Yoghurt Quality from Soybean Milk with Carrot Combination (Daucus Carota L)

Johannes Kurniawan

2019

Abstract

Food fiber in fruits and vegetables is also beneficial for health which functions to control weight or obesity, cope with diabetes, prevent gastrointestinal disorders, colon cancer, and reduce blood cholesterol and cardiovascular disease (Santoso, 2011). Carrots and tomatoes are some examples of fruits and vegetables that are rarely consumed directly by the public even though the nutrition of both is very good for the body. According to Pertiwi and Ginting (2007), carrots are foods that are rich in beta- carotene and function as body protectors from cell damage. Vitamin A in carrots can maintain healthy eyes, skin and hair, and improve the body's immune system. Calcium in carrots can maintain healthy bones and teeth and help work various muscles and nerves. Yogurt is a fermented milk product by microbial bacteria. Fermentation of lactose produces lactic acid which works on milk proteins, making yogurt denser and has a distinctive texture, flavor, and aroma. Generally yogurt is made using cow's milk, but with the advancement of biotechnology yogurt can also come from vegetable milk, for example soyghurt raw material for milk (soybeans) and cocoghurt (coconut milk). Yogurt has many advantages, one of which can reduce the symptoms of lactose intolerance. As long as the fermentation of lactose content in the yogurt drops, the fermented milk is easier to digest, especially for lactose sufferers. If milk can on average 90% digested within 3 hours, then yogurt only takes 1 hour. Living bacteria in yogurt also produce the lactase enzyme needed to degradated lactose to glucose and galactose. Yogurt is more durable than fresh milk (cow's milk) which can last up to several days, even up to several weeks in cold conditions. This is because lactic acid in the yogurt functions like a natural preservative. The method used in this study uses quasi-experimental methods. Experimental research is one type of quantitative research that is very strong for measuring causal relationships. This research was conducted to find out how much influence the double entry journal strategy had with the help of wall chart media on learning to produce short story texts. The data collection technique in this study is done once every 8 hours for 3 days. Data collected for the physical quality variables of soy milk include 4 parameters, namely color, texture, aroma, and taste. Data collected for each parameter is the score data obtained from several panelists.

Paper Citation

in Harvard Style

Kurniawan J. (2019). Yoghurt Quality from Soybean Milk with Carrot Combination (Daucus Carota L).In Proceedings of the International Conference on Creative Economics, Tourism and Information Management - Volume 1: ICCETIM, ISBN 978-989-758-451-0, pages 61-66. DOI: 10.5220/0009858000610066

in Bibtex Style

@conference{iccetim19,
author={Johannes Kurniawan},
title={Yoghurt Quality from Soybean Milk with Carrot Combination (Daucus Carota L)},
booktitle={Proceedings of the International Conference on Creative Economics, Tourism and Information Management - Volume 1: ICCETIM,},
year={2019},
pages={61-66},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009858000610066},
isbn={978-989-758-451-0},
}

in EndNote Style

TY - CONF

JO - Proceedings of the International Conference on Creative Economics, Tourism and Information Management - Volume 1: ICCETIM,
TI - Yoghurt Quality from Soybean Milk with Carrot Combination (Daucus Carota L)
SN - 978-989-758-451-0
AU - Kurniawan J.
PY - 2019
SP - 61
EP - 66
DO - 10.5220/0009858000610066