Yoghurt Quality from Soybean Milk with Carrot Combination (Daucus Carota L) Johannes Kurniawan 1 1 Bunda Mulia Tourism Academy, Lodan Raya No.2, Jakarta, Indonesia Keywords: Soyghurt, Organoleptic Test, Carrot, Vegetable. Abstract: Dietary fiber in fruits and vegetables is also beneficial for health which functions to control weight or obesity, overcome diabetes, prevent digestive disorders, colon cancer, and reduce blood cholesterol and cardiovascular disease. The method used in this study used the quasi-experimental method. Experimental research is one type of quantitative research that is very strong for measuring causal relationships. Data collection techniques in this study were conducted every 8 hours for 3 days. Data collected for the variable physical quality of soy milk includes 4 parameters, namely color, texture, aroma, and taste. Data collected for each parameter is the score data obtained from several panelists. The treatment of adding carrot extract by 15% and 30% affects the quality changes that occur in soy milk-based yogurt. By only distinguishing the addition of 15% and 30%, it can prove the influence of quality changes on soybean milk yogurt. 1 INTRODUCTION Vegetables and fruits are a source of dietary fiber that is easily found in food and is almost always found in everyday Indonesian dishes, whether raw (fresh veg- etables) or after being processed into various forms of cooking. However, lately there has been a change in food consumption patterns which has caused a decline in the level of consumption of vegetables and fruits in almost all provinces in Indonesia. The reduced level of consumption of vegetables and fruits also causes changes in patterns of infectious diseases into de- generative and metabolic diseases. Vegetables are a source of iron and minerals, and complex B vitamins are good for the body Food fiber in fruits and veg- etables is also beneficial for health which functions to control weight or obesity (obesity), cope with dia- betes, prevent gastrointestinal disorders, colon cancer, and reduce blood cholesterol and cardiovascular dis- ease. The decline also occurs in urban communities with high mobility and tend to consume ready-to-eat foods resulting in a shift in diet from high carbohy- drate, high fiber, and low fat to low carbohydrate and fiber, high fat and protein consumption patterns. Car- rots and tomatoes are some examples of fruits and vegetables that are rarely consumed directly by the public even though the nutrition of both is very good for the body. Carrots are foods that are rich in beta- carotene and function as body protectors from cell damage. Vitamin A in carrots can maintain healthy eyes, skin and hair, and improve the body’s immune system. Calcium in carrots can maintain healthy bones and teeth and help work various muscles and nerves. One of the things that can be done to increase the level of consumption of vegetables and fruits is by modifying the vegetables into foods that are liked by most people, especially children. Yogurt is a fer- mented milk product by microbial bacteria. Fermen- tation of lactose produces lactic acid which works on milk proteins, making yogurt denser and has a dis- tinctive texture, flavour, and aroma. Generally yo- gurt is made using cow’s milk, but with the advance- ment of biotechnology yogurt can also come from vegetable milk, for example soyghurt raw material for milk (soybeans) and cocoghurt (coconut milk). Yo- gurt has many advantages, one of which can reduce the symptoms of lactose intolerance. As long as the fermentation of lactose content in the yogurt drops, the fermented milk is easier to digest, especially for lactose sufferers. If milk can on average 90% digested within 3 hours, then yogurt only takes 1 hour. Living bacteria in yogurt also produce the lactase enzyme needed to degrade lactose to glucose and galactose. Yogurt is more durable than fresh milk (cow’s milk) which can last up to several days, even up to several weeks in cold conditions. This is because lactic acid Kurniawan, J. Yoghurt Quality from Soybean Milk with Carrot Combination (Daucus Carota L). DOI: 10.5220/0009858000610066 In Proceedings of the International Conference on Creative Economics, Tourism and Information Management (ICCETIM 2019) - Creativity and Innovation Developments for Global Competitiveness and Sustainability, pages 61-66 ISBN: 978-989-758-451-0 Copyright c  2020 by SCITEPRESS – Science and Technology Publications, Lda. All rights reserved 61