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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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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 : Department of Agricultural Products Technology, Mulawarman University

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

Abstract

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.
Effect of the Extraction Solvent Polarity and the Ratio of Feed and Solvent on the Phytochemical Content and Antioxidant Activity of Red Betel Leaves (Piper crocatum) Monika Rahardjo; Gelora Mangalik; Monang Sihombing; Junet Franzisca da Costa
Indonesian Journal of Agricultural Research Vol. 1 No. 1 (2018): InJAR, Vol. 1, No. 1, March 2018
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v1i1.173

Abstract

Red betel leaf (Piper crocatum) is a plant growing in tropical areas and previously known as an ornamental plant, but then later used as medicinal plant. Previous researches found that red betel leaves contain bioactive compounds such as alkaloids, flavonoids, tannins, and many more that have potential to be used as antioxidant. The extractions were carried out using variations of solvent types (ethanol, water, and ethyl acetate) and feed to solvent (F:S) ratios in g/ml (F:S=1:20, F:S=1:25, F:S=1:30). The best conditions from this research were the usage of ethanol as the solvent. In addition to its ability to extract the compounds potential as antioxidant and F:S ratio of 1:30, it could give highest yield of extract. Variation of solvent type and variation of F:S have significant effect on the value of antioxidant activity (IC50) of the red betel leaf sample.
The Optimization of Pudding Formulation Using Noni (Morinda citrifolia L.) Seen from Antioxidant Content and Sensory Characteristics Kristiawan Prasetyo Agung Nugroho; Monika Rahardjo; Apfia Jovitatera
Indonesian Journal of Agricultural Research Vol. 1 No. 3 (2018): InJAR, Vol. 1, No. 3, November 2018
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (969.523 KB) | DOI: 10.32734/injar.v1i3.568

Abstract

Noni (Morinda citrifolia L.) is a fruit that known to be effective against many diseases. Its phenol and flavonoid contentacted as antioxidant, anticancer, antiinflamation and to fluent the blood vessel. Because of its content that rich in antioxidant, this research aim to utilized it as a food product. Pudding is one of food product that categorized as a dessert, which in the production does not require heat treatment, so the antioxidant can be maintained. The purpose of this experiment is to find the optimum formulation of Noni pudding seen from antioxidant content and sensory characteristics. The method of this research is total phenolic assay, total flavonoid assay and sensory evaluation from 50 random panelis age between 18-25 years old. The result showed that Noni fruit has total phenolic 0,13423 mg GAE/ml and the total flavonoid 0,11819 mg GAE/mL. The best formulation of pudding resulted from sensory evaluation was found with the addition 10% concentration of Noni extract 10%.
Analisis senyawa bioaktif serta karakteristik sensori teh dari edible flower Rahardjo, Monika; Sihombing, Monang; Refla, Shara
Journal of Tropical AgriFood Volume 5, Nomor 1, Tahun 2023
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.5.1.2023.10853.48-54

Abstract

Edible flower adalah jenis bunga yang aman untuk dikonsumsi. Edible flower kaya akan senyawa bioaktif seperti asam fenolik, karotenoid, dan flavonoid. Penelitian ini bertujuan untuk mengeksplorasi dua jenis edible flower, yaitu Nasturtium (Tropaeolum majus) dan Torenia (Torenia fournieri) guna pengembangannya sebagai produk teh celup. Teh celup bunga Rosella yang sudah dikenal luas digunakan sebagai produk pembanding. Pengolahan teh celup terdiri dari beberapa tahapan yaitu persiapan dan pengeringan edible flower dan proses penyeduhannya. Seduhan teh edible flower kemudian dianalisis total flavonoid, aktivitas antioksidan, dan sifat sensorisnya. Hasil penelitian menunjukkan bahwa seduhan teh celup bunga Torenia  mempunyai total fenol dan aktivitas antioksidan paling tinggi, yaitu 58,04 mg QE/g ekstrak dan IC50 9,18 mg/L, disusul oleh seduhan teh celup bunga Nasturtium (45,12 mg WE/g ekstrak dan 11,62 mg/L) dan teh celup bunga Rosella (19,55 mg QE/g ekstrak dan 19,77 mg/L). Seduhan teh bunga Torenia mendapatkan respons sensoris hedonik yang setara dengan seduhan teh bunga Rosella untuk atribut warna, aroma dan rasa, yaitu disukai, tetapi lebih baik untuk atribut keseluruhan (disukai dibanding agak disukai). Sedangkan teh bunga Nasturtium mendapatkan respons sensoris hedonik lebih rendah dari keduanya. Diantara dua teh edible flower yang diuji, teh bunga Torenia lebih berpotensi untuk dikembangkan menjadi teh herbal karena mempunyai respons sensoris setara dengan teh bunga Rosella tetapi mempunyai aktivitas antioksidan yang lebih tinggi.
Pengaruh penambahan madu terhadap karakteristik fisik dan organoleptik yoghurt kedelai (soyghurt) Rahardjo, Monika; Sihombing, Monang; Firdaus, Valentino Pandu
Journal of Tropical AgriFood Volume 4, Nomor 2, Tahun 2022
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.4.2.2022.9165.96-104

