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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 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