Open AccessPhysicochemical properties of sourdough bread made from local variety sweet potato and pineapple juice
Author(s) -
Zaidiyah,
Yanti Meldasari Lubis,
C. A. R. G. Putri,
Syarifah Rohaya
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/425/1/012079
Subject(s) - food science , starter , flesh , chemistry , fruit juice , proximate , dry matter , botany , biology
A study was done to evaluate the characteristic of sweet potato sourdough bread made by pineapple juice. The bread was formulated using different variation of ratio of pineapple juice to starter as follows; 4:1, 3:2, and 2:3 and sweet potatoes differ in their flesh colour. Starter development was also daily observed for 10 days. The proximate composition of bread analysed were 5.60% protein, 1.63% crude fat, 44,19% moisture and 1,51% ash. The total available carbohydrate was 45, 91%. The breads pH and crude fibre were 3.73 and 1,15% Bread physical characteristic were also conducted in order to ensure the bread quality such porosity and loaf volume bread. The sourdough bread prepared by liquid starter from pineapple juice and white sweet potato with a ratio of 4:1 met the best performance.