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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Journal of Tropical AgriFood
Wulandari, Benedicta Miquella Adisty
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Agriculture, Biological Sciences & Forestry

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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

Abstract

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.
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

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.
Co-Authors Monang Sihombing Monika Rahardjo