Physicochemical Characteristics and Organoleptic Test of Yogurt From Soybean Milk With Stevia Natural Sweeteners and Dragon Fruit Extract
Physicochemical Characteristics and Organoleptic Test of Yogurt From Soybean Milk With Stevia Natural Sweeteners and Dragon Fruit Extract
Physicochemical Characteristics and Organoleptic Test of Yogurt From Soybean Milk With Stevia Natural Sweeteners and Dragon Fruit Extract
ABSTRACT
Yogurt is a fermented milk product that was developed as a functional food, because it has potential
as probiotics. During this time, many processed yogurt products derived from animal milk, only a
fraction derived from vegetable milk, one of the products that have potential as a vegetable yogurt
derived from soy milk, which is commonly known by the name of soy yoghurt. Super red dragon
fruit is known to have good red color pigment is used as a natural dye, has potential as an
antioxidant, but it is super red dragon fruit is also known to lower blood sugar levels and prevent
the risk of heart disease in diabetic patients. Stevia is used as a natural, non-caloric sweetener, so it's
good to be consumed by people with diabetes mellitus. The research shows added sugar stevia and
dragon fruit extract effect on the physico chemical and microbiological Properties of soy milk
yogurt produced. The results showed that the addition of sugar and stevia extracts dragon fruit
significant effect (p <0.05) on pH, lactic acid, reducing sugar, total bacteria, and organoleptic test.
Soy milk yogurt with added sugar stevia extract 2% and 20% of dragon fruit has a good texture and
viscosity, and most preferably in terms of taste, color, aroma, viscosity and texture with a pH value
of 4.3, 0.9% Lactic Acid, 2.0 total dissolved solids (Brix), 2.81% for reducing sugar.