Analisis Pertumbuhan BAL dan Khamir pada Masa Fermentasi Sourdough dengan Penambahan Sari Buah Markisa

Miftahul Jannah; Rizki Amelia Nasution; Ulfayani Mayasari

doi:10.31539/myws5637

Authors

Miftahul Jannah Universitas Islam Negeri Sumatera Utara
Rizki Amelia Nasution Universitas Islam Negeri Sumatera Utara
Ulfayani Mayasari Universitas Islam Negeri Sumatera Utara

DOI:

https://doi.org/10.31539/myws5637

Abstract

This study aimed to determine the growth of lactic acid bacteria (LAB) and yeast during Sourdough fermentation with the addition of passion fruit juice (Passiflora edulis Sims). Sourdough is a fermented dough used as a natural leavening agent in bread making; however, its non-specific aroma is considered one of its weaknesses and reduces consumer interest. The addition of passion fruit juice was intended to improve the aroma characteristics of Sourdough due to the fruit’s distinctive and strong aroma. The methods used in this study included total lactic acid bacteria count and total yeast count to analyze microbial growth during fermentation. The results showed that the populations of LAB and yeast changed throughout the fermentation process in each treatment. The highest LAB count was obtained in treatment P2 on the fifth day, reaching 248.34 × 10⁷ CFU/ml, while the highest yeast count was found in treatment P3 on the fifth day, reaching 130.01 × 10⁷ CFU/ml. In conclusion, the addition of passion fruit juice affected the microbial dynamics during Sourdough fermentation. The concentration of passion fruit juice and fermentation time played important roles in the growth of LAB and yeast in Sourdough.

Keywords: Lactic Acid Bacteria, Fermentation, Yeast, Sourdough

References

Andi Baso Kaswar, A., Risal, A. A. N., Fatiah, & Nurjannah. (2020). Klasifikasi tingkat kematangan buah markisa menggunakan jaringan syaraf tiruan berbasis pengolahan citra digital. Jessi, 1(May), 1–8.

Ariyana, M. D., Amaro, M., Werdiningsih, W., Handayani, B. R., Nazaruddin, N., & Widyastuti, S. (2018). Penambahan bakteri asam laktat untuk meningkatkan kualitas, keamanan, dan daya simpan roti. Jurnal Ilmu Teknologi dan Pangan, 4(2), 333–342.

Arora, K., Ameur, H., Polo, A., Di Cagno, R., Rizzello, C. G., & Gobbetti, M. (2021). Thirty years of knowledge on sourdough fermentation: A systematic review. Trends in Food Science & Technology, 108, 71–83. https://doi.org/10.1016/j.tifs.2020.12.008

Avitasari, P. D. (2023). Uji kemampuan isolat khamir endofit Candida sanyaensis dan Candida sp. hasil isolasi dari nira siwalan (Borassus flabellifer L.) sebagai pengembang adonan roti [Skripsi].

Azizah, M., Lingga, L. S., & Rikmasari, Y. (2020). Uji aktivitas antibakteri kombinasi ekstrak etanol daun seledri (Apium graveolens L.) dan madu hutan terhadap beberapa bakteri penyebab penyakit kulit. Jurnal Penelitian Sains, 22(1), 37. https://doi.org/10.56064/jps.v22i1.547

Cahyani, W. K. D., Richardus, W., & W. (2024). Pengaruh perbedaan konsentrasi. Fakultas Heuristic, 21(1), 101–112.

Dewanti, R. A., & Murtini, E. S. (2024). Inovasi pembuatan roti tawar hybrid sourdough: Studi penggunaan puree buah nanas (Ananas comosus (L.) Merr.) pada starter sourdough. Jurnal Pangan dan Agroindustri, 12(2), 88–100. https://doi.org/10.21776/ub.jpa.2024.012.02.4

Maretna, F. W. L. D., Rohaya, S., & Z. (2022). Aplikasi mocaf (modified cassava flour) menggunakan ragi tape dan ragi tempe pada pembuatan sourdough. Jurnal Ilmiah Mahasiswa Pertanian, 7(2), 316–322.

Oliveira, A. C. M. do C. P. R. (2018). Nutritional and phytochemical analysis of passion fruit (Passiflora edulis) pulp. Journal of Food Science and Technology, 55(4), 1222–1231.

Pérez-Alvarado, O., Zepeda-Hernández, A., Garcia-Amezquita, L. E., Requena, T., Vinderola, G., & García-Cayuela, T. (2022). Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits. Frontiers in Microbiology, 13. https://doi.org/10.3389/fmicb.2022.969460

Puspita, D., Nadia, E., Immanuel, E., & Titania, M. C. (2020). Isolasi, identifikasi, dan uji produksi yeast yang diisolasi dari nira kelapa. Jurnal Biologi dan Pendidikan Biologi, 5(1), 1–5.

Rachmawati, E., Noviasari, S., & Lubis, Y. M. (2023). Pemanfaatan sourdough pada produk pangan. Jurnal Ilmiah Mahasiswa Pertanian, 8(3), 370–376.

Rogalski, E., Ehrmann, M. A., & Vogel, R. F. (2021). Strain-specific interaction of Fructilactobacillus sanfranciscensis with yeasts in the sourdough fermentation. European Food Research and Technology, 247(6), 1437–1447. https://doi.org/10.1007/s00217-021-03722-0

Salsabila, Q. S., Mayasari, U., & Selvia, I. N. (2024). Uji aktivitas dan karakteristik kombucha sari buah markisa (Passiflora edulis Sims) terhadap bakteri Escherichia coli dan Bacillus subtilis secara in vitro. 8(3), 449–454.

Sudarwati, Tantri, & Ariastuti, R. (2024). Skrining fitokimia ekstrak etanol buah markisa ungu (Passiflora edulis Sims). Jurnal Farmasi SYIFA, 2(2), 317–323. https://doi.org/10.63004/jfs.v2i2.430

Vuyst, L. D., & Neysens, P. (2005). The sourdough microflora: Biodiversity and metabolic interaction. Trends in Food Science & Technology, 16, 43–56.

Yasmina, Ayuningsih, O., Kirana, I., & Rengganis, B. S. (2023). Pengaruh penggunaan ragi alami “sourdough starter” terhadap pembuatan roti vegan-plant-based. Seminar Nasional LPPM UMMAT, 2(April), 1002–1008.

Yulinery, T. (2015). Uji aktivitas antibakteri Lactobacillus plantarum terseleksi dari buah markisa (Passiflora edulis) dan kaitannya dengan gen plantarisin A (plnA). 1(April), 270–277. https://doi.org/10.13057/psnmbi/m010217