PENGEMBANGAN YOGURT DARI SUSU NABATI (ALMOND DAN KEDELAI) SEBAGAI ALTERNATIF UNTUK INTOLERANSI LAKTOSA

Abstract

ABSTRACT

This study aims to develop yogurt from plant-based milk (almond and soy) as an alternative for individuals with lactose intolerance. The yogurt was prepared by inoculating Lactobacillus bulgaricus and Streptococcus thermophilus cultures, then fermented for 12 hours at 40°C. Data analysis was conducted by measuring the pH, total solids, and viscosity of the yogurt. ANOVA was used to compare significant differences between almond and soy milk yogurts. Sensory testing was carried out with panelists to eval_uate taste, texture, aroma, and color using a hedonic scale, which was analyzed using the Kruskal-Wallis test. The results showed that the pH of soy milk yogurt was 4.3, lower than that of almond milk yogurt (4.6). The total solids content in soy milk yogurt was 12%, while almond milk yogurt was 10%. The viscosity of soy milk yogurt was recorded at 210 cP, while almond milk yogurt was 180 cP. From the organoleptic perspective, soy milk yogurt was preferred by panelists due to its acidic taste and thick texture, while almond milk yogurt was softer and sweeter. Based on these results, soy milk-based yogurt is more suitable as an alternative for individuals with lactose intolerance. This study contributes to the development of plant-based milk products that can meet the nutritional needs and market demand of lactose-intolerant consumers.

Keywords: Yogurt, plant-based milk, almond, soy, lactose intolerance, fermentation.