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Monang Sihombing

Universitas Kristen Satya Wacana

Author-ID : 1145087

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Library & Information Science Social Sciences Veterinary Other

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Formulation of gluten-free bread using psyllium husk and chia seed seen from physical and sensory characteristics Rahardjo, Monika; Sihombing, Monang

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v16i1.5636

Introduction: Gluten-free bread is a type of bread product made without gluten, and its consumption has increased in recent years, especially for individuals with celiac disease or driven by health considerations. The absence of gluten in gluten-free bread presents challenges in achieving the desired texture and structure. The incorporation of psyllium husk and chia seed into gluten-free bread formulations offers numerous benefits, both in terms of improving the bread's physical properties. Therefore, this study aims to find gluten-free bread formulations from a mixture of psyllium husk and chia seed seen from physical and sensory characteristics. Methods: This research method consists of the making of gluten-free bread, physical analysis (texture), sensory analysis, and statistical analysis. Results: For physical characteristics, psyllium husk, and chia seed incorporation affect springiness index, chewiness, adhesive force, and adhesiveness parameters in gluten-free bread, while for sensory characteristics several parameters have significant differences, namely aroma, taste, texture, and overall parameter, meanwhile appearance parameter has no significant difference. For the overall parameter, gluten-free bread with only psyllium husk (Formulation 1) received the highest rating preferred by the panelist. Conclusion: The incorporation of psyllium husk and chia seed affects the physical and sensory characteristics of gluten-free bread.

Formulation of gluten-free bread using psyllium husk and chia seed seen from physical and sensory characteristics Rahardjo, Monika; Sihombing, Monang
AGROMIX Vol 16 No 1 (2025)
Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v16i1.5636

Introduction: Gluten-free bread is a type of bread product made without gluten, and its consumption has increased in recent years, especially for individuals with celiac disease or driven by health considerations. The absence of gluten in gluten-free bread presents challenges in achieving the desired texture and structure. The incorporation of psyllium husk and chia seed into gluten-free bread formulations offers numerous benefits, both in terms of improving the bread's physical properties. Therefore, this study aims to find gluten-free bread formulations from a mixture of psyllium husk and chia seed seen from physical and sensory characteristics. Methods: This research method consists of the making of gluten-free bread, physical analysis (texture), sensory analysis, and statistical analysis. Results: For physical characteristics, psyllium husk, and chia seed incorporation affect springiness index, chewiness, adhesive force, and adhesiveness parameters in gluten-free bread, while for sensory characteristics several parameters have significant differences, namely aroma, taste, texture, and overall parameter, meanwhile appearance parameter has no significant difference. For the overall parameter, gluten-free bread with only psyllium husk (Formulation 1) received the highest rating preferred by the panelist. Conclusion: The incorporation of psyllium husk and chia seed affects the physical and sensory characteristics of gluten-free bread.

Sourdough bread innovation with green banana flour seen from its physical and sensory characteristics Rahardjo, Monika; Sihombing, Monang; Carouline, Bintang; Budi, Regina Natasya; Asri, Elisabet Stefia
AGROMIX Vol 16 No 2 (2025)
Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v16i2.6415

Introduction: Green banana flour (GBF), rich in resistant starch and dietary fiber, has gained attention as a functional ingredient for improving gut health and metabolic regulation. While GBF has been applied in conventional bread, its effect on sourdough bread remains underexplored. This study aimed to evaluate the physical and sensory properties of sourdough bread incorporated with GBF. Methods: Sourdough bread was prepared using wheat flour (control, TC) and GBF substitution at 10% (TP1), 20% (TP2), and 30% (TP3), with identical hydration and processing conditions. Texture profile analysis was performed using a texture analyzer, while sensory evaluation was conducted with 50 untrained panellists using a 5-point hedonic scale. Data were analyzed by ANOVA followed by Duncan’s test (α = 5%). Results: Texture analysis revealed that increasing GBF substitution significantly elevated hardness, springiness, and stiffness, while reducing fracture force compared to TC. Sensory results indicated that TC scored the highest in all parameters, especially taste (4.20 ± 0.67) and overall acceptability (4.26 ± 0.76). TP1 remained acceptable, showing comparable scores to TC in aroma (3.68 ± 0.74) and texture (3.84 ± 0.57). However, TP2 and TP3 demonstrated lower consumer acceptance, with TP3 recording the lowest scores in taste (3.14 ± 0.78) and overall acceptability (3.36 ± 0.88). Conclusion: GBF incorporation modifies sourdough bread texture by increasing firmness and structural density, while sensory acceptance declines at higher substitution levels. Up to 10% GBF can be added without compromising consumer preference, offering potential for developing nutritionally enhanced sourdough bread.

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