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

Received: 2 January 2014/Accepted: 20 August 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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*Corresponding author; email: syimah@ukm.edu.my