Yoghurt Quality from Soybean Milk with Carrot Combination (Daucus

Carota L)

Johannes Kurniawan

Bunda Mulia Tourism Academy, Lodan Raya No.2, Jakarta, Indonesia

Keywords:

Soyghurt, Organoleptic Test, Carrot, Vegetable.

Abstract:

Dietary ﬁber in fruits and vegetables is also beneﬁcial for health which functions to control weight or obesity,

overcome diabetes, prevent digestive disorders, colon cancer, and reduce blood cholesterol and cardiovascular

disease. The method used in this study used the quasi-experimental method. Experimental research is one

type of quantitative research that is very strong for measuring causal relationships. Data collection techniques

in this study were conducted every 8 hours for 3 days. Data collected for the variable physical quality of soy

milk includes 4 parameters, namely color, texture, aroma, and taste. Data collected for each parameter is the

score data obtained from several panelists. The treatment of adding carrot extract by 15% and 30% affects the

quality changes that occur in soy milk-based yogurt. By only distinguishing the addition of 15% and 30%, it

can prove the inﬂuence of quality changes on soybean milk yogurt.

1 INTRODUCTION

Vegetables and fruits are a source of dietary ﬁber that

is easily found in food and is almost always found in

everyday Indonesian dishes, whether raw (fresh veg-

etables) or after being processed into various forms of

cooking. However, lately there has been a change in

food consumption patterns which has caused a decline

in the level of consumption of vegetables and fruits in

almost all provinces in Indonesia. The reduced level

of consumption of vegetables and fruits also causes

changes in patterns of infectious diseases into de-

generative and metabolic diseases. Vegetables are a

source of iron and minerals, and complex B vitamins

are good for the body Food ﬁber in fruits and veg-

etables is also beneﬁcial for health which functions

to control weight or obesity (obesity), cope with dia-

betes, prevent gastrointestinal disorders, colon cancer,

and reduce blood cholesterol and cardiovascular dis-

ease.

The decline also occurs in urban communities

with high mobility and tend to consume ready-to-eat

foods resulting in a shift in diet from high carbohy-

drate, high ﬁber, and low fat to low carbohydrate and

ﬁber, high fat and protein consumption patterns. Car-

rots 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. 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.

One of the things that can be done to increase

the level of consumption of vegetables and fruits is

by modifying the vegetables into foods that are liked

by most people, especially children. Yogurt is a fer-

mented milk product by microbial bacteria. Fermen-

tation of lactose produces lactic acid which works on

milk proteins, making yogurt denser and has a dis-

tinctive texture, ﬂavour, and aroma. Generally yo-

gurt is made using cow’s milk, but with the advance-

ment of biotechnology yogurt can also come from

vegetable milk, for example soyghurt raw material for

milk (soybeans) and cocoghurt (coconut milk). Yo-

gurt 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 degrade 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

Kurniawan, J.

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

DOI: 10.5220/0009858000610066

In Proceedings of the International Conference on Creative Economics, Tourism and Information Management (ICCETIM 2019) - Creativity and Innovation Developments for Global

Competitiveness and Sustainability, pages 61-66

ISBN: 978-989-758-451-0

in the yogurt functions like a natural preservative.

Along with the development of food technology,

vegetable milk was introduced as an alternative in-

gredient in making yogurt, whose nutritional value

was not inferior to animal milk yogurt. In order to be

more attractive to increase revenue and add colouring,

with natural dyes namely carrots given there has never

been a research on making yogurt by adding carrots as

colouring and natural ﬂavourings. So that the level of

quality and level of preference is unknown.

2 LITERATURE REVIEW

2.1 Framework

Carrots are seasonal vegetable crops in the form of

shrubs (shrubs) that grow upright with a height be-

tween 30 cm - 100 cm or more, depending on the type

or variety. Carrots are classiﬁed as seasonal plants be-

cause they only produce one time and then die. Car-

rot plants have a short life of around 70 - 120 days

depending on the variety. The skin and ﬂesh of car-

rot tubers are yellow or orange. Carrots have short,

almost invisible stems. The yellow color of the carrot

tuber is reddish due to the presence of carotene pig-

ments. The skin is thin and tastes good, crispy, tasty,

and rather sweet. The taxonomic position of carrots is

as follows: Kingdom: Plantae; Race: Umbelliferales;

Division: Spermatophyta; Tribe: Umbelliferae; Sub-

division: Angiosperma; Clan: Daucus; Class: Di-

cotyledonae; Type: Daucus carota L The organs in

carrot plants are(Cahyono, 2013):

1. Leaves

Leaves of carrot plants are compound leaves, dou-

ble or triple double pinnate, and stemmed. Chil-

dren of leaves are lanceolate with leafy edges.

