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Monika Rahardjo
Universitas Kristen Satya Wacana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : AGROMIX

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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

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.
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

Abstract

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.    
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

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.
Physical and sensory characteristics of sourdough bread with local superfood leaf flour substitution Rahardjo, Monika; Sihombing, Monang
AGROMIX Vol 17 No 1 (2026): in progress
Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/cn010q46

Abstract

Introduction: Sourdough bread has gained popularity due to its nutritional and sensory benefits, with lactic acid bacteria fermentation improving digestibility, glycemic response, and bioactive compound availability. The incorporation of nutrient-dense superfood leaf flours such as Moringa oleifera, Sauropus androgynus, and Centella asiatica may further enhance its functional properties. Methods: Sourdough bread was formulated with wheat flour partially substituted by superfood leaf flours at 5%, 10%, and 15% levels. Physical properties were analyzed using a Texture Analyzer (hardness, cohesiveness, springiness, chewiness, stiffness, etc.), while sensory acceptability (appearance, aroma, taste, texture, and overall preference) was evaluated by 50 untrained panelists. Data were statistically analyzed using ANOVA and Duncan’s Multiple Range Test (α = 5%). Results: Textural analysis showed significant differences across treatments, particularly in hardness, cohesiveness, springiness, chewiness, and stiffness. Higher substitution levels of leaf flour generally increased crumb hardness and chewiness due to reduced gluten structure. Sensory analysis indicated that the control bread (100% wheat flour) received the highest overall rating. Among the modified breads, the 5% Centella asiatica formulation (TP1) was the most preferred, likely because moderate substitution imparted a mild herbal flavor and retained a soft crumb structure, while higher levels reduced sensory acceptability. Conclusion: The incorporation of superfood leaf flours significantly influenced both physical and sensory characteristics of sourdough bread. While control bread was most preferred, 5% Centella asiatica substitution emerged as the optimal formulation among the enriched variants, balancing improved nutritional potential with favorable consumer acceptance.
Co-Authors Adi Idolla Nenobanu Anggraeni, Maria Kristina Asri, Elisabet Stefia Aurelia Roswita Avilla Hermes Benedicta Miquella Adisty Wulandari Budi, Regina Natasya Carouline, Bintang Catarina Arti Dwiastuti da Costa, Junet Franzisca Dhanang Puspita Erfina Trivena Nadia Ferdy Semuel Rondonuwu Ferry Fredy Karwur Franzesca Dwi Wahyu Gelora Mangalik Greis Saibele Hapzi Ali Hulu, Markus Jonathan Namora Jovitatera, Apfia Kristiawan Prasetyo Agung Nugroho Kurniawan, Yosia Agung Lydia Ninan Lestario Magdalena Putranti Maria D. Kurniasari Melanie Melanie Monang Sihombing Monang Sihombing Novita Iswardaningrum Prasojo, Rachel Immelda Intan Pulung Nugroho Rambu L.N.K. Retno Triandhini Ristia Widi Astuti Sarlina Palimbong Shara Refla Silvia Mutiara Istimur Stella Firsta Kirana Theresia Pratiwi Elingstyo Sanubari Valentino Pandu Firdaus Wahyu, Franszesca Dwi Wulandari, Benedicta Miquella Adisty Wulandari, Triastuti Setyo