is generally made with commercial yeast, but excessive use can increase phytic acid levels, which can inhibit nutrient absorption. A sourdough starter made from fermented plantain juice can be an alternative in the bread?making process. This study aims to evaluate the effect of the concentration of fermented plantain juice on the physical, chemical, and organoleptic characteristics of sourdough-based sweet bread. The differences in treatment in this study were the concentrations of fermented plantain juice at 60, 40, and 20%, with commercial yeast and sourdough starter without fermented juice as the controls. Physical tests were conducted to assess bread volume, proximate tests to determine chemical composition such as moisture and protein content, and organoleptic tests to determine consumer acceptance of color, aroma, taste, and texture. Data were analyzed using analysis of variance (ANOVA) to test for differences between treatments. The results showed that the use of 60% fermented water produced a moisture content of 27.97% and a protein content of 9.01%. Overall, variations in the concentration of fermented water from Pisang Raja Bulu had a significant effect on the physical, chemical, and organoleptic characteristics of sourdough-based sweet bread.