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All Journal agriTECH Jurnal Teknologi Pertanian (Agricultural Technology Journal) AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Tekinkom (Teknik Informasi dan Komputer) Journal of Applied Agricultural Science and Technology The Indonesian Journal of Computer Science
Rini Yanti, Rini
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Agriculture, Biological Sciences & Forestry Computer Science & IT Electrical & Electronics Engineering Engineering

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Journal : Journal of Applied Agricultural Science and Technology

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Properties of Instant Sourdough from Papaya (Carica papaya L.) Natural Starter and Its Effect on Bread Characteristics Yanti, Rini; Suroto, Dian Anggraini; Manikharda, Manikharda; Putri, Yuniar Wika Perdana
Journal of Applied Agricultural Science and Technology Vol. 9 No. 1 (2025): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v9i1.341

Abstract

Sourdough is made from water and wheat flour, fermented by lactic acid bacteria and yeast. Papaya can serve as a natural starter for producing sourdough. This study aims to assess the impact of drying on pH levels, total titratable acidity (% TTA), the viability of lactic acid bacteria (LAB), yeast viability, specific volume, and the texture profile of gluten and gluten-free bread. Three types of starters were used: P (fermented water from papaya and flour), G (fermented water from papaya, sugar, and flour), and W (mineral water and flour) to make type I sourdough (before drying). Type III sourdough (dried) was obtained using spray drying (S), cabinet drying (C), and freeze-drying (F). The pH, %TTA, LAB, and yeast viability were measured, while the specific volume and texture profiles of the breads were evaluated. Spray drying significantly affected the pH of the A sample and LAB viability in the W and G samples. Cabinet drying significantly affected the %TTA and yeast viability in the G sample. Freeze-drying significantly affected the LAB and yeast viability in the W and G samples, as well as yeast viability and %TTA in the P sample. Instant sourdough can be produced using spray, cabinet, or freeze drying and is suitable for making both gluten-containing and gluten-free bread. Variations in starter type and drying methods influence the bread's physical characteristics, including specific volume and texture profile. The drying methods significantly affected hardness, gumminess, chewiness, cohesiveness, springiness index, and resilience in both gluten-containing and gluten-free bread samples.
Co-Authors Aini, Novia Nur Azhari, Zahra Cahyanto, Muhammad N Dian Anggraini Suroto Efrizoni, Lusiana Endang Sutriswati Rahayu Erlinda, Susi Fibri, Dwi Larasatie Nur Hamdani Hamdani Khafsah, Fatya N Malya, Vivi Triani Manikharda, Manikharda Muhammad Nur Cahyanto Nurdiawati, Hermina Putri, Yuniar Wika Perdana Rahayu, Endang Saputra, Wahyu Dwi Tanuwijaya, Shania Angeline Tyas Utami Wirta Agustin Wulandari, Pudji Yudi Pranoto