Keywords
Legen Water
Sandwich Bread
Yeast Substitute
How to Cite
Abstract
Purpose of the study: This research was conducted to investigate the potential of palm sap locally known as legen water as a substitute for instant yeast, commonly used as a leavening agent in sandwich bread production.
Design/methodology: The research employed an experimental method. A hedonic test utilizing a 9-point likeness scale was administered to panelists through questionnaires. The palm sap used in this study was 3-4 hours old and collected during the evening tapping session.
Findings: Legen water tapped from the siwalan tree (Borassus flabellifer) during afternoon tapping can replace the role of instant yeast and affect the color, taste, texture, and aroma of sandwich bread products and also provide its own characteristics to the product.
Research limitations/Implication: The results of this research will be useful for traditional bread entrepreneurs because the instant yeast that is usually used can be replaced with legen water which is widely available in East Java region.
Novelty/Originality of the study: This research contributes to the understanding of alternative leavening agents in bread production and explores the potential applications of palm sap in food technology.
References
Aldi. (2023). Sejarah Roti: Mengenal Asal Usul Makanan Pokok yang Tak Pernah Mati. Lifestyle. SINDOnews Lifestyle. https://lifestyle.sindonews.com/read/1085349/185/sejarah-roti-mengenal-asal-usul-makanan-pokok-yang-tak-pernah-mati-1682913923
Balasundram, N., Tan, Y. A., Sambanthamurthi, R., Sundram, K., & Samman, S. (2005). Antioxidant properties of palm fruit extracts. Asia Pacific journal of clinical nutrition, 14(4), 319-323.
Beranbaum, R. L. (2014). The Baking Bible. Houghton Mifflin Harcourt.
Borse, B. B., Rao, L. J. M., Ramalakshmi, K., & Raghavan, B. (2007). Chemical composition of volatiles from coconut sap (neera) and effect of processing. Food chemistry, 101(3), 877-880. https://doi.org/10.1016/j.foodchem.2006.02.026
Cauvain, S. P., & Young, L. S. (2006). Baked products: science, technology and practice (Vol. 6). Oxford, UK: Blackwell.
Cauvain, S. P., & Young, L. S. (2009). Bakery food manufacture and quality: water control and effects. John Wiley & Sons.
Center for Agricultural Data and Information System. (2024). Statistics of Food Consumption 2024 (Eds. Saefudin & S. Wahyuningsih). Center For Agricultural Data and Information System, Ministry of Agriculture.
Creswell, J. W., & Creswell, J. D. (2018). Research Design: Qualitative, Quantitative, and Mixed Methods Approaches. SAGE Publications.
Figoni, P. I. (2010). How baking works: exploring the fundamentals of baking science. John Wiley & Sons.
Fikria, R. N. (2023). The Effect of Using Natural Yeast (Sourdough Starter) on Organoleptic Quality, Chemical Quality, Functional Quality, Energy Value, and Glycemic Index of White Bread Substitution for Purple Sweet Potato Puree (Ipomoea Batatas L) for Type 2 Diabetes Mellitus Sufferers. Journal of Local Therapy, 2(2), 50-58. https://doi.org/10.31290/jlt.v2i2.3435
Gisslen, W. (2017). Professional Baking (7th ed.). New Jersey: John Wiley & Sons.
Gisslen, W. (2022). Professional Baking (8th ed.). New Jersey: John Wiley & Sons.
Hotijah, Siti and Rofieq, Ainur and Wahyuni, Sri and Miftachul Hudha, Atok and Jaya Miharja, Fuad (2019) Pengaruh waktu penyadapan nira dan lama penyimpanan terhadap kualitasnira siwalan (Borassus flabellifer L.). In: Prosiding Seminar Nasional V 2019. Universitas Muhammadiyah Malang, Malang, pp. 259-265.
Irawan, A. (2020a). Home Industri Tuak Di Kecamatan Semanding Kabupaten Tuban Tahun 1990-2015. Avatara: Jurnal Pendidikan Sejarah, 9(1). 1-14.
Irmayuni, E., Nurmila, & Sukainah, A. (2018). Efektivitas Air Nira Lontar (Borassus Flabellifer) Sebagai Bahan Pengembang Adonan Kue Apem. Jurnal Pendidikan Teknologi Pertanian, 4, 170-175. https://doi.org/10.26858/jptp.v4i0.7122
Ismawati, & Yuniastri, R. (2019). Penggunaan Jenis Laro Terhadap Perbedaan Organoleptik dan pH Nira Siwalan. Journal of Food Technology and Agroindustry, 1(1), 6-12. https://doi.org/10.24929/jfta.v1i1.685
Jayalakshmi, M., & Kamarulzaman, N. H. (2021). A review on the potential health benefits of palm sap (neera). Journal of Food Science and Technology, 58(1), 1-11.
