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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.

Pemanfaatan air botani dari buah salak pondoh (Salacca zalacca var pondoh) untuk pembuatan roti tawar sourdough Monika Rahardjo; Monang Sihombing

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4295

Indonesia has variety of fruits that have the potential to be used as botanical water in sourdough bread making, especially those with high sugar content. Salak pondoh (Salacca zalacca var pondoh) is one of Indonesia's native fruits that has a distinctive flavor and is favored by the public. This research aims to utilize botanical water from salak pondoh in the making of sourdough bread. This research method consists of several stages, namely making botanical water, making starter, evaluating yeast activity, and white bread production. The analysis performed on white bread includes physical analysis, chemical analysis, and sensory analysis. Yeast activity in this study showed that the use of sourdough starter with the percentage of 30% had the highest activity level of 1.035 ± 0.002 ml/hour. Proximate test results showed significant differences in protein content, water content, and fiber content, while carbohydrate, fat, and ash content were not significantly different. The results of the texture test showed significant differences for hardness and springiness parameters, while for other texture parameters there were no significant differences. Overall, white bread using sourdough starter from salak pondoh can develop well and can be accepted like white bread in general, even in this study white bread with the addition of sourdough starter obtained a higher hedonic rating compared to white bread sample control.

Pemanfaatan susu kacang pada pembuatan roti tawar dilihat dari karakteristik fisikokimianya Benedicta Miquella Adisty Wulandari; Monika Rahardjo; Monang Sihombing

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5426

Commercially sold white bread is often enriched with cow's milk in its formulation, which is often avoided by vegetarians. Hence the need for alternative bread products that use plant-based ingredients. Alternatives to cow's milk, namely plant-based milks, have gained popularity due to their various health benefits. Milk made from nuts has been identified as a suitable alternative for individuals allergic to cow's milk or those seeking plant-based options due to lifestyle. Therefore, this study aimed to utilize nut milk in the manufacture of white bread in terms of its physicochemical characteristics. The research method consists of four steps, namely making nut milk, making white bread, physicochemical analysis, and statistical analysis. In this study, bread texture was tested with the parameters of hardness, cohesiveness, springiness, gumminess, chewiness, fracture force, adhesive force, adhesiveness and stiffness. However, after statistical analysis using ANOVA (Analysis of Variance) on these parameters, there was parameter that did not have significant differences, namely the fracture force parameter. While in the proximate analysis, all parameters (carbohydrate, protein, fat, water, and ash) had significant differences after statistical analysis using ANOVA. It can be concluded that milk made from legumes can be utilized as an alternative to cow's milk in making 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.

Pemanfaatan air botani dari buah salak pondoh (Salacca zalacca var pondoh) untuk pembuatan roti tawar sourdough: Utilization of botanical water from salak pondoh (Salacca zalacca var pondoh) for the production of sourdough white bread Rahardjo, Monika; Sihombing, Monang
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4295

Indonesia has variety of fruits that have the potential to be used as botanical water in sourdough bread making, especially those with high sugar content. Salak pondoh (Salacca zalacca var pondoh) is one of Indonesia's native fruits that has a distinctive flavor and is favored by the public. This research aims to utilize botanical water from salak pondoh in the making of sourdough bread. This research method consists of several stages, namely making botanical water, making starter, evaluating yeast activity, and white bread production. The analysis performed on white bread includes physical analysis, chemical analysis, and sensory analysis. Yeast activity in this study showed that the use of sourdough starter with the percentage of 30% had the highest activity level of 1.035 Â± 0.002 ml/hour. Proximate test results showed significant differences in protein content, water content, and fiber content, while carbohydrate, fat, and ash content were not significantly different. The results of the texture test showed significant differences for hardness and springiness parameters, while for other texture parameters there were no significant differences. Overall, white bread using sourdough starter from salak pondoh can develop well and can be accepted like white bread in general, even in this study white bread with the addition of sourdough starter obtained a higher hedonic rating compared to white bread sample control.

