The effect of molasses and yeast extract concentration on yeast growth as leavening agent for bread

Abstract

Abstract Yeast is a microorganism that is widely used in food and industrial products, such as a fermentation agent in the production of bread dough from yeast biomass. The goal of this study to see how variation concentrations of molasses and yeast extract affect yeast growth parameters biomass and the live cells, as well as the quality of bread fermented by the yeast Candida tropicalis. The treatment media was repeated three times with a 50 ml mixture. Sugarcane molasses concentrations are 0.8, 0.9%, and 1% (w/v), while yeast extract concentrations are 0% and 0.75%. The ANOVA test results showed that the combination of molasses and yeast extract media had a significant effect on yeast biomass but had no effect on living cells number. The highest biomass gain of 0.47 g/50 ml was obtained with a combination treatment of molasses 8% and yeast extract 0.75%. However, the 0.9% molasses and 0% yeast extract treatment had the most cells, 12,24 x 106 cells/ml, and thus the isolate was used to make bread. Bread dough with C.tropicalis increased higher and faster than fermipan isolate. Based on organoleptic properties, the panelists liked the taste of bread dough with C.tropicalis as much as dough with fermipan.