PENGARUH LAMA FERMENTASI RAGI ALAMI SOURDOUGH TERHADAP KUALITAS FISIK DAN MUTU SENSORIS ROTI CIABATTA

AQIL FAUZAN NASRURROHMAN, . (2026) PENGARUH LAMA FERMENTASI RAGI ALAMI SOURDOUGH TERHADAP KUALITAS FISIK DAN MUTU SENSORIS ROTI CIABATTA. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengkaji pengaruh lama fermentasi ragi alami Sourdough terhadap kualitas fisik dan mutu sensoris roti Ciabatta dengan 3 perlakuan lama fermentasi ragi alami sourdough selama 4 hari, 5 hari dan 6 hari. Uji fisik meliputi aspek bake loss dan daya kembang dan mutu sensoris meliputi volume, warna kulit roti bagian atas, kerak roti, tekstur kulit, aroma ragi, warna remah, rasa, pori-pori, Stickiness roti, dan tekstur ketika dikunyah pada roti Ciabatta . Hasil uji ANOVA menunjukkan tidak terdapat pengaruh signifikan pada bake loss, namun perlakuan berpengaruh nyata terhadap daya kembang. Pada uji mutu sensoris menggunakan uji Kruskall Wallis Ditemukan bahwa aspek volume dan rasa dipengaruhi secara signifikan oleh perlakuan lama fermentasi ragi alami sourdough, sedangkan aspek warna kulit roti bagian atas, kerak roti, aroma ragi, warna remah, pori-pori, Stickiness roti, dan tekstur ketika dikunyah tidak menunjukkan pengaruh signigikan. Uji Tukey menunjukkan fermentasi ragi alami sourdough pada hari ke-5 menghasilkan kualitas volume dan rasa terbaik. Temuan ini menunjukkan bahwa lama fermentasi ragi alami sourdough hari ke-5 menghasilkan roti Ciabatta dengan kualitas fisik dan mutu sensoris yang baik, serta mendukung upaya diversifikasi pangan untuk menumbuhkan minat masyarakat indonesia menyukai roti dengan pengembang ragi alami sourdough. ***** This study aimed to examine the effect of sourdough natural yeast fermentation time on the physical quality and sensory attributes of Ciabatta bread. The research employed three fermentation time treatments of sourdough natural yeast, namely 4 days, 5 days, and 6 days. Physical quality analysis included bake loss and dough expansion, while sensory evaluation covered volume, upper crust color, crust appearance, crust texture, yeast aroma, crumb color, taste, crumb porosity, bread stickiness, and chewing texture of Ciabatta bread.The ANOVA results indicated that fermentation time had no significant effect on bake loss; however, a significant effect was observed on dough expansion. Sensory quality analysis using the Kruskal–Wallis test revealed that volume and taste were significantly affected by the fermentation time of sourdough natural yeast, whereas upper crust color, crust appearance, yeast aroma, crumb color, crumb porosity, bread stickiness, and chewing texture showed no significant differences among treatments. The Tukey post hoc test demonstrated that sourdough natural yeast fermented for 5 days produced the best volume and taste quality.These findings indicate that a 5-day sourdough natural yeast fermentation yields Ciabatta bread with optimal physical quality and sensory attributes and supports food diversification efforts to increase public interest in bread produced using natural sourdough leavening in Indonesia.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr.ir.Mahdiyah, M.Kes.; 2). Dr. Annis Kandriasari, M.Pd.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 32010 not found.
Date Deposited:	27 Jan 2026 01:23
Last Modified:	27 Jan 2026 01:23
URI:	http://repository.unj.ac.id/id/eprint/63392

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