Soy milk is a traditional beverage widely consumed in Asian countries, one of which is Indonesian. Soy milk has a balanced nutrient combination which is more or less similar to cow milk, excluding its vitamins (vitamins A and B2) and minerals (K, P, and Na). Behind its limitation, soy milk is free of cholesterol, lactose, gluten, and rich of phytochemical compounds. Soy milk has been consumed as an alternative to milk for people with lactose-intolerant problem, and for vegetarian as well. Therefore, a fortified soy milk using water extract of drumstick tree (Moringa oleifera) leaves was developed. A water extract of pandan leaves (Pandanus amaryllifolius) was also added to minimize the strong aroma of leaves/sepat from the M. oleifera extract and to appeal the appetite. Hedonic ranking test as an organoleptic testing method was conducted to identify consumer preferences. The test revealed the soy milk with low addition of leaves M. oleifera extract (0.26 g/L) is correspondents' more preferable options than higher concentration of extract, i.e. 0.50 and 0.74 g/L. Minerals contents of Ca and Fe were increased to 9% and 32%, respectively, with the addition of 0.26 g/L of the extract. Unfortunately, no vitamins B and C were detected in all variables of added extract concentrations to soy milk.

Original languageEnglish
Article number012019
JournalIOP Conference Series: Materials Science and Engineering
Issue number1
Publication statusPublished - 2019
Event1st International Symposium of Indonesian Chemical Engineering, ISIChem 2018 - West Sumatra, Indonesia
Duration: 4 Oct 20186 Oct 2018


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