ANALYSIS OF MICROBIAL COMMUNITY DYNAMICS DURING SOURDOUGH STARTER PREPARATION

• Main Author: AZHARI - Nim: 10614060 , PUTRI
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/30021
• Institution: Institut Teknologi Bandung

<p align="justify">Sourdough is a mixture of flour and water which is fermented by lactic acid bacteria (LAB) and natural yeast derived from flour to produce acidic dough. Making sourdough bread has many benefits such as improving intestinal health, increasing bread resistance, and reducing glycemic levels along with high levels of lactic acid and acetic acid in bread. This study aims to analyze the dynamics of the microbial community in making sourdough starter in natural fermentation, determine the time taken in making a safe sourdough starter and determine the difference in bread made with a commercial sourdough starter and sourdough starter of natural fermentation. The research method used is making sourdough starter naturally by fermenting flour and water repeatedly for 8 days. During fermentation, enumeration of LAB and yeast is enumerated using MRS and SDA medium and daily pH measurements are carried out. Food safety of the starter is seen by calculating the presence of enterobacteriaceae with EMB medium. As a positive control, the sourdough starter used by the bakery company in Bandung was used. There were two bacterial isolates and one yeast isolate found during natural fermentation which was then molecularly identified as the Lactobacillus plantarum and Saccharomyces cerevisae bacteria. At the end of the study, an organoleptic test was conducted on sourdough made using natural starter and commercial starter. One way ANOVA test was conducted to determine the significance of the effect of using starter types. During the making of the starter, there was a change in the number of LAB groups, yeast groups and enterobacteriaceae. The balance of LAB and yeast began to be seen from day 6 with a total LAB of around 8.46 log CFU/g and yeast 7.63 log CFU/g, while the presence of enterobacteriaceae only disappeared after day 8. There was also a change in pH from 5.95 on day 1 to 4.58 on day 8. The results of organoleptic tests analyzed by one way ANOVA test showed that the differences in the types of starter used in bread making did not have a significant difference to the color, texture, taste, and overall bread but had a significant difference to the aroma of bread.<p align="justify"> <br />