Identification of Volatile Compounds and Yeast Species Derived from Salak Pondoh for Bread Aroma Enhancement

Background: Yeast is a widely utilized microorganism in the fermentation industry, particularly as a leavening agent for bread. The bread-making process yields a number of metabolites, particularly volatile compounds, which influence the end product quality. This study sought to identify volatile compounds and yeast species involved in the leavening process of bread derived from salak pondoh fruit (Salacca edulis Reinw.) to enhance bread aroma. Methods: This study was conducted in between January and September 2024. Yeast isolates were selected based on their dough-leavening ability and were designated as YIS-3 and YIS-4. A descriptive experimental design was applied to evaluate the fermentation performance of both strains in bread making. Two yeast isolates were used in this study, and each isolate was used to produce bread. Volatile compounds in the bread were analyzed using Gas Chromatography–Mass Spectrometry, and sensory evaluation was conducted through organoleptic testing by 30 semi-trained panelists aged 20-35 years. Molecular identification was performed by sequencing the Internal Transcribed Spacer region. The Kruskal–Wallis test was used to identify significant differences among sample groups. When significant differences were observed (p0.05). Molecular identification showed that isolate YIS-3 shared 95.88% sequence similarity with Saccharomyces cerevisiae strain XZFM13-1, while YIS-4 shared 95.25% similarity with S. cerevisiae strain HBUAS61689. Conclusion: Both species, identified as S. cerevisiae, contributed distinctive and sensorially acceptable aroma profiles in bread fermentation.