<![CDATA[Introduction: In recent years, the popularity of sourdough bread has surged due to its unique flavor profile, demand for healthier food options, and the recognition of its functional health benefits. Meanwhile, the incorporation of functional ingredients known as superfood leaf such as Moringa oleifera, Sauropus androgynus and Centella asiatica (commonly referred to as Gotu Kola) in sourdough bread formulation represents a significant advancement in improving the nutritional profile of baked products. While direct publications on this superfood leaf use in sourdough bread are scarce, its incorporation in other food products has been shown to increase antioxidant activity, suggesting likely health benefits for sourdough bread. Therefore, this study aims to find the optimum sourdough bread formulations with local superfood leaf flour subtitutions of Moringa oleifera, Sauropus androgynus and Centella asiatica seen from its physical and sensory characteristics. Method: This research method consists of the making of sourdough bread, physical analysis (texture), sensory analysis, and statistical analysis. Results: For physical characteristics, superfood leaf flours incorporation affect hardness, cohesiveness, springiness, springiness index, gumminess, chewiness, adhesiveness and stiffness parameter in sourdough bread, while for sensory characteristics superfood leaf flours affects all sensory parameters namely appearance, aroma, taste, texture and overall parameter. For overall parameter, sourdough bread control (TC) received the highest rating preferred by panelists, while for sourdough bread using incorporation of superfood leaf flours, sourdough bread with incorporation of 10% Centella asiatica (TP1) received the highest rating preferred by panelists. Conclusion: Incorporation of superfood leaf flours (Moringa oleifera, Sauropus androgynus and Centella asiatica) physical and sensory characteristics of sourdough bread.]]>
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