Penambahan Bakteri Asam Laktat Untuk Meningkatkan Kualitas, Keamanan Dan Daya Simpan Roti

Abstract

ABSTRACT
 The changes of people consumtion patterns demands a healthier bread product and tends to be organic food without use synthetic food additives that brings various consequences to health. This condition leads to the development of food additives which has effectiveness equivalent to synthetic food additive but safe for health especially if consumed long term. Lactic acid bacteria is a bacteria that hass been widely used in fermented food production process. Making bread using lactic acid bacteria begins with sourdough or acid dough consisting of flour and water fermented with lactic acid bacteria either derived from a particular natural contaminant from flour or from a starter culture containing one or more known lactic acid bacteria. Various product of actic acid bacteria metabolism such as lactic acid, acetic acid, exopollysaccharide and antimicrobial compounds such as bacteriocin make lactic acid bacteria application in baking process have to the potential to improve microbiological quality and bread shelf-life. This research aims to study the effect of lactic acid bacteria addition as a natural preservative in the baking process. The ability of lactic acid bacteria to evolve naturally from fermented flour and water promises the potential for easy sourdough preparation and can be used continuously as a natural preservative that will save production cost. The parameters to be determined include evaluation of lactic acid bacteria and yeast growth on dough and determination of moisture content as well as total bacteris, mold and E.coli an bread. 
 Key words: bread, lactic acid bacteria, preservatives, shelf-life, food safety
 ABSTRAK
 Pergeseran pola konsumsi masyarakat menuntut adanya produk roti yang lebih sehat dan cenderung bersifat organik tanpa penggunaan Bahan Tambahan Makanan (BTM) sintetis yang membawa berbagai konsekuensi terhadap kesehatan. Kondisi ini mengarah pada berkembangnya pencarian BTM yang memiliki efektifitas yang setara dengan BTM sintetis namun aman bagi kesehatan terutama jika dikonsumsi jangka panjang. Bakteri Asam Laktat (BAL) merupakan golongan bakteri yang telah digunakan secara luas dalam proses produksi makanan fermentasi. Pembuatan roti menggunakan BAL diawali dengan sourdough atau adonan asam yang terdiri atas tepung dan air yang difermentasi dengan BAL baik yang berasal dari kontaminan alami tertentu dari tepung atau dari suatu kultur starter yang mengandung satu atau lebih BAL yang sudah diketahui jenisnya. Berbagai produk hasil metabolisme BAL seperti asam laktat, asam asetat, eksopolisakarida dan senyawa antimikroba seperti bakteriosin menjadikan aplikasi BAL pada proses pembuatan roti berpotensi meningkatkan kualitas mikrobiologis dan daya simpan roti. Penelitian ini secara khusus bertujuan untuk mempelajari pengaruh penambahan BAL sebagai pengawet alami dalam proses pembuatan roti. Kemampuan BAL untuk berkembang secara alami dari tepung dan air yang difermentasi menjanjikan potensi penyediaan sourdough yang mudah dibuat dan dapat digunakan secara kontinyu sebagai pengawet alami sehingga akan menghemat biaya produksi. Parameter yang akan ditentukan meliputi evaluasi pertumbuhan BAL dan yeast pada adonan dan penentuan kadar air serta total bakteri, kapang dan E. coli pada roti.
 
 Kata kunci: roti, bakteri asam laktat, pengawet, daya simpan, keamanan pangan.

Organoleptic Study of Dumbo Catfish Sausage (Clarias Gariepinus) With Carrot ( Daucus Carota,L ) And Mocaf Flour Substitution

“…Taste is response exists stimulation chemicals perceived by the senses taster tongue, esp basic taste type that is sweet7, salty , sour and bitter . A number of components that play a role in determining the taste of food are aroma, spices, ingredients food , tenderness , and level maturity (Devi Ariyana et al, 2018). Favorite test result data panelist on the taste of catfish sausage can seen amino acids because effect from warming up.…”

“…In the body, ß-Carotene changed into vitamin A. ß-Carotene in carrot besides can fulfil vitamin A requirements, also works as antioxidant in reduce effect radical free (Agustina et al, 2019). Carrots can reduce elasticity of the product food, increasingly tall use carrot will the more product is hard too the food as well as can improve the taste of preparations food (Devi Ariyana et al, 2018). Anggraini et al (2016) about quality sausage catfish with variation type and concentration material filler show that type material preferred filler is mocaf 5 % with mark favorite to color 64%, taste 76%, texture 64%, aroma 40%, and overall parameters (color, taste, texture and aroma) 68%.…”

Loaf volume and porosity for sourdough bread based modified cassava flour by linier regression and sensory evaluation approach

“…Sourdough bread production in recent study was according to Ariyana et al and Zaidiyah et al [10,16].…”

Analysis of spontaneous and biological fermented cassava flour for sourdough application

“…However, making mocaf-based sourdough is not the same as making flour-based sourdough. As a result, a study was carried out to control the variability variable in the production of mocaf by adjusting the fermentation method and fermentation time [7].…”

“…However, inoculated microorganisms into the spontaneous fermentation system will trigger the fermentation process or would stay the same as spontaneous fermentation. Fermentation time to produce mocaf is done by previous research [1,6,7] but still need investigation due to some factors such as different raw material, final product purpose, and fermentation condition process. Therefore, the objective of this work was to produce mocaf with spontaneous fermentation and involve L. plantarum in the fermentation process with adjusted time on the characteristics of the mocaf produced and applied to the manufacture of sourdough starter.…”