Karakteristik fisik roti yang memanfaatkan ubi ungu (Ipomoea Batatas Var Ayamurasaki) dan ubi Cilembu (Ipomoea batatas L.): Physical characteristic of bread using purple sweet potato (Ipomoea Batatas var Ayamurasaki) and Cilembu sweet potato (Ipomoea batatas L.) Rahardjo, Monika; Sihombing, Monang
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 2 (2024)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5014

Purple sweet potato and Cilembu sweet potato offer unique advantages when added to bread dough formulations. Purple sweet potato, known for its rich nutritional profile and vibrant colour, while Cilembu sweet potato is known for its sweetness. Both purple sweet potato and Cilembu sweet potato offer opportunities to diversify bread formulations, especially with a number of health benefits on offer. By utilizing these two sweet potatoes by adding them to a previously researched sourdough bread dough, this study aimed to examine the physical characteristics of the final sourdough bread. The research method consisted of selecting and processing sweet potatoes for bread formulation, making sweet potato sourdough bread, physical analysis namely colour and texture and statistical analysis. The results showed that the addition of sweet potato, both purple and Cilembu, caused significant differences in all colour parameters, namely parameters L, a and b of the bread. In texture characteristics, the addition of Cilembu sweet potato caused significant differences in stiffness parameters while purple sweet potato caused significant differences in hardness, springiness and springiness index parameters. The addition of purple sweet potato and Cilembu yam to white bread affects the physical characteristics especially in colour and texture.

Pemanfaatan susu kacang pada pembuatan roti tawar dilihat dari karakteristik fisikokimianya: Utilization of milk from legumes in the making of bread seen from its physicochemical characteristics Wulandari, Benedicta Miquella Adisty; Rahardjo, Monika; Sihombing, Monang
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5426

Commercially sold white bread is often enriched with cow's milk in its formulation, which is often avoided by vegetarians. Hence the need for alternative bread products that use plant-based ingredients. Alternatives to cow's milk, namely plant-based milks, have gained popularity due to their various health benefits. Milk made from nuts has been identified as a suitable alternative for individuals allergic to cow's milk or those seeking plant-based options due to lifestyle. Therefore, this study aimed to utilize nut milk in the manufacture of white bread in terms of its physicochemical characteristics. The research method consists of four steps, namely making nut milk, making white bread, physicochemical analysis, and statistical analysis. In this study, bread texture was tested with the parameters of hardness, cohesiveness, springiness, gumminess, chewiness, fracture force, adhesive force, adhesiveness and stiffness. However, after statistical analysis using ANOVA (Analysis of Variance) on these parameters, there was parameter that did not have significant differences, namely the fracture force parameter. While in the proximate analysis, all parameters (carbohydrate, protein, fat, water, and ash) had significant differences after statistical analysis using ANOVA. It can be concluded that milk made from legumes can be utilized as an alternative to cow's milk in making 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.

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

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.

Physical and sensory characteristics of sourdough bread enriched with beetroot (Beta vulgaris L.) powder Rahardjo, Monika; Sihombing, Monang; Wulandari, Benedicta Miquella Adisty
Journal of Tropical AgriFood Vol 8 (2026): Special Issue 1, The 3rd International Conference on Food Technology and Nutrition (IC
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.5.2026.26714.20-34

This study investigated the effect of beetroot powder incorporation on the physicochemical, textural, and sensory properties of sourdough bread as part of efforts to develop nutritionally enhanced bakery products with acceptable quality. Four formulations of composite flour of 300 g were prepared: a control (without beetroot powder) and sourdough breads substituion of beetroot powder of 5, 10, and 15%. The physicochemical and textural characteristics were evaluated using texture profile analysis, including hardness, cohesiveness, gumminess, chewiness, adhesiveness, stiffness, and springiness, while sensory attributes were assessed based on appearance, aroma, taste, texture, and overall acceptability. The results demonstrated that increasing beetroot powder levels significantly affected most textural parameters. The highest values of hardness (254.79 gf), gumminess (57.75), and chewiness (4.51) were observed in bread with substitutuion with beetroot powder of 15%, indicating a denser crumb structure at 15% substitution level. Cohesiveness and stiffness increased with beetroot addition, whereas springiness generally decreased, suggesting a trade-off between structural rigidity and elasticity of the dough. Sensory evaluation revealed that the control bread achieved higher scores across most attributes; however, the bread with beetroot powder substitution of 10% recorded the highest overall acceptability among the beetroot-enriched breads (3.90 ± 0.84). Moderate beetroot incorporation enhanced the visual appeal and flavor balance without masking the characteristic of the sourdough. However, excessive beetroot substitution negatively affected sensory quality due to the dominant earthy flavor and less desirable texture. In conclusion, 10% beetroot powder substitution provides an optimal balance between nutritional enhancement, textural quality, and consumer acceptance, offering valuable insights for the formulation of functional sourdough bread products.

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