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All Journal Jurnal Pengabdian Mahakarya Masyarakat Indonesia
Dian Hasni
Program Studi Teknologi Hasil Pertanian Fakultas Pertanian Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Industrial & Manufacturing Engineering

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SOY MILK BEVERAGE DIVERSIFICATION WITH THE ADDITION OF DATE EXTRACT AS SUGAR SUBSTITUTE Budi Satria; Juanita Juanita; Cut Nilda; Dian Hasni; Murna Muzaifa
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 1, No 2 (2023): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v1i2.34746

Abstract

Most of the people in Neuhen village have a low income with the majority working irregularly or odd jobs, but there are also those who have home industry businesses such as soya bean milk drinks. The business has not developed well because the processing method is still very simple. This service activity aims to foster the soya milk drink business and diversify the product by adding date extract as a sugar substitute sweetener. The activities are reviewing how soy milk processing has been carried out by partners and seeing the tools used. The method of manufacturing soy date milk with date extract is then carried out. Experiments with date soy milk were conducted by adding date extract in various quantities, namely 25% and 50% of the total soy milk. The product is then randomly tested on individuals. People choose soy date milk that contains 25% dates, has the proper quantity of sweetness, and is not too foggy in color. It is intended that partners would manufacture soy date milk that meets food safety and appropriate criteria and can be consumed by everyone, including diabetics.
Co-Authors Budi Satria Cut Nilda Juanita Juanita Murna Muzaifa