Fe and zn supplementation on saccharomyces cerevisiae in bread making = Suplementasi fe dan zn pada saccharomyces cerevisiae dalam pembuatan roti tawar

Nugroho, Ricky (2012) Fe and zn supplementation on saccharomyces cerevisiae in bread making = Suplementasi fe dan zn pada saccharomyces cerevisiae dalam pembuatan roti tawar. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Saccharomyces cerevisiae is one of yeast that commonly used in food processing that need fermentation. In this research, Saccharomyces cerevisiae were optimized with Fe and Zn to used in application of bread making. The aim of this research is to analyzed bread characteristic produced by yeast with FedanZnsuplementation. The study was started with a preliminary research for determining the yeast growth curve andto determine the optimum Fe and Zn concentration for yeast growth. The log phase were 24 hours and the best Fe and Zn concentration were 0,1 g/l . The main research is aimed to determine comparison of combination from supplemented yeast to produce bread. Five different of combination of yeast with Fe supplementation andZn supplementation (1:0, 0:1, 1:1, 2:1, 1:2) were use as the treatment. The parameters monitored in this research were specific volume, lightness, firmness, organoleptic, proximate analysis, and Fe and Zn content in bread. The result showed that there was significant different between bread produced with supplemented yeast and bread produced with non supplemented yeast on specific volume and firmness at p < 0,05. Combination of Fe yeast and Zn yeast 1:0 produce the best bread. The result of specific volume were 3,21 ml/g and firmness were 670,62 g.

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