Microbiota Properties and Texture of Rice Flour Bread with Pineapple Starter


Icca Ratna Danila
Rini Yanti
Dian Anggraini Suroto


Changing the ingredients also can change the properties of the bread. In this study, bread was made using rice flour and sourdough. Sourdough with Lactic Acid Bacteria (LAB) and yeast can also be added with pineapple starter to help microbiota growth. The study aimed to determine the amount of microbiota produced from sourdough with pineapple addition and its effect on the texture of rice flour bread. Pineapples with water and sugar were fermented to make pineapple starter. Pineapple starter is then used in sourdough making and fermented around 3-6 days. The mature sourdough was used in bread making. The addition of pineapple, in the form of a starter, made the pineapple sourdough (PS) have lower pH and higher titratable acidity (TA), total Lactic Acid Bacteria (LAB), and total yeast than sourdough without the addition of pineapple starter or wheat sourdough (WS). The pH and TA of PS at the peak were 3.25 and 2.67 mL of NaOH. The total LAB of PS at the peak was 9.27 Log CFU/g, and the total yeast was 9.30 Log CFU/g. PS reached its peak on the third day, while wheat sourdough (WS) reached it on the sixth day. The pineapple sourdough bread (PSB) had the lowest specific volume, and the highest texture properties compared to control bread (CB) and wheat sourdough bread (WSB), but there is no significance different. The addition of pineapple starter can fasten the fermentation time of sourdough and made the bread less brittle than CB.


Author Biographies

Icca Ratna Danila, Universitas Gadjah Mada

Department of Food and Agricultural Product Technology

Rini Yanti, Universitas Gadjah Mada

Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology

Dian Anggraini Suroto, Universitas Gadjah Mada

Department of Food and Agricultural Product Technology

How to Cite
Danila, I. R., Yanti, R., & Suroto, D. A. (2023). Microbiota Properties and Texture of Rice Flour Bread with Pineapple Starter. Journal of Applied Agricultural Science and Technology, 7(3), 225-235. https://doi.org/10.55043/jaast.v7i3.130


