Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal Science Technology and Management Journal (STMJ)
Angela Puteri Hartono
Universitas Nasional Karangturi
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
INNOVATION OF ALTERNATIVE YOGURT PRODUCTS FROM NUTS : SYSTEMATIC REVIEW Angela Puteri Hartono; Divina Elaine Purwanto; Siti Zulaikha; Windy Rizkaprilisa; Ratih Paramastuti; Martina Widhi Hapsari
Science Technology and Management Journal Vol. 4 No. 1 (2024): Januari 2024
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v4i1.225

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.
Co-Authors Divina Elaine Purwanto Martina Widhi Hapsari Ratih Paramastuti Siti Zulaikha Windy Rizkaprilisa