Sains Malaysiana 41(11)(2012): 1315–1324

Pemencilan Yis daripada Buah-buahan Tempatan dan Rebung (Bambusa vulgaris)

dan Potensinya sebagai Agen Penaik Roti Putih

(Potential of Yeasts Isolated from Local(Fruits and Bamboo Shoots (Bambusa vulgaris)

as Leavening Agent in White Bread)

A.G. Ma’aruf*, F.Y. Chung & Z. Noroul Asyikeen

Food Science Program, School of Chemical Sciences and Food Technology

Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi,

Selangor D.E. Malaysia

Diserahkan: 09 September 2011 / Diterima:  27 Jun 2012

ABSTRAK

Kajian ini dijalankan untuk menentukan keupayaan yis (Saccharomyces cerevisiae) dipencil daripada buah-buahan tempatan iaitu duku langsat (Lansium domesticum), rambutan (Nephelium lappaceum ), mangga Chokanan (Mangifera indica  cv. Chokanan) dan rebung buluh minyak (Bambusa vulgaris) sebagai agen penaik roti berbanding roti kawalan penambahan yis komersial. Isi padu tertentu roti kawalan menunjukkan perbezaan bererti (p<0.05) dengan semua roti kajian. Roti yang difermentasi oleh yis rebung buluh menunjukkan isi padu tertentu yang paling tinggi, diikuti oleh roti yang difermentasi oleh yis mangga dan yis duku langsat dan ketiga-tiga yis tersebut juga mempunyai isi padu tertentu yang lebih tinggi secara bererti (p<0.05) dengan roti kawalan. Roti yang difermentasi oleh yis rebung buluh dan yis mangga mempunyai tekstur yang lebih lembut berbanding roti kawalan. Peningkatan dalam isi padu tertentu roti boleh meningkatkan kelembutan tekstur roti. Peratus kandungan kelembapan kulit dan isi roti yang difermentasi oleh yis rebung buluh adalah paling tinggi manakala roti yang difermentasi oleh yis rambutan menunjukkan peratus kandungan kelembapan yang paling rendah. Peningkatan peratus kandungan kelembapan juga boleh meningkatkan kelembutan tesktur roti dan sebaliknya. Daripada segi warna kulit, hanya kecerahan warna kulit (L*) roti yang difermentasi oleh yis rebung buluh tidak menunjukkan perbezaan bererti (p>0.05) dengan warna kulit roti kawalan. Kecerahan warna isi (L*) roti kawalan pula menunjukkan perbezaan bererti (p<0.05) dengan semua isi roti kajian. Selain itu, didapati semakin kecil dan padat liang udara, semakin putih warna isi roti. Keseragaman taburan liang udara juga menghasilkan isi roti yang lebih putih. Secara keseluruhan, kesemua yis yang dipencil berpotensi untuk dijadikan sebagai agen penaik. Yis rebung buluh dan yis mangga dapat menghasilkan kualiti roti putih yang lebih baik daripada yis komersial.

Kata kunci: Duku langsat; mangga; rambutan; rebung; roti; yis

ABSTRACT

The study was carried out to determine the leavening ability of the yeast (Saccharomyces cerevisiae) isolated from local fruits which were duku langsat (Lansium domesticum), rambutan (Nephelium lappaceum), mango chokanan (Mangifera indica cv. Chokanan) and bamboo shoot (Bambusa vulgaris) in breads, compared with commercial yeast. Specific volume of control bread showed significant difference (p<0.05) with all the bread tested. Bread that was fermented by bamboo shoot’s yeast showed the highest specific volume, followed by bread that was fermented by mango’s yeast and duku langsat’s yeast, and that all three yeasts have specific volume that were significantly higher (p<0.05) than the control bread. Breads that were fermented by bamboo shoot’s yeast and mango’s yeast have texture that was softer compared to the control bread. Increase in the specific volume can improve the bread texture softness. Moisture content of crust and crumb that were fermented by bamboo shoot’s yeast were the highest while bread that was fermented by rambutan’s yeast has the lowest moisture content. Increase in percentage of moisture content could also enhance the bread softness. For crust color, only brightness (L*) of crust bread that was fermented by bamboo shoot’s yeast did not showed significant difference (p>0.05) with crust color of control bread. Meanwhile, brightness (L*) of crumb of control bread showed significant difference (p<0.05) with all of the studied bread crumb. Apart from that, it was also found that the smaller and more compact the pore size, the whiter the bread crumb color will be. Uniform distribution of pore also produced whither bread crumb. Overall, all isolated yeasts can be potentially used as leavening agents. Bamboo shoot’s yeast and mango’s yeast can produce better bread qualities compared with commercial yeast.

Keywords: Bamboo shoot; duku langsat; mango; rambutan; yeast

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*Pengarang untuk surat-menyurat; email: syimah@ukm.my