Main Article Content
Abstract
Original "SuleMu" soy milk currently has limited shelf life without refrigeration. Therefore, it is crucial to assist partners in enhancing product competitiveness and diversification. The primary objectives of this community engagement activity were to improve SuleMu's marketability through the addition of new flavors and the provision of nutritional value analysis, as well as to enhance product quality by developing derivative products such as soyghurt and frozen yogurt. The activity stages included: (1) mentoring for the diversification of SuleMu derivative products, (2) nutritional value analysis of derivative products, (3) designing product labels compliant with standards, and (4) conducting a market survey on consumer preferences for SuleMu derivative products. Results indicate that SuleMu is now available in new flavors: melon, chocolate, and strawberry. The nutritional content per 100 grams is 3.4–3.5 grams of soluble protein, 3.3–3.7 grams of fat, 5–5.7 grams of reducing sugars, 2.6–3.6 grams of crude fiber, and approximately 39–40 mg of calcium. SuleMu production increased from 5 kg of soybeans to 6 kg per day. Furthermore, consumers showed high interest in the "Soyoghurt" frozen yogurt derivative product, with 42.4% being very interested and positive evaluations regarding taste (36.1%) and affordable price (29.2%). Overall, this community engagement activity successfully increased SuleMu's production by 17%, and soyghurt demonstrates significant potential for development as a highly competitive new innovation.
Keywords
Article Details

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
References
- Ade, S., Dovonou, A. C., Efio, M., Houedanou, H., Yabi, Y., Fanou, L., & Harries, A. D. (2024). Sensitization and allergy to pineapple and coconut juice in patients followed up for allergic diseases in Parakou, Benin. Journal of the Pan African Thoracic Society, 5(2), 69–74. https://doi.org/10.25259/JPATS_12_2024
- Ahsan, S., Khaliq, A., Chughtai, M. F. J., Nadeem, M., Din, A. A., Hlebová, M., Rebezov, M., Khayrullin, M., Mikolaychik, I., Morozova, L., & Shariati, M. A. (2020). Functional Exploration of Bioactive Moieties of Fermented and Non-Fermented Soy Milk with Reference to Nutritional Attributesax. Journal of Microbiology, Biotechnology and Food Sciences, 10(1), 145–149. https://doi.org/10.15414/jmbfs.2020.10.1.145-149
- Arifin, M. Z., Maharani, S., & Widiaputri, S. I. (2020). Uji Sifat Fisiko Kimia Dan Organoleptik Minuman Yoghurt Ngeboon Panorama Indonesia. Edufortech, 5(1), 69–78. https://doi.org/10.17509/edufortech.v5i1.23924
- Astuti, G. D., Fitranti, D. Y., Anjani, G. Y., Afifah, D. N., & Rustanti, N. (2020). Pengaruh Pemberian Yoghurt Dan Soyghurt Sinbiotik Kayu Manis (Cinnamomum Burmanii) Terhadap Kadar Trigliserida Dan Total Kolesterol Pada Tikus Pra-Sindrom Metabolik. Gizi Indonesia, 43(2), 57–66. https://doi.org/10.36457/gizindo.v43i2.448
- Bintari, N. W. D., & Parwati, P. A. (2020). Beneficial Effects of Soygurt Intake in Type 2 Diabetes Mellitus in Animal Model Rat (Rattus Norvegitus). Medical Laboratory Technology Journal, 6(1). https://doi.org/10.31964/mltj.v6i1.258
- Cahyanti, T., & Najib, M. (2016). Analisis Preferensi Konsumen terhadap Atribut Yogurt Drink (Studi Kasus Kota Bogor Jawa Barat). Jurnal Aplikasi Manajemen, 14(1), 176–183. https://doi.org/10.18202/jam23026332.14.1.19
- Campos, S., Doxey, J., & Hammond, D. (2011). Nutrition Labels on Pre-Packaged Foods: A Systematic Review. Public Health Nutrition, 14(8), 1496–1506. https://doi.org/10.1017/S1368980010003290
- Dudhrejiya, P., Pinto, S., & Parmar, S. (2019). Frozen Yoghurt: A Review. Research & Reviews: Journal of Dairy Science and Technology, 8(3), 1 12.
- Efendi, R. (2020). Factors of Intention To Buy Halal-Labeled Food on Muslim Students Yogyakarta, Indonesia. Jurnal Ilmiah Ekonomi Islam, 6(1), 70–9. https://doi.org/10.29040/jiei.v6i1.514
- Enjelina, E., Alnisrina, D., & Farida, L. (2021). Mekanisme Kejadian Dermatitis Kontak Iritan Akibat Paparan Buah Nanas (Ananas Comosus). Syntax Idea, 3(11), 2327–2334. https://doi.org/10.46799/syntax-idea.v3i11.1550
- Fauziah, P. N., Latifah, I., Manikam, R. M., Masdianto, M., & Nugroho, H. P. (2024). Karakteristik Sifat Fisik, Nilai Gizi serta Mikrobiologi Soyghurt. Jurnal Ilmiah Kesehatan, 16(2), 443–449. https://doi.org/10.37012/jik.v16i2.2414
- Food & Drug Administration. (2020). Food Labeling & Nutrition. FDA.
- Galdeano, C. M., Nunez, I. N., Carmuega, E., Moreno de LeBlanc, A. de, & Perdigon, G. (2015). Role of Probiotics and Functional Foods in Health: Gut Immune Stimulation by Two Probiotic Strains and a Potential Probiotic Yoghurt. Endocrine, Metabolic & Immune Disorders-Drug Targets, 15(1), 37–45. https://doi.org/10.2174/1871530314666141216121349
- Hermanto, S., Hatiningsih, F., & Putera, D. K. (2018). Antihypertensive Bioactive Peptides from Hydrolysates of Soy milk Yoghurt (Soygurt). Journal of Physics: Conference Series, 1095(1), 12034. https://doi.org/10.1088/1742-6596/1095/1/012034
- Jamal, A., Sharifuddin, J., & Naser, K. (2018). Halal Certification: Importance, Consumer Perception, and Impact on Financial Performance. Journal of Islamic Marketing, 9(4), 814–828.
