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All Journal UNEJ e-Proceeding Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Jurnal SOLMA Window of Health : Jurnal Kesehatan Jurnal Kesehatan Jurnal Abdi Insani AgriHealth: Journal of Agri-food, Nutrition and Public Health Mitra Raflesia (Journal of Health Science) Kolaborasi Jurnal Pengabdian Masyarakat Jurnal Lentera Kesehatan Masyarakat (JLKM)
Rachmawati, Septi Nur
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Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Other

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Characteristics of Edamame Soygurt with Stevia Sweetener as a Functional Food for Diabetes Mellitus Patients Oktafiani, Lirista Dyah Ayu; Sari, Vadira Rahma; Rachmawati, Septi Nur; Ningtyias, Farida Wahyu; Sari, Cindy Yunita
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 7, No 1 (2026): April
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v7i1.109841

Abstract

Type 2 Diabetes Mellitus is a metabolic disorder characterized by increased blood sugar (hyperglycemia) due to decreased insulin secretion. Stevia can be an alternative for people with diabetes mellitus. The addition of stevia sweetener is beneficial because it has a very low calorie content, making it safe for people with diabetes. This study aimed to determine the isoflavone content, physical properties, and sensory characteristics of edamame soygurt containing stevia as a functional sweetener. This study used 5 formulations of sucrose and stevia levels in sequence: 100:0 (F0), 75:25 (F1), 50:50 (F2), 25:75 (F3), and 0:100 (F4). All formulas were tested for isoflavone contents, physical properties (pH and viscosity), and sensory characteristics (hedonic test). The test for differences in isoflavone and pH levels between formulations was carried out using ANOVA. In contrast, the sensory properties test data were analyzed using the Friedman test at the 5% significance level. F0 showed the highest isoflavone content (12.55), the most acidic pH was in the F0 formulation (4.56), and the highest viscosity was in the F4 formulation (0.98). Sensory tests were conducted on aspects of color, aroma, taste, texture, overall, and the best formulation. The hedonic test showed no significant difference in the element of color among the formulas (p > 0.05). On the other hand, aroma, taste, texture, and overall aspects showed significant differences in several formulations (p < 0.05). The results of the best formulation test based on panelist perceptions showed that F4 was the most preferred formulation among the majority of panelists.
Co-Authors Adistha Eka Noveyani Antika, Ruli Bahyu Anwari, Imas Sa'idatul Arini Hidayah, Arini Astuti, Maulina Sefi Aulia, Linda Baiq Dewi Sukma Septiani Emiliana, Artanti Ervyanna, Ellanda Rima Erywiyatno, Nina Farida Wahyu Ningtyias, Farida Wahyu Fitriyah, Holif Irma Prasetyowati Izza, Adha Dzulhidjatul Jannah, Hanifah Raudhatul Kusumawardani, Devi Arine Leersia Yusi Ratnawati Margareta, Amanda Cynthia Ninna Rohmawati Oktafiani, Lirista Dyah Ayu Rista Dwi Hermilasari Safitri, Erwina Sari, Cindy Yunita Sari, Vadira Rahma Siallagan, Hasna Silitonga, Indah Selli Zevania Sulistiyani SULISTIYANI SULISTIYANI Zein, Ellen Registayanti Fernananda