  1. Aldughpassi, A., Zafar, T., Sidhu, J. S., Al-Hassawi, F., Abdullah, M. M., & Al-Othman, A. (2020). Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough. International Journal of Food Science, 2020(1), 1–10. https://doi.org/10.1155/2020/8867402
  2. Aplevicz, K. S., Mazo, J. Z., Kramer Dos Santos Neto, N., Nalevaiko, F. S., & Sant’anna, E. S. (2014). Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique. Acta Scientiarum - Technology, 36(4), 713–719. https://doi.org/10.4025/actascitechnol.v36i4.19703
  3. Arora, K., Ameur, H., Polo, A., di Cagno, R., Rizzello, C. G., & Gobbetti, M. (2021). Thirty years of knowledge on sourdough fermentation: A systematic review. Trends in Food Science and Technology, 108, 71–83. https://doi.org/10.1016/j.tifs.2020.12.008
  4. Badan Pusat Statistik. (2021, January 17). Rata-Rata Konsumsi Perkapita Seminggu di Daerah Perkotaan dan Pedesaan Menurut Komoditi Makanan dan Golongan Pengeluaran per Kapita Seminggu (Satuan Komoditas), 2019-2020. Retrieved from https://www.bps.go.id/indicator/5/2090/1/rata-rata-konsumsi-perkapita-seminggu-di-daerah-perkotaan-dan-pedesaan-menurut-komoditi-makanan-dan-golongan-pengeluaran-per-kapita-seminggu.html.
  5. Belorio, M., & Gómez, M. (2020). Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum. Foods, 9(11), 1–10. https://doi.org/10.3390/foods9111548
  6. Calvert, M. D., Madden, A. A., Nichols, L. M., Haddad, N. M., Lahne, J., Dunn, R. R., & McKenney, E. A. (2021). A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research. PeerJ, 1–37. https://doi.org/10.7717/peerj.11389
  7. Chinma, C. E., Anuonye, J. C., Ocheme, O. B., Abdullahi, S., Oni, S., Yakubu, C. M., & Azeez, S. O. (2016). Effect of acha and bambara nut sourdough flour addition on the quality of bread. LWT, 70, 223–228. https://doi.org/10.1016/j.lwt.2016.02.050
  8. Comasio, A., van Kerrebroeck, S., & de Vuyst, L. (2021). Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699. International Journal of Food Microbiology, 289, 88–105. https://doi.org/10.1016/j.ijfoodmicro.2020.109020
  9. Gordún, E., del Valle, L. J., Ginovart, M., & Carbó, R. (2015). Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt. Food Science and Technology International, 21(6), 428–439. https://doi.org/10.1177/1082013214543033
  10. Khoury, D. el, Balfour-Ducharme, S., & Joye, I. J. (2018). A review on the gluten-free diet: Technological and nutritional challenges. Nutrients, 10(10), 1–25. https://doi.org/10.3390/nu10101410
  11. Liu, X., Mu, T., Sun, H., Zhang, M., & Chen, J. (2016). Influence of potato flour on dough rheological properties and quality of steamed bread. Journal of Integrative Agriculture, 15(11), 2666–2676. https://doi.org/10.1016/S2095-3119(16)61388-6
  12. Puerta, P., Garzón, R., Rosell, C. M., Fiszman, S., Laguna, L., & Tárrega, A. (2021). Modifying gluten-free bread’s structure using different baking conditions: Impact on oral processing and texture perception. LWT, 140, 1–8. https://doi.org/10.1016/j.lwt.2020.110718
  13. Ripari, V., Cecchi, T., & Berardi, E. (2016). Microbiological characterisation and volatiles profile of model, ex-novo, and traditional Italian white wheat sourdoughs. Food Chemistry, 205, 297–307. https://doi.org/10.1016/j.foodchem.2016.02.150
  14. Sanggramasari, S., Tinggi, S., & Bandung, P. (2018). Penggunaan Air Fermentasi Strawberry sebagai Natural Starter Pembuatan Soft Roll. BARISTA: Jurnal Kajian Bahasa Dan Pariwisata, 5(2), 215–221. https://doi.org/10.34013/barista.v5i2.123
  15. Savkina, O., Kuznetsova, L., Parakhina, O., Lokachuk, M., & Pavlovskaya, E. (2019). Impact of using the developed starter culture on the quality of sourdough, dough and wheat bread. Agronomy Research, 17(2), 1435–1451. https://doi.org/10.15159/AR.19.138
  16. Scarton, M., Ganancio, J. R. C., de Avelar, M. H. M., Clerici, M. T. P. S., & Steel, C. J. (2021). Lime juice and enzymes in clean label pan bread: baking quality and preservative effect. Journal of Food Science and Technology, 58(5), 1819–1828. https://doi.org/10.1007/s13197-020-04693-y
  17. Scheuer, P. M., Ferreira, J. A. S., Mattioni, B., de Miranda, M. Z., & de Francisco, A. (2015). Optimization of image analysis techniques for quality assessment of whole-wheat breads made with fat replacer. Food Science and Technology (Brazil), 35(1), 133–142. https://doi.org/10.1590/1678-457X.6560
  18. Shiau, S. Y., Wu, M. Y., & Liu, Y. L. (2015). The effect of pineapple core fiber on dough rheology and the quality of mantou. Journal of Food and Drug Analysis, 23(3), 493–500. https://doi.org/10.1016/j.jfda.2014.10.010
  19. Sigüenza-Andrés, T., Gallego, C., & Gómez, M. (2021). Can cassava improve the quality of gluten free breads? LWT, 149, 1–6. https://doi.org/10.1016/j.lwt.2021.111923
  20. Vilanova, M. G., Díez, C., Quirino, B., & Iñaki Álava, J. (2015). Microbiota distribution in sourdough: Influence of high sucrose resistant strains. International Journal of Gastronomy and Food Science, 2(2), 98–102. https://doi.org/10.1016/j.ijgfs.2015.01.002
  21. Yu, Y., Wang, L., Qian, H., Zhang, H., & Qi, X. (2018). Contribution of spontaneously-fermented sourdoughs with pear and navel orange for the bread-making. LWT, 89, 336–343. https://doi.org/10.1016/j.lwt.2017.11.001
  22. Zaidiyah, Lubis, Y. M., Putri, C. A. R. G., & Rohaya, S. (2020). Physicochemical properties of sourdough bread made from local variety sweet potato and pineapple juice. IOP Conference Series: Earth and Environmental Science, 425(1), 1–8. Banda Aceh, Indonesia. https://doi.org/10.1088/1755-1315/425/1/012079
  23. Zhou, H., Jin, Y., Hong, T., Yang, N., Cui, B., Xu, X., & Jin, Z. (2022). Effect of static magnetic field on the quality of frozen bread dough. LWT, 154, 1–8. https://doi.org/10.1016/j.lwt.2021.112670