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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Sipayung, Marta Amelyia
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Agriculture, Biological Sciences & Forestry

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Karakteristik tekstur dan sensori roti sourdough dengan penambahan dangke (keju enrekang) Rahardjo, Monika; Sihombing, Monang; Sipayung, Marta Amelyia; Carouline, Bintang
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/vybbh586

Abstract

Sourdough bread is increasingly recognized not only for its nutritional benefits but also for its potential to incorporate local ingredients that improve sensory and functional qualities. Dangke (Enrekang cheese), a traditional Indonesian dairy product, contains protein and lipid components that may influence the texture and flavor profile of sourdough bread.This study aimed to evaluate the effect of Dangke incorporation on the physical and sensory characteristics of sourdough bread, with a focus on identifying the optimal concentration that enhances bread quality. Texture analysis was performed using a texture analyzer to measure hardness, cohesiveness, springiness, gumminess, chewiness, fracture force, adhesiveness, adhesive force, and stiffness. Statistical analysis was conducted using ANOVA and Duncan’s test. Sensory evaluation was carried out by trained panelists to assess visual, taste, aroma, texture, and overall acceptance. Significant differences were observed in hardness, fracture force, and stiffness, while other parameters showed no statistical differences. Moderate incorporation of Dangke (10–20%) reduced hardness and stiffness, producing softer crumb structures. However, at higher concentrations (30%), hardness and stiffness increased, likely due to competition for water absorption and disruption of gluten networks. Sensory results showed improved flavor, aroma, and overall acceptance with increasing Dangke levels, with the highest scores obtained at 20–30%. Incorporating Dangke at optimal levels (20–30%) significantly improves the sensory quality of sourdough bread while maintaining desirable texture. These findings highlight the potential of Dangke as a functional ingredient for pro
Co-Authors Carouline, Bintang Monang Sihombing Monika Rahardjo