PHYSICOCHEMICAL CHARACTERISTICS AND ORGANOLEPTIC TEST OF YOGURT

FROM SOYBEAN MILK WITH STEVIA NATURAL SWEETENERS

AND DRAGON FRUIT EXTRACT

Marwati 1, Miftakhur Rohmah 1

1
Agricultural Product Technology Dept., Mulawarman Univ., Jl. Pasir Belengkong Kampus Gn.
Kelua, Samarinda, Indonesia

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.

Keywords: soy, yogurt, dragon fruit, stevia sugar, functional food

INTRODUCTION helping people with lactose intolerance and

Production of functional food is now
widely grown, it is because the needs and
awareness of the importance of food
containing the active components that
improve their health can also serve as
therapeutic treatment and even prevention of
certain diseases. One type of food that are
known potential as a functional food is
yogurt.
Yogurt is a product produced from the
fermentation of milk by giving starter Lactic
Acid Bacteria (LAB), such as bacteria
Streptococcus thermophilus and Lactobacillus
bulgaricus. With the chemical changes that
occur during the fermentation process
produced a product which has the texture,
flavor, and flavor. Additionally, yogurt has
nutritional value better than fresh milk
(Winarno, et.al., 2003).
Yogurt has many benefits for the body,
among others regulate the digestive tract,
antidiarrheal, anti-cancer, boost growth,
regulate cholesterol levels in the blood
(Astawan, 2008). As long as it yogurt
developed from animal milk, and fewer new
yogurt products developed from vegetable
milk. One developed vegetable milk is soy
milk into yogurt.
Yogurt has many benefits for the body,
among others regulate gastrointestinal, anti-
diarrhea, anti-cancer, boost growth, helping
people with lactose intolerance and regulate
cholesterol levels in the blood (Astawan,
2008). During this time many developed
yogurt from animal milk, yogurt and fewer
new product developed from vegetable milk.
One developed vegetable milk is soy milk
into yogurt.
Soybean (Glycine max (L) Merril) is
known as a food ingredient that has many
benefits and nourishing. Soy milk is one type
of processing of the soybean that contains
nutrients is quite high, especially protein
consisting of acids - the essential amino acids
needed by the body, useful for the growth and
nurturing of the body (Ade-Omowaye, et.al.,
2004) , Soybeans have a low glycemic index
value is 31, so it is a food ingredient that is
suitable for people with diabetes mellitus
(Marsono, et al., 2002), the other most
important thing is to have soy milk price is
cheaper than other animal milk. With all these
advantages it is possible to be processed soy
yogurt from milk known as soy yoghrut.
Yogurt products that are circulating
on the market today are very diverse, with a
variety of sweeteners, Flavor and food dyes
are added in order to give a different flavor as
well to make the product more attractive with
different colors are produced. But there are
still many products that use sweeteners
yoghrut, Flavor and coloring unnatural or
artificial. Seeing it is possible for products
processed soy yoghurt with the addition of
super red dragon fruit (Hylocereus
polyrhizus) which aims to get the natural
color and the other most important thing is to
improve its function as a functional food.
In this study, the use of natural sugar,
because sugar is a component carrier of
flavor, taste and texture of typical food
products. In the development of functional
foods, the use of non or low-calorie sugar is
needed. Sugar stevia (steviosida) is a natural
sweetener from the Stevia rebaudiana plant.
This sweetener is non-toxic, heat-resistant,
can prevent hyperglycemia and stimulate
insulin production (Yang, et. Al., 2009).
Super red dragon fruit (Hylocereus
polyrhizus) are known to reduce the content
of cholesterol and blood sugar because it has a
protein content from 0.48 to 0.5%, from 4.33
to 4.98% carbohydrates, fat 0.17 to 0.18%,
carotene , thiamin, riboflavin, niacin and
ascorbic acid (Morton, 1987). Purplish red
color possessed by super red dragon fruit
meat comes from anthocyanin pigments.
Anthocyanins are believed to have antioxidant
effects are very good because it can destroy
free radicals more effectively than vitamin E
(Winarno, 2004). Anthocyanins and various
derivatives also can inhibit a variety of
oxidation reactions through various
mechanisms (Astawan and Love, 2008). The
combination of soy milk with super red
dragon fruit is expected to produce functional
