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All Journal Biofoodtech : Journal of Bioenergy and Food Technology
Renada, Kirey Qanita
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

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Perbedaan Konsentrasi Ragi terhadap Kualitas Donat Mochi Subargah , Diece Harti; Renada, Kirey Qanita; Kurniawan, Naneu Nurfarida; Peristiwati
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 1 (2025): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v4i1.1912

Abstract

Mochi donuts are an innovative bakery product that combines the traditional shape of donuts with the chewy texture of mochi. Fermentation plays a key role in shaping their final quality, with yeast concentration being one of the most critical factors. This study aims to determine the optimal yeast concentration that produces mochi donuts with the best sensory characteristics. The research employed a completely randomized design experimental method with three treatments: yeast concentrations of 1.3%, 1.5%, and 1.7%. Seventeen randomly selected panelists evaluated the aroma, taste, and texture of the donut samples using organoleptic tests. The results show that the 1.5% yeast concentration produced mochi donuts with the most desirable characteristics. This sample received the highest preference due to its balanced fermentation aroma, soft and consistent texture, and mild acidity. In contrast, the 1.3% concentration resulted in excessive acidity and unstable texture due to under-fermentation, while the 1.7% concentration led to over-fermentation, negatively affecting aroma and texture. These findings highlight that a precise balance in yeast concentration is essential to optimize sensory quality. Future research is encouraged to explore other influencing factors such as fermentation duration, temperature, or different yeast strains to further enhance the nutritional value, stability, and market potential of mochi donut products.
Co-Authors Kurniawan, Naneu Nurfarida Peristiwati Subargah , Diece Harti