<![CDATA[Starter sourdough adalah salah satu olahan ragi alami yang dibuat dari produk tepung, dan air. Penelitian bertujuan guna memahami kualitas starter sourdough dengan penambahan sari salak. Metode penelitian yang dipergunakan dalam penelitian yaitu metode penelitian kuantitatif, kualitatif dengan jenis penelitian eksperimental dan teknik pengumpulan data yang dilakukan secara observasi juga kuesioner. Dalam menentukan kualitas dari starter sourdough dengan penambahan sari salak dinilai dengan menggunakan teknik uji organoleptik yang diujikan kepada 30 responden yang mendapatkan hasil penelitian bahwa starter sourdough dengan penambahan 100% sari salak (P1) memiliki kualitas keunggulan dibagian tekstur yang sangat lembut. Dalam aspek rasa dan aroma, sourdough dengan penambahan sari salak atau tanpa penambahan sari salak memiliki keunggulannya masing masing dari setiap responden. Starter sourdough is one of the natural yeast preparations made from flour and water products. The purpose of this study was to determine the quality of starter sourdough with the addition of snakefruit juice. The research method applied in this study is a qualitative, quantitative research method with the type of experimental research and data collection techniques carried out by observation as well as questionnaires. In determining the quality of starter sourdough with the addition of snakefruit juice, it was assessed using an organoleptic test technique that was tested on 30 respondents who got the results that sourdough starter with the addition of 100% salak juice (P1) had superior quality in the very soft texture. In terms of taste and aroma, sourdough with the addition of snakefruit juice or without the addition of salak juice has its own advantages from each respondent.]]>
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