food products rich in probiotics, so it can
provide health benefits for the body.
MATERIAL AND METHOD
Sampling soybean farmers in
Samarinda and super red dragon fruit in Kutai
regency, East Kalimantan. Soybean varieties
used are Wilis / Burangrang, while super red
dragon fruit used are already mature trees
(mature).
Optimization of the formulation of soy
yoghurt with fruit pulp extract super red
dragon with a natural sweetener stevia as well
as analysis of product testing conducted at the
Laboratory Processing and Quality Control of
Agricultural Products, Laboratory of
Chemistry and Biochemistry Agricultural
Products, Laboratory of Microbiology Faculty
of Agriculture Unmul.
The main material used in this study
consisted of yellow soybean, dragon fruit is
super red, sweetener stevia, culture yogurt
(starter) (Streptococcus thermophilus and
Lactobacillus bulgaricus) derived from plain
yogurt, skim milk, water, cmc, distilled water,
alcohol, MRS agar (MRSA), MRS broth
(MRSB), and chemicals for analysis.
The tools used in this study include
balance, analytical balance, pan stainles steel,
blender, filter cloth, jerry cans, glass bottles,
glassware for analytical chemistry and
microbiology, autoclaves, incubators, micro
pipette, spectrophotometer, desiccator,
Bunsen lamp, needle ose, test tube digital pH
meter, alcohol meter.
Research Design
This study uses a 3x3 factorial
analysis were arranged in completely
randomized design (CRD) with two factor
and each with three replications. The first
factor studied was the addition of meat extract
super red dragon fruit (A) with 3 levels of
concentration that is:
A1 = 10 % , A2 = 20 %, and A3 = 30 %
While the second factor studied is the
addition of stevia sugar is:
B1 = 1 %; B2 = 2 %; and B3= 3 %
Treatment Research :
A1B1 : 1 % stevia sugar; 10 % dragon
fruit extract
A1B2 : 1 % stevia sugar; 20 % dragon
fruit extract
A1B3 : 1 % stevia sugar; 30 % dragon
fruit extract
A2B1 : 2 % stevia sugar; 10 % dragon
fruit extract
A2B2 : 2 % stevia sugar; 20 % dragon
fruit extract
A2B3 : 2 % stevia sugar; 30 % dragon
fruit extract
A3B1 : 3 % stevia sugar; 10 % dragon
fruit extract
A3B2 : 3 % stevia sugar; 20 % dragon
fruit extract
A3B3 : 3 % stevia sugar; 30 % dragon
fruit extract
The parameters examined in this study
include the organoleptic properties (hedonic
quality and hedonic), chemical (proximate,
pH value, total sugar, total acid, data were
analyzed by analysis of variance (ANOVA).
Data were analyzed using General Linear
Method (GLM) on the program Statistical
Analysis System (SAS 9.1 in 2003). If there is
a significant difference between the treatment
then continued with the method of Duncan's
Multiple Range Test (DMRT) at the level of
5% in the same program.
Preparation of soy yogurt
A total of 1000 ml of fresh soy milk
and then pasteurized at a temperature of 80-
90oC for 30 minutes, stevia sweeteners 3, 4,
and 5%, carrageenan (0.2-0.5% or cmc) of the
milk volume. Refrigerate until the
temperature reached 40 C, then add the
yogurt starter as much as 2% of the volume of
milk, then incubated at room temperature for
24 hours, after becoming yoghurt coupled
with the flesh and skin extracts dragon fruit
(according to treatment). (For the purposes for
testing, soy yoguhrt can be stored in the A1B2
refrigerator).
RESUL AND DISCUSSION
Soy milk is a water extract of A2B3
soybean oil in water emulsion, the emulsion A3B1
with the continuous phase is formed by a A3B2
complex protein dispersion. Conventional
processing methods for the production of soy
milk is heat treatment of products after
soaking and grinding soybeans in water. Soy
milk has limitations in the use of food as a
strong, nutty flavor. Fermented soy milk over
the mountain microorganisms, mainly lactic
acid bacteria, is an attempt to overcome the
problem of powerful, nutty flavor and an
increase in the quality of reception (Beasley et
al, 2003; Blagden & Gilliland, 2005;
Chumchuere & Robinson, 1999; Denkova &
Murgov 2005; Rossi et.al, 1999).
Chemical characteristic of soy yogurt
Results Table 1 shows that the
addition of sugar and stevia extract real effect
on the dragon fruit and acidity pH value of the
resulting soy yogurt. There was a decrease in
the pH value of the treatment compared with
the control, it shows a good result because it
shows one of the successes in the process of
fermentation of soy milk. Acid contained in
yogurt are the main products that may be
