Perkembangan Yoghurt Susu Kedelai

Authors

  • Sarah Amelia Nur Wahidah Al Falah Universitas Pendidikan Indonesia
  • Shinta Maharani Universitas Pendidikan Indonesia

DOI:

https://doi.org/10.12928/jfc.v3i2.4031

Keywords:

buah-buahan, jagung, pemanis alami, yoghurt kedelai

Abstract

Yoghurt merupakan suatu produk susu fermentasi yang dapat dibuat dari bahan nabati tinggi protein salah satunya kedelai. Yoghurt susu kedelai memiliki kandungan gizi cukup tinggi yang sangat bermanfaat bagi tubuh. Dewasa ini, muncul inovasi baru dari perkembangan yoghurt kedelai salah satunya dengan penambahan variasi rasa dari buah-buahan, jagung, serta pemanis alami. Penambahan variasi rasa pada yoghurt kedelai bertujuan untuk menambahkan rasa manis serta lebih meningkatkan kandungan gizinya. Hal tersebut mengakibatkan terjadinya perubahan karakteristik sensorik yoghurt kedelai. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik dari yoghurt kedelai dengan berbagai variasi rasa. Metode yang digunakan dalam penelitian ini adalah literature review. Hasil dari penelitian ini adalah penambahan komposisi lain berpengaruh terhadap warna, aroma, pH, dan sineresis yoghurt kedelai.

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Published

2020-12-25

Issue

Vol. 3 No. 2 [Desember 2020]

Section

Articles

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