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All Journal Jurnal Bioleuser
Indry Malliny
Departemen Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Syiah Kuala, Aceh, Indonesia

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Antifungal Activity of Lactic Acid Bacteria as A Biopreservation in Sourdough Production Lenni Fitri; Sinta Ayu Mauludin; Sarah Annisa Ananda Putri; Indry Malliny; Nanda Safira; Rahadatul Aisy; Raudhatul Jannah; Zulia Ananda; Dalil Sutekad
Jurnal Bioleuser Vol. 8 No. 2: Agustus 2024
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jurnalbioleuser.v8i2.1945

Abstract

Bread is a food made from flour and yeast. Bread made using conventional yeast only has limited shelf life because it is susceptible to the growth of fungi such as Aspergillus niger and Rhizopus stolonifer. One way to increase the shelf life of bread is to use Lactic Acid Bacteria (LAB) as a starter for making bread. This research aims to determine the ability of LAB yakult and yoghurt as an antifungal and to test the organoleptic and shelf life of sourdough with LAB formulation. The method used in this research is an experimental methode. The parameters observed were the antifungal activity of yakult and yoghurt with LAB formulation, organoleptic test of sourdough with LAB formulation, and shelf life test of sourdough with LAB formulation. The result showed that yoghurt LAB had antifungal activity, while yakult LAB did not have antifungal activity. Based on organoleptic test, sourdough with the additional of LAB yoghurt has better organoleptic test result compared to white bread without the additional of LAB yoghurt, and sourdough with the addition of LAB yoghurt has a longer shelf life compared to white bread without the additional of LAB yoghurt.
Co-Authors Dalil Sutekad Lenni Fitri Nanda Safira Rahadatul Aisy Raudhatul Jannah Sarah Annisa Ananda Putri Sinta Ayu Mauludin Zulia Ananda