characteristic flavor of yogurt. These acids are
formed from the results of carbohydrate
fermentation of milk (lactose) by bacterial
culture into lactic acid. Bacteria utilize lactose
as a source of energy and carbon source
during the growth period. According to
Marshall (1975) Good yogurt containing acid
0.85 to 0.95% total acid. The acidity of the
yogurt can be shown also by the degree of
acidity is pH, pH value will affect the damage
yoghurt, yoghurt with a pH of 3.9 to 4.2 in
cold storage, if contaminated will quickly be
damaged due to the growth of molds and
yeasts.
Table 1. Value of pH and acidity of soy
yogurt
Parameter
Sample
pH Acidity (%)
A0B0 5.43 0.51
A1B1 4.40 0.57
4.33 0.54
A1B3 4.33 0.60
A2B1 4.40 0.63
A2B2 4.30 0.63
4.37 0.60
4.37 0.63
4.30 0.57
A3B3 4.30 0.66
.
 Table 2 shows that the addition of that is formed will be calculated as total sugar.
sugar and stevia extracts dragon fruit real This is what causes the value of total sugars
effect on TSS (Total Solubled Solid), Total increased in the product.
Sugar and Nutrient Composition (water, Ash, The largest component of yogurt is a
proteins, fats, and carbohydrates) Soy Yogurt dairy water because the basic material,
is produced. Treatment addition of sugar and wherein the water content of about 87.5%.
stevia extracts have the dragon fruit The water content of yoghurt samples varied
significant differences (P <0.05) of total from 83.00 to 83.88%, the variation is due to
dissolved solids, TSS increased along with the the use of soy milk has a high water content,
increasing concentration of the addition of in addition to the dragon fruit extract
stevia sugar and fruit extracts naga.Proses ditambahakan also affect the water content of
fermented lactic acid bacteria produce lactic the soy milk yogurt, In addition, the
acid metabolite form , According Fardiaz manufacture process also will affect the final
(2003), the metabolite will be secreted out of product of yoghurt. The water content is very
the cell and will accumulate in the influential on the appearance of a thick liquid
fermentation liquid. Residual of total sugars, yoghurt semi-solid form.
lactic acid, and organic acids that are formed The mineral content in yogurt can be
counted as total dissolved solids. Components seen from the ash content, the higher. The
of total dissolved solids consist of sugar. mineral elements in yogurt are calcium (Ca)
pigments, organic acids, and protein. as it yogurt can be considered as a source of
Ca. The ash content is highest in the treatment
Table 2. The composition of the TSS, total of adding stevia sugar 1%, and dragon fruit
sugar and nutrient composition extract 20% (1.08%), while the lowest ash
(water, ash, proteins, fats, and content in treatment adding stevia sugar 3%,
carbohydrates) of soy yogurt and dragon fruit extract 30% (0.92). This
Parameter difference is due to the mineral content in the
material on stevia sugar and dragon fruit are
water ash Fats Protein carbohydrates TSS
different. Mineral content in the red dragon
(%) (%) (%) (%) (%) (Brix)
fruit, namely calcium 134 mg; 8.7 mg of
phosphorus and magnesium 60.4 mg (Warisno
83.51 1.05 3.49 9.32b 2.63 1.61a
and Dahana, 2010). According to Cramer and
b
83.88 1.08 3.45 8.89 2.70 1.40b Fish (1986) leaves of the stevia plant contain
84.27 1.00 3.32 8.97a 2.44 1.20c a variety of minerals such as phosphorus,
83.47 1.03 3.33 10.74b 1.58 2.00a iron, calcium, potassium, magnesium,
83.71 0.91 3.29 10.07b 2.03 1.80b potassium, sodium, calcium, zinc, cuprum
83,69 1.02 3.18 10.33 a
1.74 1.60c The protein content of yogurt is
83.29 0.96 3.66 8.86b 3.22 2.20a largely determined by the quality of the base
83.91 0.98 3.42 9.32b 2.38 2.00b ingredients are milk, the higher the protein
83.00 0.92 3.45 11.47a 1.16 1.80c content of milk, the better quality it produces
Different letters behind the numbers in the yoghurt. Values protein content varies in each
same column indicate significantly different treatment. The highest protein content
(P <0.05) (11.74%) are on treatment adding stevia sugar
3%, and dragon fruit extract 3%, and the
Total sugar formed by the addition of lowest at 3% added sugar treatment and
stevia sugar concentration and dragon fruit dragon fruit extract 10% (8.86).
extract showed an increase, this is due to the Fat is a source of nutrition is very
activity of the microorganisms that break important because it serves as a source of
down complex sugars into simple sugars. But energy, improve the texture and taste, as well