Each plant has 5-7 stems that are rather long, stiff

and thick with a smooth surface, while the leaf

strands are limp and thin. Its function as a place

for photosynthesis to produce substances needed

in the formation of vegetative and generative or-

gans.

2. Stems

The stem of the carrot plant is so short that it is al-

most invisible, round, not woody, rather hard, and

1 - 1.5 cm in diameter. Generally the color is dark

green. The stem is not branched but is overgrown

with long stalks that look like branches. The stem

has a smooth surface and has thickening in the

place where the petiole grows. Its function is as a

way to transport water and food substances from

the ground to leaves and assimilated substances

from leaves to all parts of the plant’s body.

3. Root

The roots of carrot plants include a rooting and

ﬁber system. Rooting roots will undergo a change

in shape and function to be a storage area for food

reserves, the shape will change to large and round

length to reach a diameter of 6 cm and extend to

30 cm depending on the variety. Rooting roots

that have changed shape and function are known

as ”carrot tubers”. The ﬁber root attaches to the

enlarged root (tuber), grows sideways and is yel-

lowish (ivory white). Its function is to absorb nu-

trients and water that are needed by plants to carry

out photosynthesis and strengthen the establish-

ment of plants.

4. Interest

Flowers of carrot plants grow on the ends of

plants, in the form of multiple umbrellas, and are

white or pink rather pale. Flowers have short and

thick stems. The ﬂorets are located in the same

arch area. Flowers that have undergone pollina-

tion will produce small and hairy fruit and seeds.

The activities carried out in the stages of pro-

cessing soybeans into soy milk consist of several

types, namely: destruction, dilution, boiling I, ﬁlter-

ing, mixing of ingredients, boiling II, bottling, and

pasteurization. The sequence of activities in process-

ing soybeans into soy milk can be explained as fol-

lows(Suprapti, 2005):

1. Destruction Destruction activities are carried out

on soybeans that have undergone a softening pro-

cess. Destruction activities use boiling water 10

times the weight of soybeans to be ground. Boil-

ing water is poured little by little during the pro-

cess of destruction or grinding takes place.

2. Dilution Dilution is done to get soy juice with a

protein content of less than 7%. The diluent used

is boiling water from the water used to water soy-

beans in destruction activities

3. Boiling 1 Soybean juice results from dilution are

then boiled but not until boiling (limited to foam

on the surface 2 times).

4. Addition of other ingredients Materials that can be

mixed in the form of sugar, salt, vanilla, sodium

benzoate, pandan leaves, suspension stabilizers

and coloring agents.

5. Boiling II Boiling II is done on soy milk which

has been mixed with other ingredients. Boiling

process is done until boiling for 5 minutes.

6. Bottling Soy milk is packaged using sterile pack-

aging bottles. Filling soy milk is done up to 99%

ICCETIM 2019 - International Conference on Creative Economics, Tourism Information Management

of the maximum volume of packaging bottles.

7. Pasteurization Pasteurization is done by steaming

for 5 minutes and soaking with cold water until

the temperature of the bottle and its contents are

the same as the room temperature.

Generally fermented milk products can be divided

into 2 groups, namely fermented milk products and

cheese. Almost all of the initial constituents in fer-

mented milk products still exist, with the exception of

contituents that have been metabolized by microor-

ganisms. In cheese, the portion of most of the initial

contituents of milk is removed in the curd to obtain

the ﬁnal product. Whereas one of the dairy products

that has been developed is fermented milk, a term for

a dairy product obtained through a fermentation pro-

cess, a process of reforming organic materials carried

out with the help of enzymes produced by microbes.

Yogurt is coagulated milk from lactic acid fermenta-

tion through the activities of Lactobacillus bulgaricus

and Streptococcus thermophilus. Besides being made

from fresh milk, yogurt can also be made from skim

milk (nonfat milk) which is dissolved in water with a

certain ratio depending on the desired thickness of the

product. Apart from animal milk, yogurt can be made

from skim milk mixture with vegetable milk(Afrianti,

2013).

Symbiosis or mutual assistance between microor-

ganisms during growth often occurs in foods contain-

ing 2 or more types of microorganisms. One type

of microbe can produce metabolite products that are

needed for the growth of other microorganisms that

cannot produce them. In contrast, the second mi-

croorganism species produces a nutrient that stimu-

lates the ﬁrst microorganisms to grow better. Symbio-

sis is found in the production of some fermented foods

such as yogurt. Streptococcus thermophilus initially

hydrolyzed milk protein by extracellular proteinase

enzymes and produced amino acids needed for the

growth of Lactobacillus bulgaricus. Conversely, Lac-

tobacillus produces formic acid which stimulates the

growth of Streptococcus. Both types of bacteria are

needed to produce the desired yogurt product.

