Sains Malaysiana 44(3)(2015): 399–403
Potensi
Yis yang Dipencil daripada Beras Putih dan Perang sebagai Agen Penaik Roti
(The Potential of Yeast Isolated from Polished and Brown Rice as
Bread Leavening Agent)
L.Y. KONG, E.H. MASTURAH*, S. NORHASIDAH
& A.G. MAARUF
Pusat Pengajian Sains Kimia dan Teknologi Makanan, Fakulti
Sains dan Teknologi
Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Darul
Ehsan, Malaysia
Diserahkan: 2 Januari 2014/Diterima:
20 Ogos 2014
ABSTRAK
Kajian ini dijalankan untuk menentukan kesan penggunaan yis
daripada fermentasi beras putih dan perang terhadap ciri fizikal roti. Yis
daripada empat perlakuan fermentasi iaitu beras putih mentah (BP), beras putih dimasak
(BPM),
beras perang mentah (BB) dan beras perang dimasak (BBM) telah digunakan
untuk penghasilan roti. Kualiti roti dinilai daripada segi isi padu spesifik,
tekstur, saiz, bilangan liang, kandungan kelembapan serta warna. Hasil kajian
menunjukkan yis BBM menghasilkan isi padu spesifik roti yang
tertinggi dan tekstur yang paling lembut. Kandungan kelembapan kulit dan isi
roti yang difermentasi oleh yis BBM adalah tertinggi. Bilangan liang yang
banyak dan saiz liang yang kecil pada roti yis BBM telah menghasilkan
tekstur yang paling halus dan mempunyai kecerahan (L*) yang tertinggi.
Keseluruhannya, yis BBM menunjukkan potensi sebagai agen penaik
dalam industri bakeri.
Kata kunci: Beras perang; beras putih; roti putih; yis
ABSTRACT
This study was conducted to determine the effects of yeast from
fermented polished and brown rice on physical characteristics of bread. Yeast
from four fermentation treatments which were raw polish rice (BP), cooked polish rice (BPM),
raw brown rice (BB) and cooked brown rice (NBB), were used for the
production of bread. The quality of bread was evaluated base on the specific
volume, texture, size, number of pores, moisture content and colour. The
results showed BBM yeast gives the highest specific volume
and softness in texture. Moisture content of crust and crumb of bread that was
fermented by yeast BBM was the highest. The abundant numbers and
the smaller size of pore in yeast bread BBM has produced the most delicate texture and
highest in the brightness (L *). Overall, BBM yeast shows the
potential as leavening agents in bakery industry.
Keywords: Brown rice; polish rice; white bread;
yeast
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*Pengarang untuk surat-menyurat; email:
syimah@ukm.edu.my
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