THE EFFECT OF LOCAL YEAST FORMULATION OF COCONUT WATER AS A STARTER IN THE PROCESS OF MAKING COMMERCIAL BREADRegina I.M. BanoEt, Welfrid Ruku, Sonya Titin Nge
The composition of coconut water contains amino acids, organic acids, vitamins, and sugars that can be used for microbial growth and is very suitable for use as a medium for yeast growth. Saccharomyces cereviceae L is a yeast-type microorganism that is well known by the public as bakerâs yeast. The initial method for producing yeast was using the yeast culture method on a substrate in the form of coconut water and adding boiled sweet potato as an additional source of nutrients. Observations were made every 6, 12, and 24 hours. Local yeast from fermented coconut water was then applied to the process of making commercial bread. The study found several important things: 1.) The length of time of fermentation gave a very significant effect (P>0.01) at a significant level of 1% on the volume of bread development, moisture content, and organoleptic tests (color and aroma) of the bread produced. 2.) Appropriate treatment in producing good bread products (12 hours of fermentation) the average value of water content for each variable was 35.193%, expansion volume 123%), and color organoleptic test 3.6 hedonic scale really like, smell 3.667 hedonic scales really like. 3.) Microbes identified on petri dishes and on slanted agar were pure cultures of S. cereviceae L. Morphologically, S. cereviceae L. colonies had an oval shape, cream color, glossy, smooth, and flat surface characteristics, and had a distinctive aroma.