Sains Malaysiana 40(12)(2011): 1413–1419

Leavening Ability of Yeast Isolated from Different Local Fruits in Bakery Product

(Keupayaan Menaik Yis yang dipencilkan daripada Buah-Buahan Tempatan dalam Produk Bakeri)

A.G. Ma’aruf*, Z. Noroul Asyikeen, A.M. Sahilah & A. Mohd. Khan

Food Science Program, School of Chemical Sciences and Food Technology

Faculty of Science and Technology, Universiti Kebangsaan Malaysia

43600 Bangi, Selangor D.E. Malaysia

Received: 21 October 2010 / Accepted: 26 April 2011

ABSTRACT

This study focused on the isolation of yeast from a variety of Malaysian local fruits which can potentially be employed as a leavening agent in bakery products. A total of 6 yeast strains (SKS2, SMK9, SDB10, SRB11, SS12, SM16) were isolated from palm kernel pulp (Cocos nucifera L.), longan (Dimocarpus longan spp. malesianus Leenh), soursop (Annona muricata L.), bamboo shoot (Bambusa vulgaris), snake fruit (Salacca zalacca) and mango (Mangifera indica) using an enrichment procedure which can enhance the growth of yeast colonies and eliminat the fruits worm. The isolates were identified as Saccharomyces cerevisiae, through observation of the yeast cells morphology under microscope, temperature tolerance and fermentative capacity test. The leavening ability of the identified yeasts were examined by fermenting dough. Fermentation proofing was carried out at 30±5°C with 85% humidity for 120 min. The bread doughs were baked at 180°C for 8 min. Results showed that the yeast strains SRB11, SM16, SS12 and SMK9 were able to leaven the highest specific volume of 3.68 cm3/g, 3.41 cm3/g, 3.37 cm3/g and 3.23 cm3/g, respectively. Strain SDB10 and commercial yeast showed less ability with specific volume of 3.02 cm3/g and 2.84 cm3/g, respectively. Thus, the new yeast isolates from local fruits showed much superior with specific volume of more than 3.02 cm3/g.

Keywords: Fermentation; leavening; local fruits; yeast

ABSTRAK

Fokus kajian ini adalah pemencilan yis daripada pelbagai sumber buah-buahan tempatan di Malaysia yang berpotensi sebagai agen penaik dalam produk bakeri. Sejumlah 6 strain yis (SKS2, SMK9, SDB10, SRB11, SS12, SM16) telah dipencilkan daripada isi rong kelapa sawit Cocos nucifera L.), mata kucing (Dimocarpus longan spp. malesianus Leenh), durian belanda (Annona muricata L.), rebung (Bambusa vulgaris), salak (Salacca zalacca) dan mangga (Mangifera indica), menggunakan kaedah pengayaan yang dapat meningkatkan pertumbuhan koloni yis dan membunuh ulat buah. Pencilan dapat dikenal pasti sebagai Saccharomyces cerevisiae melalui pemerhatian morfologi sel menggunakan mikroskop, ujian toleransi suhu dan ujian keupayaan fermentasi. Semua yis yang dikenalpasti, diuji keupayaannya sebagai agen penaik melalui fermentasi dalam doh roti. Penaikan doh (proofing) dilakukan pada suhu 30±5°C selama 120 min pada kelembapan 85%. Doh roti dibakar pada suhu 180°C selama 8 min. Hasil menunjukkan yis dari strain SRB11, SM16 SS12 dan SMK9 berkeupayaan menghasilkan roti dengan isipadu spesifik tertinggi, 3.68cm3/g, 3.41cm3/g, 3.37cm3/g dan 3.23 cm3/g. Manakala strain yis SDB10 dan komersial menunjukkan keupayaan yang lebih rendah dengan isipadu spesifik masing-masing adalah 3.02 cm3/g dan 2.84 cm3/g. Ini membuktikan, pencilan yis daripada buah-buahan tempatan menunjukkan ciri-ciri yang lebih baik dengan nilai isipadu spesifik lebih daripada 3.02 cm3/g.

Kata kunci: Buah-buahan tempatan; fermentasi; penaik; roti; yis

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*Corresponding author; email: syimah@ukm.my