- Jayachandran, M., & Xu, B. (2019). An insight into the health benefits of fermented soy products. Food Chemistry, 271, 362–371. https://doi.org/10.1016/j.foodchem.2018.07.158
- Khairani, A. F., Lantika, U. A., Ramadhanti, J., Bashari, M. H., Shalannandia, W. A., Wikayani, T. P., Achadiyani, A., & Ritonga, M. A. (2024). Soyghurt Potentially Controls the Level of sFlt1 and PLGF in Preeclampsia Maternal Serum-Induced Placental Trophoblast Cell in vitro. Journal of Experimental Pharmacology, 16, 111–122. https://doi.org/10.2147/JEP.S446961
- Knox, S., Lang, D., & Hoyt, A. (2019). The many flavors of pineapple reactions. Annals of Allergy, Asthma and Immunology, 123(5), 519–521. https://doi.org/10.1016/j.anai.2019.08.001
- Labiba, N. M., Marjan, A. Q., & Nasrullah, N. (2020). Pengembangan Soyghurt (Yoghurt Susu Kacang Kedelai) Sebagai Minuman Probiotik Tinggi Isoflavon. Amerta Nutrition, 4(3). https://doi.org/10.20473/amnt.v4i3.2020.244-249
- Maris, I., & Radiansyah, M. R. (2021). Kajian Pemanfaatan Susu Nabati Sebagai Pengganti Susu Hewani. Food Scientia : Journal of Food Science and Technology, 1(2), 103–116. https://doi.org/10.33830/fsj.v1i2.2064.2021
- Marjan, A. Q., Mustika, N., Fatmawati, I., & Arini, F. A. (2023). Functional Properties of Soy Yoghurt with Red Dragon Fruit Substitution. Jurnal Gizi Dan Pangan, 18(Supp.1), 64–66. https://doi.org/10.25182/jgp.2023.18.supp.1.64-66
- Nawaningsih, E. N., Tugi, R. J. S., & Siti, I. (2022). Effect of Soyghurt Lactobacillus Acidohillus on Blood Glucose Levels in Alloxan-Induced Diabetic Rats. KnE Medicine, 2(2), 46–56. https://doi.org/10.18502/kme.v2i2.11067
- Pratiwi, R. D., Rosyidi, V. A., Zanjabilla, S., Dewi, K. S., Novandra, R., Desvina, D., & Herawati, H. (2022). Sensory evaluation of flavoring agent addition in soy-based beverage. Pharmacy Reports, 2(1), 46. https://doi.org/10.51511/pr.46
- Primasasti, A. (2023). Pentingnya Membaca Label Gizi.
- Rahayu, T., Nurcahyanto, G., Aryani, I., Maimun, M. H., & Ripdianti, A. D. (2024). Enhancement of packaging quality and digital marketing management for SuleMu soy milk. Community Empowerment, 9(9), 1369–1377. https://doi.org/10.31603/ce.11825
- Sarkar, S. (2019). Potentiality of probiotic yoghurt as a functional food – a review. Nutrition and Food Science, 49(2), 182–202. https://doi.org/10.1108/NFS-05-2018-0139
- Suyantohadi, A., Ushada, M., & Kastono, D. (2018). Analysis of Consumers Perceptions of the Important Factors in Soygurt Products and Marketing Strategies. International Conference on Agro-Industri University of Gajah Mada, 55–63.
- Syamsuri, R., & Lestari, S. (2021). The effect of processing methods on the quality of soy milk. IOP Conference Series: Earth and Environmental Science, 807(2), 22050. https://doi.org/10.1088/1755-1315/807/2/022050
- Tewari, S., David, J., & Gautam, A. (2019). A review on probiotic dairy products and digestive health. Journal of Pharmacognosy and Phytochemistry, 8(3), 368–372. https://doi.org/10.22271/phyto.2019.v8.i3h.8112
- TIM PKM IKIP Bojonegoro. (2018). Modul Labeling & Packaging (pp. 5–28).
- Tonolo, F., Moretto, L., Folda, A., Scalcon, V., Bindoli, A., Bellamio, M., Feller, E., & Rigobello, M. P. (2019). Antioxidant Properties of Fermented Soy during Shelf Life. Plant Foods for Human Nutrition, 74(3), 287–292. https://doi.org/10.1007/s11130-019-00738-6
- Vioretti, R., Khairani, A. F., Fauziah, P. N., & Hilmanto, D. (2018). An evaluation of soyghurt potential on tumor necrosis factor-α and soluble endoglin levels in preclampsia maternal serum-induced placental trophoblast cell in vitro. International Food Research Journal, 25(4), 1397–1402.
- Xu, X., Cui, H., Xu, J., Yuan, Z., Li, J., Yang, L., Wang, S., Liu, H., & Zhu, D. (2023). Effects of cold storage time on the quality and active probiotics of yogurt fermented by Bifidobacterium lactis and commercial bacteria Danisco. Journal of Food Science, 88(7), 2796–2806. https://doi.org/10.1111/1750-3841.16601
- Zong, L., Lu, M., Wang, W., Wa, Y., Qu, H., Chen, D., Liu, Y., Qian, Y., Ji, Q., & Gu, R. (2022). The Quality and Flavor Changes of Different Soymilk and Milk Mixtures Fermented Products during Storage. Fermentation, 8(12), 668. https://doi.org/10.3390/fermentation8120668