The Influence of Various Types of Yeast on The Organoleptik Characteristic of Sweet Bread

Miranda, Wiji Amelia and Fedora, Nara Belva and Yuslidar, Muhammad Hasbi Putra and ElUmma, Faraukik Nisa' and Prameswari, Khawisma Putri and Rokhma, Annisa Fitriya and Hudi, Lukman and Sutarman, Sutarman (2024) The Influence of Various Types of Yeast on The Organoleptik Characteristic of Sweet Bread. In: KETAHANAN PANGAN LOKAL MELALUI REKAYASA TEKNOLOGI BUDIDAYA TANAMAN DAN PENGOLAHAN PANGAN. BOOK CHAPTER, 1 (1). UMSIDAPRESS, SIDOARJO, pp. 115-122. ISBN 978-623-464-090-8 (In Press)

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Abstract

Bread is a fermented product, where in the processing it uses yeast as a leavening agent, forming aroma and taste. The type of yeast used in making bread must be appropriate, because each type of yeast will have characteristics that will affect the quality of the bread product. In this observation, dry yeast andwet yeast were used to compare the quality of the products produced. Where the use of different types ofyeast will affect the rising power of sweet bread as well as the organoleptic quality of sweet bread whichincludes(texture, flavour and taste)

Item Type:	Book Section
Uncontrolled Keywords:	Bread,QualityOrganoleptic,Yeast
Subjects:	Q Science > QR Microbiology S Agriculture > S Agriculture (General)
Divisions:	Faculty of Agriculture > School of Agricultural Technology
Depositing User:	mrs rahma utami
Date Deposited:	15 Aug 2024 04:38
Last Modified:	15 Aug 2024 04:38
URI:	http://eprints.umsida.ac.id/id/eprint/13970

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