Article Per Year (5 Year)
p-Index From 2020 - 2025
2.162
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Industri Pertanian JURNAL KIMIA SAINS DAN APLIKASI Jurnal Teknologi Pangan dan Gizi Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Jurnal Florea Jurnal Sains dan Teknologi Pangan Jurnal Penelitian Pertanian Terapan Indonesian Journal of Agricultural Research TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX Seminar Nasional Lahan Suboptimal Journal of Tropical AgriFood JURNAL MAHAJANA INFORMASI Jurnal Sains dan Teknologi Pangan
Monang Sihombing
Universitas Kristen Satya Wacana
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

Published : 19 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : AGROMIX

 1 
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

Abstract

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.
Co-Authors Anggraeni, Maria Kristina Aurelia Roswita Avilla Hermes Catarina Arti Dwiastuti da Costa, Junet Franzisca Dhanang Puspita Gelora Mangalik Jonathan Namora Karina Permata Marthina Meylani Seilatuw Mayer Tinting Sirenden Monika Rahardjo Mulyanto, Milka Meliana Pulung Nugroho Ristia Widi Astuti Sarlina Palimbong Seilatuw, Marthina Meylani Shara Refla Valentino Pandu Firdaus Victoria Kristina Ananingsih Widya Susanti Sitanggang