PEMANFAATAN RAGI ALAMI PADA PEMBUATAN KUE SERABI

Abstract

Kismis in Latin as Vinifera consist of polifenol, mineral, iron, calcium, potassium, Vitamine B, glucose and fructosa as the ingredient to produce natural yeast. This research aims to conduct experimental baking  Serabi cake using natural yeast and its impact on its smell, colour, taste and texture and hedonic test. Research method using exploitative experiment. The purposive sampling method   consist of   2%, 6%, 10%, 14% coding by  225, 305, 475 and 555 in the range of 25 to 27  Celcius degree for 4 intil 7 days. The results showed that the organoleptic result of sample code 555 by 14% yeast as the best one compared with the others. While based o nhedonic test the sample with 305 code has shown a higher score