Analisis Kualitas Ragi Roti Sourdough pada Berbagai Jenis Tepung dengan Penambahan Ekstrak Tomat (Solanum lycopersicium)
Abstrak
Ragi sourdough merupakan ragi alami untuk pembuatan roti yang bertujuan memperlambat proses pembusukan. Proses fermentasi dapat dibantu menggunakan ekstrak tomat. Penelitian ini bertujuan untuk mendapatkan kualitas ragi terbaik dari berbagai jenis tepung dengan penambahan ekstrak tomat (Solanum lycopersicum). Penelitian eksperimen ini didesain dengan variabel bebas berupa jenis tepung (terigu, gandum, ketan), variabel kontrol berupa jenis ekstrak tomat dan perbandingan komposisi bahan (1:1), serta variabel respon berupa kualitas ragi (warna, bau, bentuk, keberadaan benda asing, dan keaktifan ragi). Data dianalisis secara deskriptif dan dibandingkan dengan standar kualitas ragi berdasarkan SNI (Standar Nasional Indonesia). Hasil penelitian menunjukkan bahwa tepung gandum menghasilkan ragi sourdough terbaik. Hasil menunjukkan tepung gandum memenuhi syarat ragi berdasarkan SNI 01-2982-1992, memiliki warna putih kekuningan dengan bau normal keasaman baik, berbentuk serbuk kasar dengan tidak ada benda asing dan keaktifan ragi baik. Berbeda dengan tepung terigu mempunyai warna putih kecokelatan, bau normal sangat asam, tekstur kasar berbentuk serbuk, dan tidak ada benda asing, tetapi pada keaktifan tidak baik sehingga kurang memenuhi standar SNI 01-2982-1992. Tepung ketan warna putih, bau normal sedikit asam, bentuk serbuk halus, dan tidak terdapat benda asing, keaktifan sangat baik, tetapi kurang memenuhi standar SNI 01-2982-1992 karena warna dan teksturnya.
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