Effect of Fruit Lemon Juice Addition to the Content of Protein, Fat, Lactose and Probiotic on Soy Yogurt

F. M.T. Supriyanti, Zackiyah, N. Azizah

Research output: Contribution to journalConference articlepeer-review

1 Citation (Scopus)


This research aimed to determine the effect of lemon juice to the content of protein, fat, lactose and probiotics, in beverages soy yogurt. Soy yogurt which produced was a multifunction yogurt drink high levels of antioxidants, contains probiotics and can be used by people with lactose intolerance. The research method includes the production of fortified soy yogurt with lemon juice, were made with the ratio between the lemon juice and soy yogurt were 0:10 (L0); 1:9 (L1); 2:8 (L2); and 3:7 (L3). Analysis of the results include the content of protein by Kjeldahl method, the content of fat by Soxhletasi method, lactose test by Luff Schoorls method and content of probiotics with total plate count enumeration techniques. The results showed fortified yogurt had a protein content greater than before fortification (L3 > L2 > L1 > L0); The fat content L0 > L1 > L2 > L3. Fortified yogurt lactose content is smaller than before fortification (L0 > L1 > L2 > L3). The content of probiotic yogurt fortified L1 > L3 > L2. From this research can be concluded that the yoghurt fortified (L3) is the best, with the highest protein content, low fat, low lactose than L1 and L2, and had probiotics content. It is advised to conduct further research on the expired time of fortified soy yogurt products.

Original languageEnglish
Article number012024
JournalJournal of Physics: Conference Series
Issue number1
Publication statusPublished - 29 Mar 2017
Externally publishedYes
Event3rd International Seminar on Mathematics, Science, and Computer Science Education, MSCEIS 2016 - Bandung, Indonesia
Duration: 15 Oct 2016 → …


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