PENAMBAHAN TEPUNG KEDELAI PADA STARTER SOURDOUGH TERHADAP KARAKTERISTIK FISIK ROTI SOURDOUGH

Sourdough bread is a bread that fermented using natural yeast and lactic acid bacteria (LAB). This research uses additional soy flour in sourdough starter as additional protein in sourdough bread. Soy flour has quite high protein levels. This research aims to determine the effect of soy flour concentration on the pH and physicochemical quality of sourdough. The research was carried out quantitatively using a simple Randomized Block Design with 5 treatments, namely the addition of 0%, 5%, 10%, 15%, 20% soybean flour. Determining the best results is done by comparing data between treatments in each test. This research aims to determine the differences in composition between wheat flour and soy flour in sourdough starter regarding sourdough starter pH, water content, ash content, protein content, swelling volume, color intensity, and sourdough organoleptics. The best test results for water content, ash content, protein content, swelling volume, pore size, and organoleptics were obtained by T2 treatment which had an average of 46.00%, 1.58%, 8.98%, 88.43%, and the pore size is 89.36μm long and 54.51μm wide.