Study of Sourdough Starter Formulas Using Coconut Sap for Sourdough Bread Production

Abstract

This research aimed to study sourdough starter culture formulas using coconut sap as the starter culture. The study tried 3 formulas in creating sourdough starter as follows; wheat flour to water in a ratio of 1:3 as the control, wheat flour to coconut sap in a ratio of 1:3, and wheat flour to whole wheat flour to coconut sap in a ratio of 0.5:0.5:3. To feed the sourdough starter, media was added twice daily. After the sourdough starter fermented for six days, the height changes of the sourdough were measured. Three different amounts of sourdough starter were investigated at 10%, 20%, and 30% of the total ingredients. Also, the sourdough bread's physical attributes were examined on sensory attributes. It was found that using wheat flour combined with whole wheat flour and coconut sap as the starter energy source resulted in a higher sourdough starter yield of which the growth rate of the sourdough was higher than that of the other two formulas, increasing by an average of 40% from the fourth day. The constant production of carbon dioxide gas or air bubbles, along with a pronounced yeasty scent, are general features of sourdough starter growth. The use of 30% sourdough starter generated tasty bread with air pockets or pores, a soft, resilient texture, and a texture that was neither dry nor hard. According to an evaluation of the physical characteristics of sourdough bread, it was found that the outer layer was dark brown with slightly sour taste. The use of 30% sourdough starter resulted in the highest average scores across all attributes, including color, aroma, taste, texture, and overall liking, according to the tasters' sensory evaluation of sourdough bread with the average scores of 7.55, 6.95, 6.85, 7.15, 7.55, and 6.65, respectively. There was a statistically significant difference (p≤0.05).