Fermentation reactions vary depending on the

type of sugar used in the products and products pro-

duced. Brieﬂy, in milk contains glucose (C6H12O6)

and through fermentation will produce yogurt. This

fermentation reaction is carried out by microorgan-

isms in the form of homofermentative bacteria (Lacto-

bacillus bulgaricus and Streptococcus thermophilus)

and used in food production.

Glucose fermentation is described by considering

several mechanisms used by microorganisms to ob-

tain phosphorylation of substrates using glucose. In

principle, phosphorylation of ADP into ADP can be

paired with both balanced chemical transformations;

Glucose ⇒ 2 Lactic Acid

(C6 H12 O6) (C3 H6 O3)

Glucose ⇒ 2 Ethanol + 2 Carbon dioxide

(C6 H12 O6) (C2 H6 O) (CO2)

In broad outline the factors that inﬂuence food

quality are as follows:

a. Color

The color of the ingredients must be combined in

such a way that it does not look pale or the color

is not harmonious. The color combination is very

helpful in consumers’ appetite.

b. Appearance

Expression - looks good enough to eatk is not an

excessive expression. Food must be well seen

while on a plate, where it is an important factor.

Freshness and cleanliness of the food served are

important examples that will affect the appearance

of food either or not to be enjoyed

c. Portion

In each serving of food, a standard portion is

called the standard portion size.

d. Form

The form of food plays an important role in the at-

tractiveness of the eye. Interesting forms of food

can be obtained by cutting various food ingredi-

ents, such as carrots cut in the form of dice or

commonly called dice pieces combined with chif-

fonade cut lettuce which is an irregular cut in veg-

etables.

e. Temperature

Consumers like temperature variations that are

obtained from food from one another. Tempera-

ture can also affect taste, for example the sweet-

ness of a food will be more pronounced when the

food is still warm, while the saltiness of the soup

will be less noticeable when the soup is still hot.

f. Texture

There are many food textures including smooth

or not, liquid or solid, hard or soft, dry or moist.

Thin and smooth levels and forms of food can be

felt through pressure and movement of receptors

in the mouth.

g. Aroma

Aroma is a reaction of food that will affect con-

sumers before consumers enjoy food, consumers

can smell the food.

h. Maturity Level

The level of food maturity will affect the tex-

ture of food. For example, boiled carrots will be

soft enough than boiled carrots faster. For certain

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

foods such as steaks, everyone has their own taste

about the level of maturity of the steak

i. Taste

The taste point of the tongue is the ability to detect

the basis of sweet, sour, salty, bitter. In certain

foods these four ﬂavors are combined to become

a unique and interesting taste to be enjoyed.

3 RESEARCH OBJECTIVES AND

BENEFITS

3.1 Research Purposes

a. To ﬁnd out the combination of carrots and yogurt

made from soybean milk causes a difference in

quality and level of preference (organoleptic test).

b. To ﬁnd out the right combination of carrots to

get yogurt made from soybean milk with the best

quality and preferred by panellists.

3.2 Beneﬁts of Research

a. For Researchers

Obtain knowledge or research insights in the ﬁeld

of food and beverage processing.

b. For Institutions

Enriching the repertoire of knowledge originating

from educational institutions, so as to require in-

stitutions to continue to provide further research

opportunities.

c. For the community

Provide information about the use of soybeans

as an alternative raw material for fermentative

drinks, in the form of yogurt and added with carrot

extract as an increase in the level of preference.

3.3 RESEARCH METHODS

3.3.1 Research Procedure

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.

Experimental research methods can be interpreted

as research methods used to ﬁnd the effect of cer-

tain treatments on others under controlled conditions.

Through research on the results of this experimental

trial, the author tried to ﬁnd quantitative data related

to students’ ability to write short stories. The data

used to analyse the quantitative approach is data in

the form of numbers.

3.3.2 Data Source

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 colour, texture, aroma, and taste.

Data collected for each parameter is the score data ob-

tained from several panellists.

3.3.3 Data Analysis Technique

Data processing obtained in this study was carried out

using Microsoft Excel and SPSS version 25.0. Data

analysis used a one-way ANOVA test based on the

Duncan method at p 5 0.05 and bivariate correlation

test. Data is displayed in the form of graphs and tab-

ulations. The data analysis technique used to test the

hypothesis is the analysis of variance (Anava).

