| Penulis/Author |
SEPTIANA NURUL K (1); Ibnu Wahid Fakhrudin Aziz, S.T.P., MT. (2); Prof. Dr. Mirwan Ushada, S.T.P., M.App.Life.Sc. (3); Dr. Darmawan Ari Nugroho, S.T.P., M.P. (4); Dr. Atris Suyantohadi, S.T.P., MT. (5) |
| Abstrak/Abstract |
Yogurt is a fermented milk product containing probiotic bacteria to improve the balance of intestinal microflora so it can aid in human digestion. In general, yogurt is produced using raw materials of cow’s milk. However, yogurt products derived from cow’s milk have some drawbacks, namely, cholesterol, high fat, and lactose. Observing the development of the current consumption patterns, peoples tend to like foods derived from vegetable sources rather than animal sources. One alternative material as a substitute for cow’s milk in the manufacture of yogurt is the utilization of plant materials such as soy. This research aims to develop products of soymilk yogurt with identifying the attributes of the product that are important to obtain the best product concept using value engineering. This method has five phases: information phase, creative phase, analysis phase, development phase, and recommendation phase. At information phase, the identification of the attributes of the product is made through questionnaires. In the creative stage, the priority of the attributes of the product is determined. The function of the product is done at the analysis phase. At development phase, prototypes of several yogurt product concepts derived from soymilk are created. At recommendation phase, the prototypes are tested, and the value of performance is calculated as well as product cost and value. The concept with 8 % sugar composition, 0.7 % CMC, 1 % mango concentrate, and 0.035 % of mango taste is the selected concept with a performance of 147.051 and a value of 0.0136. |