Abstract

Beberapa orang menghindari susu hewani, yaitu seperti penderita intolerasi laktosa dan vegetarian. Berdasarkan masalah tersebut, yoghurt berbahan dasar susu nabati dari kedelai atau biasa disebut dengan soyghurt dapat menjadi solusi. Jenis karbohidrat yang digunakan sebagai sumber energi pertumbuhan bakteri adalah madu. Tujuan penelitian ini adalah untuk menganalisis pengaruh konsentrasi penambahan madu yaitu 0,0%, 2,5%, 5,0%, 7,5%, 10,0%, 12,5% terhadap karakteristik fisik (pH dan kekentalan) dan organoleptik soyghurt. Tahapan yang dilakukan adalah pembuatan susu kedelai kemudian pembuatan soyghurt. Data dianalisis menggunakan metode One-Way ANOVA dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa terdapat perbedaan nyata pH pada konsentrasi madu 7,5% dan 10% dengan nilai penurunan sebesar 4,85. Perbedaan nyata viskositas terlihat pada konsentrasi madu 5% dengan nilai peningkatan sebesar 6,3 dpa.s. Perbedaan nyata karakteristik organoleptik terlihat pada parameter rasa, tekstur dan keseluruhan dengan tingkat kesukaan tertinggi terdapat pada konsentrasi madu 12,5%. Penambahan madu dengan konsentrasi yang berbeda (0,0-12,5%) memberikan pengaruh nyata pada pH, viskositas dan tingkat kesukaan panelis terhadap sifat organoleptik khususnya untuk parameter rasa, tekstur dan keseluruhan soyghurt.
Quality of Tea Fermented Drink from Natural Fermentation of Banana (Musa paradisiaca) and Fuji Apple (Malus domestica) Karina Bianca Lewerissa; Monika Rahardjo; Regina Natasya Budi; Rafaelle Jovanka; Bintang Carouline
JFCN: Journal of Food, Culinary, and Nutrition Vol 1, No 2: April 2025
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jfcn.v1i2.12524

Abstract

Bananas and apples are fruits that are easily found in Indonesia. Those fruits are sometimes wasted during peak seasons. This research aims to increase the additional value of bananas and apples by using them as a starter for fermented tea drinks. Twenty percent of bananas and apples (1:1 ratio) were immersed in a 5% sucrose solution at room temperature. The solution was stirred daily and harvested after 72 hours of fermentation. Results show that the resulting starter contained 2.9 x 1011 CFU/ml lactic acid bacteria with 83 + 9.5% lactic acid content and a total of 1.7 x 1012 CFU/ml microbes. The pH of the starter was 3.7 + 0.1. Microscopic observations show that most microorganisms were yeast and  Gram-positive bacteria (rod and sphere). The starter was then diluted into tea drinks sweetened by glucose 10% with four types of dilution ratios, namely a ratio of 1:5, 1:10, 1:15, and 1:20 (tea: starter). The organoleptic tests on 20 untrained panelists showed that the most preferred tea was the one with 15 times dilution in terms of taste, aroma, and color. The number of lactic acid bacteria in fermented tea with a 1:15 ratio still met the requirements of a probiotic drink.
Comparative Evaluation of Textural and Sensory Characteristics of Sourdough Bread Produced Using Botanical Water from Different Raisin Varieties Monika Rahardjo; Monang Sihombing; Sekar Eka Wahyuningtyas
JFCN: Journal of Food, Culinary, and Nutrition Vol 2, No 2: April 2026
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jfcn.v2i2.15042

Abstract

This study evaluated the effects of botanical water from various raisin varieties on the sensory and textural qualities of sourdough bread. Black, green, and yellow raisins were used to make botanical water, which was then used as a natural fermentation medium. Conventional sourdough was used as the control. Hardness, cohesiveness, springiness, gumminess, chewiness, fracture force, adhesiveness, and stiffness were all measured by texture analysis. Fifty-five untrained panelists used a five-point hedonic scale to rate sensory acceptance. Significant differences were noted in hardness, springiness, gumminess, and stiffness; however, other textural parameters showed no significant variation. Hardness, gumminess, springiness, and stiffness values were highest in sourdough made with yellow raisin botanical water, while the control had the lowest hardness. The sourdough samples stayed within the acceptable range in the sensory evaluation, but the control sample scored highest for color, texture, and overall acceptability. Among the botanical water treatments, green raisin sourdough was the most well-liked. According to the findings, raisin botanical water has an impact on bread structure and fermentation behavior, resulting in quantifiable texture changes and mild variations in sensory perception. Therefore, it is possible to use botanical water from raisins as a natural fermentation medium for making sourdough bread without experiencing severe sensory rejection.
Co-Authors Adi Idolla Nenobanu Anggraeni, Maria Kristina Apfia Jovitatera Asri, Elisabet Stefia Aurelia Roswita Avilla Hermes Benedicta Miquella Adisty Wulandari Bintang Carouline Bintang Carouline Budi, Regina Natasya Carouline, Bintang Catarina Arti Dwiastuti Dhanang Puspita Erfina Trivena Nadia Ferdy Semuel Rondonuwu Ferry Fredy Karwur Firdaus, Valentino Pandu Franzesca Dwi Wahyu Gelora Mangalik Greis Saibele Hapzi Ali Hulu, Markus Jonathan Namora Junet Franzisca da Costa Karina Bianca Lewerissa Kristiawan Prasetyo Agung Nugroho Kurniawan, Yosia Agung Lydia Ninan Lestario Magdalena Putranti Maria D. Kurniasari Marta Amelyia Sipayung Melanie Melanie Monang Sihombing Novita Iswardaningrum Prasojo, Rachel Immelda Intan Pulung Nugroho Rafaelle Jovanka Rambu L.N.K. Retno Triandhini Refla, Shara Regina Natasya Budi Ristia Widi Astuti Sarlina Palimbong Sekar Eka Wahyuningtyas Silvia Mutiara Istimur Stella Firsta Kirana Theresia Pratiwi Elingstyo Sanubari Thomas Kornelis Tae Wahyu, Franszesca Dwi Wulandari, Benedicta Miquella Adisty Wulandari, Triastuti Setyo