Khetarpaul, N., Grewal, R. B., & Sudesh, J. (2005). Bakery science and cereal technology. New Delhi: Daya Publishing House.
Khatimah, H. (2018). Pengaruh Tuak Terhadap Berat Badan, Serta Perubahan Morfologi Ginjal Dan Kadar Eritrosit Pada Mencit (Mus Musculus) Icr Jantan [Skripsi].
Kilcast, D., & Subramaniam, P. (2011). Food and beverage stability and shelf life. Cambridge: Woodhead Publishing.
Kurniahu, H., Rahmawati, A., & Andriani, R. (2021). Identifikasi Tumbuhan Dalam Bahan Baku Minuman Tradisional Khas Tuban Jawa Timur, Jurnal Ilmiah Biologi 10(1), 55-68.
Labensky, S. R., Damme, E. V., Martel, P., & Tenbergen, K. (2005). On Baking. Pearson Prentice Hall.
Lawless, H. T., & Haymann, H. (2010). Sensory Evaluation of Food: Principles and Practices. Springer.
Lempang, M., & Mangopang, A. D. (2012). Efektivitas nira aren sebagai bahan pengembang adonan roti. Jurnal Penelitian Kehutanan Wallacea, 1(1), 26-35. https://doi.org/10.18330/jwallacea.2012.vol1iss1pp26-35
Mizana, D. K., Suharti, N., & Amir, A. (2016). Identifikasi Pertumbuhan Jamur Aspergillus Sp pada Roti Tawar yang Dijual di Kota Padang Berdasarkan Suhu dan Lama Penyimpanan. Jurnal Kesehatan Andalas, 5(2), 355-356. https://doi.org/10.25077/jka.v5i2.521
Moskowitz, H. R. (1983). Product Testing and Sensory Evaluation of Foods: Marketing and R&D Approaches. Food & Nutrition Press.
Myhrvold, N., & Migoya, F. (2017). Modernist Bread (2 - Ingredients ed.). The Cooking Lab.
Panesar, P. S. (2011). Fermented dairy products: starter cultures and potential nutritional benefits. Food and Nutrition Sciences, 2(1), 47-51. https://doi.org/10.4236/fns.2011.21006
Patel, M., Wong, M., & Singh, A. (2020). Aroma formation in milk and dairy products. In H. Castillo-González (Ed.), Aroma and Flavor Chemistry (pp. 167-196). IntechOpen.
Pusuma, D. A., Praptiningsih, Y., & Choiron, M. (2018). Karakteristik Roti Tawar Kaya Serat yang Disubstitusi Menggunakan Tepung Ampas Kelapa, Jurnal Agroteknologi, 12(01), 29-42.
Pyler, E. J., & Gorton, L. A. (2008). Baking science and technology (4th ed.). Kansas City, MO: Sosland Publishing Company.
Septyan, D. A., (2022). Tips Menjalani Bisnis di Tengah Pandemi Ala Tugu Bakery - UKMINDONESIA.ID. (2022). Ukmindonesia.id.https://ukmindonesia.id/baca-deskripsi-posts/tips-menjalani-bisnis-di-tengah-pandemi-ala-tugu-bakery
Shapter, J. (2000). Bread and Baker's Bible. Southwater.
Susilowati, S., Kusuma, W. A., & Purnomo, H. (2017). The use of coconut (Cocos nucifera L) flesh and water to improve the physicochemical properties of palm sugar syrup. In International Conference on Sustainable Animal Agriculture for Developing Countries (SAADC) 2017.
Table, S. L., & Mushet, C. (2008). The Art and Soul of Baking. Andrews McMeel Publishing.
Tamime, A. Y. (2009). Milk processing and quality management. Wiley-Blackwell.
Thuy, N. M., Xuyen, H. B. B., Van Thanh, N., Giau, T. N., Tien, V. Q., & Van Tai, N. (2023). Influence of Gac aril, yeast, and sugar in high-quality sandwich bread making. Journal of Applied Biology and Biotechnology, 11(3), 180-186. https://doi.org/10.7324/JABB.2023.113285
Tuban Regency. (2018). Profile Kabupaten Tuban. 1-23.
Warnock, C., & Richardson, M. (2018). The Art of Baking with Natural Yeast (5th Anniversary Edition): Breads, Pancakes, Waffles, Cinnamon Rolls, and Muffins. Cedar Fort, Incorporated/C F I Distribution.
Zhou, W., Hui, Y. H., De Leyn, I., Pagani, M. A., Rosell, C. M., Selman, J. D., & Therdthai, N. (2014). Bakery products science and technology (Vol. 2). Oxford, UK: Wiley-Blackwell
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Copyright (c) 2024 Durrotul Asyfiya Khusnayati, Teddy Chandra, R. Arti Sufiati