KARAKTERISTIK FISIKOKIMIA DAN SENSORIS ROTI MANIS DENGAN SOURDOUGH DARI RAGI ALAMI DARI BUAH BLIMBING WULUH (Averrhoa Bilimbi L.)

Sourdough is produced through natural fermentation by yeast and lactic acid bacteria. This
study investigates the use of starfruit (belimbing wuluh) as a natural leavening agent in
sourdough production. Starfruit, recognized for its acidic flavor and high organic acid
content, has the potential to expedite fermentation and enhance the bread's flavor profile.
The objective of this research is to assess the impact of starfruit juice concentration and
fermentation duration on the pH, total titratable acidity (TTA), and the physical and sensory
characteristics of sourdough. Starfruit juice was incorporated at concentrations ranging
from 10% to 60% and subjected to fermentation periods of 1 to 3 days to prepare sourdough
starters. Measurements of pH and TTA revealed that both the concentration of starfruit juice
and the fermentation time significantly influenced the fermentation process, with a 50%
concentration and a 3-day fermentation period resulting in the lowest pH and the highest
TTA. Sourdough incorporating starfruit displayed a chewier texture, more uniform pores,
and was favorably received in sensory evaluations, particularly regarding aroma and flavor.
These findings highlight the potential of starfruit as an effective additive to enhance both the
fermentation process and the quality of sourdough bread.