Antifungal Activity of Lactic Acid Bacteria as A Biopreservation in Sourdough Production

Abstract

This study aims to determine the ability of Yakult and yogurt Lactic Acid Bacteria (LAB) as antifungal and organoleptic tests as well as the storability of sourdough with LAB formulations. The method used in this research is experimental. Parameters observed were the antifungal activity of LAB Yakult and yogurt, the organoleptic test of the LAB sourdough formulation, and the storability test of the LAB sourdough formulation. The antifungal activity used LAB isolated from Yakult and yogurt, while the tested isolates used were Aspergillus niger and Rhizopus stolonifer, organoleptic tests using indicators of color, taste, texture, and aroma were carried out on 30 respondents, and storability tests were carried out for seven days. The results showed that yogurt LAB had antifungal activity, whereas Yakult LAB had no antifungal activity. Based on the organoleptic test, sourdough with the addition of LAB yogurt had better organoleptic test results compared to plain bread without the addition of LAB yogurt, and sourdough with the addition of LAB yogurt had a longer shelf life compared to plain bread without the addition of LAB yogurt.