during the process of fermentation of lactic as a source of vitamin A, D, E, and K
acid bacteria restrictions make optimal to use (Winarno, 2002). Fat content is no real
sugar as an energy source and carbon so that influence on the addition of sugar and stevia
not all sugars added modified. Residual sugar extracts dragon fruit to yogurt soy milk
produced. Values fat levels higher in controls A3B3 2.51b 3.96 4.47a 4.19 4.10
make them clear to the other treatments, this Different letters behind the numbers in the
shows that the addition of sugar and stevia same column indicate significantly different
(P <0.05)
extract dragon fruit is able to bind fat in soy
milk yogurt produced. Besides the fat content For aroma hedonic value, viscosity
is also influenced by the fat content of soy and texture with the addition of sugar and
milk used, where it is known that the fat in stevia extracts dragon fruit not significant.
soy milk is lower in fat than cow's milk. Aroma soy milk yoghurt results of the
Carbohydrate levels in the samples assessment panel is like the aroma of yoghurt
ranged from 1.16 to 3.32%. Different (Table 2). Likewise, with the consistency and
carbohydrate levels are affected by the texture of the panelists receive with categories
addition konsntrasi different stevia sugar, low like the viscosity kentaldan soft and
carbohydrate content is in penambhan stevia homogeneous texture.
highest sugar concentration. mengkin because
it caused merupak stevia sugar is low-calorie Tabel 4. Quality Hedonic Value of Soy Yogurt
source of sugar that can serve to assist in the Sampl Parameter
control of blood glucose and weight e Tast Arom Colo Turbidit Textur
management. e a r y e
A1B1 2.71b 2.98 1.77b 2.89 4.03
A1B2 2.94a 3.12 2.80a 3.03 4.24
Organoleptic characteristic of soy yogurt A1B3 2.86b 3.01 2.94a 2.79 3.88
The results of taste tests indicate that the A2B1 2.87b 3.15 2.26b 3.48 4.13
addition of stevia no real effect but the A2B2 3.20a 3.32 2.77a 2.76 4.18
addition of fruit extracts dragon significant A2B3 2.65b 2.92 2.95a 2.45 4.51
effect, treatment with the use of sugar A3B1 2.68b 2.95 2.00b 2.78 4.16
A3B2 2.84a 3.03 2.56a 2.78 4.07
stevia1% and extract dragon fruit 20% gives a A3B3 2.91b 3.06 3.11a 2.73 4.56
sense of the most favored is a bit like (3:30) Different letters behind the numbers in the
which is a little tastier (Table 3). Similarly, the same column indicate significantly different
color characteristics of the addition of stevia (P <0.05)
sugar no real effect but to increase dragon Aroma : Warna : Kekentalan : Tekstur :
fruit extract significant effect. The higher the 5: very flavorful yogurt
4:flavored yogurt
5:very red color
4 : Red color
5 : very turbity
4 : turbidity
5 : very soft and h
4: soft and homog
addition of dragon fruit extracts increasingly 3: low flavored yogurt 3: low red color 3: low turbidity 3 : low soft and h
2: vo flavored yogurt 2: no red color 2 : liquid 2 : hard dan homo
favored panelists. This is because the dragon 1:very no flavored yogurt 1: very no red color 1: very liquid 1: very hard and
fruit has an anthocyanin content which affects
the color of red and purple, and when added
to the soy milk yogurt produces a red color. CONCLUSION
The addition of stevia sugar concentrations in
soy milk yoghurt significant effect on total
Table 3. Hedonic Organoleptic Value of Soy dissolved solids (TPT), total sugars, protein,
Yogurt fat but not significantly affect pH, total acid,
Samp Parameter moisture content, ash content, carbohydrates
le Flav Tast Colo Turbidi Textu and hedonic and hedonic quality. The addition
or e r ty re of sugar concentration stevia 1% and dragon
A1B1 2.43b 4.13 3.57 4.25 4.03 fruit extract 20% is the treatment of the most
b
accepted by the panelists to flavor a low
a
A1B2 3.30 4.07 3.99a 4.22 4.03 delicious (rather bad), and for the aroma,
A1B3 2.38b 3.86 4.22a 4.05 3.90 color, viscosity and texture in love (flavored
A2B1 2.44b 3.80 3.18 3.75 3.66 yogurt, low red color, low turbidity, soft and
b
homogeneous, with a pH value of 4:40, total
A2B2 2.97a 4.07 4.27a 4.40 4.05
A2B3 2.44b 3.67 4.21a 4.21 4.20 acid 0.75%, 83.88% moisture content, ash
A3B1 2.36b 3.93 3.68 4.24 3.89 content 1.08%. 3.45% fat content, protein
b content 8.96%, 2.70% carbohydrates, TPT
A3B2 2.58 b
3.97 4.14a 4.20 4.00 1.40oBrix, and 2% of total sugars.
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