Improving the bread quality and endophytic yeast of Salak Pondoh (Salacca edulis Reinw.) growth by addition of phosphate source

Kusuma, Yuanita Refa, Utami, Ulfah and Kusmiyati, Nur ORCID: https://orcid.org/0000-0003-3368-5723 (2022) Improving the bread quality and endophytic yeast of Salak Pondoh (Salacca edulis Reinw.) growth by addition of phosphate source. Biogenesis Jurnal Ilmiah Biologi, 10 (1). pp. 44-52. ISSN 2580-2909

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Abstract

Baker’s yeast products which used in Indonesia are imported products. Isolation of endophytic yeasts from Salak Pondoh fruit (Salacca edulis Reinw.) were obtained in 3 isolates that potentially to develop bread. Large amounts of yeast will be needed by adding nutrients in phosphate source as KH2PO4 on yeast peptone glucose (YPG) media. The research objective is to determine the effects of nutrient enrichment of phosphate in the growth of isolates YIS-3, YIS-4, and YIS-7 and knowing the quality of bread which include of volume, color, texture, and taste of bread fermented using yeast YIS-3, YIS-4 and YIS-7 results from the addition of KH2PO4 . This research is an experimental approach used a quantitative approach by calculating cell growth which included biomass and cell number. Measuring the volume of bread for 12 hours every 30 minutes and organoleptic tests which include of characteristics of color, texture, aroma and taste with 30 panelists. The results of the growth study showed that YIS-3 with 0.01% phosphate addition had the highest number of cells and YIS-7 with 0.01% phosphate addition had the heaviest biomass. The highest bread volume is produced by YIS-3 with 0.01% phosphate addition and the organoleptic test of color characteristics YIS-4 with 0.01% phosphate treatment has the most preferred while the texture, aroma, and taste of YIS-3 0.01% phosphate treatment is most favored by the panelists. It can be concluded that the addition of a phosphate source gave the best effect on yeast growth and bread quality.

Item Type:	Journal Article
Keywords:	baker’s yeast; bread quality; fermentation time; phosphate nutrition; yeast growth
Subjects:	06 BIOLOGICAL SCIENCES > 0605 Microbiology > 060599 Microbiology not elsewhere classified
Divisions:	Faculty of Mathematics and Sciences > Department of Biology
Depositing User:	Ulfah Utami
Date Deposited:	07 Nov 2022 14:37

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