Science Technology and Management Journal (STMJ)
Vol. 4 No. 1 (2024): Januari 2024

INNOVATION OF ALTERNATIVE YOGURT PRODUCTS FROM NUTS : SYSTEMATIC REVIEW

Hartono, Angela Puteri (Unknown)
Purwanto, Divina Elaine (Unknown)
Zulaikha, Siti (Unknown)
Rizkaprilisa, Windy (Unknown)
Paramastuti, Ratih (Unknown)
Hapsari, Martina Widhi (Unknown)

Article Info

Publish Date
31 Jan 2024

Abstract

One result of probiotic fermentation is yogurt, usually made from cow's milk. The latest innovation makes it possible to make yogurt from plant ingredients. Vegan yogurt has development potential due to its functional content and high nutritional value. This yogurt is made from nuts, rich in fiber, lactose-free, and casein-free. Soybeans, green beans, kidney beans, almonds, peanuts, and Arbilan nuts as plant protein sources can be used as an alternative to making plant-based yogurt. The results show the potential of nut yogurt as a functional food product that can support health, emphasizing its benefits in reducing the risk of hypertension. This article provides an in-depth overview of the development and opportunities for developing nut-based yogurt products as a healthy alternative.

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Journal Info
Science Technology and Management Journal (STMJ)
Website

Abbrev

stmj

Publisher

Universitas Nasional Karangturi

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering

Description

Science Technology and Management Journal atau yang ingin dikenal dengan STMJ merupakan sebuah wadah bagi para peneliti untuk mempublikasikan hasil temuannya kepada masyarakat luas. STMJ berkomitmen untuk memberikan pembaharuan hasil temuan sains, teknologi dan managemen sebanyak dua kali setahun. ...