PEMANFAATAN SOURDOUGH PADA PRODUK PANGAN (Utilization of Sourdough in Food Products)

Evi Rachmawati, Santi Noviasari, Zaidiyah Zaidiyah, Yanti Meldasari Lubis

Abstract


Sourdough is used in various processed food products to replace commercial yeast. Sourdough has several benefits such as being easily digested by the body, as an anticancer, antioxidant, and reducing the risk of certain diseases. The use of sourdough can extend the shelf life of the product. Food products that use sourdough such as bread, crackers and biscuits have a more distinctive and fragrant taste and aroma and have health benefits.

Keywords


Sourdough, bread, crackers, biscuit

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References


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DOI: https://doi.org/10.17969/jimfp.v8i3.25773

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E-ISSN: 2614-6053 2615-2878 Statistic Indexing | Citation


Alamat Tim Redaksi:
Fakultas Pertanian,Universitas Syiah Kuala
Jl. Tgk. Hasan Krueng Kalee No. 3, Kopelma Darussalam,
Banda Aceh, 23111, Indonesia.
Email:jimfp@usk.ac.id