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

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.