3.3.4 Hypothesis Testing Criteria

The hypothesis carried out in this study is arranged in

the form of statistical hypotheses, namely:

H0 = The addition of carrot extract to soybean milk

yogurt has no effect

H1 = 15% addition of carrot extract to yogurt made

from soybean milk

H2 = 30% addition of carrot extract on yogurt made

from raw soy milk

This statistical hypothesis is tested by comparing the

price of Fcount with Ftable. The hypothesis testing

criteria are as follows;

a. If F count ≤ F table 5% means that H0 is accepted,

H1 is rejected and it is stated that the treatment

given does not signiﬁcantly affect the length of

time yogurt fermentation is made from raw soy-

bean milk.

b. If the price of F count ≥ F table 5% means that

H0 is rejected, H1 is accepted and it is stated that

the treatment given has a signiﬁcant effect on the

length of time fermented yogurt made from soy

milk.

4 RESULTS AND OUTREACH

ACHIEVED

Based on the graph data above it can be seen that

the average value of the quality of the yogurt texture

ICCETIM 2019 - International Conference on Creative Economics, Tourism Information Management

Figure 1: Parameters of Texture Quality of Yogurt Made

from Soybean Milk in addition to Carrot extract

for each treatment level indicates a variation in the

data. This is evident in the average value of the tex-

ture quality of yogurt made from raw milk from soy-

beans added with the highest Carrot extract is in the

treatment of 15% carrot extract which has an average

value of 4.33 with very softer indicators. The aver-

age value of the texture quality of milk yogurt made

from soybeans is added to the lowest Carrot extract

at 30% treatment of carrot extract of 3.96 with a very

soft indicator.

Figure 2: Parameters of Aroma Quality Yogurt Made from

Soybean Milk with additional Carrot extract

Based on the graph data above it can be seen that

the average value of the quality of the yogurt aroma

for each treatment level indicates a variation in the

data. This is evident in the average value of the

aroma quality of yogurt made from raw milk from

soybeans added with the lowest Carrot extract is in the

treatment of 15% carrot extract which has an average

value of 4.33 with indicators very ﬂavourful. The av-

erage value of the aroma quality of milk yogurt made

from soybeans is added to the highest Carrot extract

in the treatment of 30% carrot extract of 4.50 with in-

dicators very ﬂavourful.

Figure 3: Color Quality Parameters of Yogurt Made from

Soybean Milk in addition to Carrot extract

Based on the graph data above, it can be seen

that the average value of the quality of the yoghurt

color for each treatment level indicates a variation in

the data. This is evident in the average value of yo-

gurt color quality from raw milk from soybeans added

with the lowest carrot extract is in the treatment of

15% carrot extract which has an average value of 4.38

with indicators very attractive. The average value of

the color quality of milk yogurt made from soybeans

is added to the highest carrot extract at 30% treatment

of carrot extract at 4.46 with very attractive indicators.

Figure 4: Taste Quality Parameters of Yogurt Made from

Soybean Milk in addition to Carrot extract

Based on the graph data above it can be seen that

the average value of the quality of the yogurt texture

for each treatment level indicates a variation in the

data. This is evident in the average value of yogurt ﬂa-

vor quality from raw milk from soybeans added with

the lowest Carrot extract is in the treatment of 15%

carrot extract which has an average value of 4.29 with

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

very good indicators. The average value of the texture

quality of milk yogurt made from soybeans is added

to the highest Carrot extract in the treatment of 30%

carrot extract of 4.54 with very good indicators.

5 CONCLUSIONS AND

SUGGESTION

5.1 Conclusion

Based on the research conducted by the author about

the organoleptic test of yogurt made from soybean

milk based on the addition of carrot extract, it was

concluded that:

a. Treatment of adding carrot extract by 15% and

30% affect the quality changes that occur in soy-

bean milk yogurt. By only distinguishing the ad-

dition of 15% and 30%, it can prove the inﬂuence

of quality changes on soybean milk yogurt.

b. By organoleptic tests, respondents were more

likely to say that the texture, aroma, color and

taste of yogurt made from soy milk added with

carrot extract can be accepted and consumed as

yogurt in general.

5.2 Suggestions

Based on research conducted by the author about the

organoleptic test of yogurt made from soybean milk

based on the length of fermentation time, as an input

and consideration material:

a. By being able to add other new variations to be-

come ﬂavorings from other fruit or vegetable ex-

tracts that have never been done to be an attrac-

tion in consuming vegetable yogurt made from

soy milk.

REFERENCES

Afrianti, L. H. (2013). Food preservation technology. Alpa-

beta, Bandung.

Cahyono, B. (2013). Carrots cultivation techniques for

farming analysis. Kanisius, Yogyakarta.

Suprapti, L. (2005). Teknologi pengolahan pangan tepung

tapioka dan pemanfaatannya. PT Gramedia Pustaka:

Jakarta, 80.

ICCETIM 2019 - International Conference on Creative Economics, Tourism Information Management