Characteristics of high-protein corn yogurt with the addition of soy protein isolate and spirulina

Dewi ; Ratih Tiara ; Aini ; Nur ; Haryanti ; Pepita ; Khairunnisa ; Anita ; Probowati ; Banun Diyah ; Arsyistawa ; Hadana Sabila

JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pan... 📅 2026 Vol 11, No 1 🔗 DOI: 10.33061/jitipari.v11i1.12219

Abstract

Corn milk yogurt is a fermented product that has a low protein content. One of the efforts to increase the protein content of corn milk yogurt is by adding spirulina and soy protein isolate as a source of high protein. The objectives of this research are 1) to study the formulation of high protein corn milk yogurt with the addition of spirulina and soy protein isolate; 2) to study the characteristics of corn milk yogurt. Corn yogurt with the addition of spirulina (0.08, 0.12 and 0.16%) and soy protein isolate (4.5, 8.5 and 12.5%) were tested for physicochemical and sensory characteristics. Results revealed Corn yogurt addition with of 0.08-0.16% spirulina and 4.5 - 12.5% soy protein isolates have protein content of 1.94 - 7.04%, water content of 76.0-81.1%, fat content of 0.66 – 1.17%, 14.5-16.6% of carbohydrate content, viscosity of 328.3-1128.7 mPas, total solids 16.01-17.93oBrix, pH of 3.41-3.67, lactic acid bacteria of 51 x 107 CFU/ml – 76 x107 CFU/ml. Corn yogurt has sensory characteristics including yogurt taste of 2.60-3.68, green color of 2.42-3.82, yellow color of 1.45-2.53, corn flavor 2.27-2.60, beany flavor 2.70-3.17, spirulina flavor 2.23-3.08, viscosity 2.62-3.82 and preference of 2.25-2.9. The best formulation for making corn yogurt is a combination treatment with 8.5% soy protein isolate concentration and 0.12% spirulina with a protein content of 5.41%. While yogurt is preferred, this formula still needs some fine tuning to eliminate the fishy scent caused by the spirulina

How to Cite

Dewi, et al. (2026). Characteristics of high-protein corn yogurt with the addition of soy protein isolate and spirulina. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), 11(1). https://doi.org/10.33061/jitipari.v11i1.12219

Dewi, Ratih Tiara; Aini, Nur; Haryanti, Pepita; Khairunnisa, Anita; Probowati, Banun Diyah; Arsyistawa, Hadana Sabila, "Characteristics of high-protein corn yogurt with the addition of soy protein isolate and spirulina," JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), vol. 11, no. 1, 2026.

Dewi, Ratih Tiara; Aini, Nur; Haryanti, Pepita; Khairunnisa, Anita; Probowati, Banun Diyah; Arsyistawa, Hadana Sabila. "Characteristics of high-protein corn yogurt with the addition of soy protein isolate and spirulina." JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), vol. 11, no. 1, 2026.

Dewi, et al. (2026) 'Characteristics of high-protein corn yogurt with the addition of soy protein isolate and spirulina', JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), 11(1). doi: 10.33061/jitipari.v11i1.12219.

Dewi, Ratih Tiara; Aini, Nur; Haryanti, Pepita; Khairunnisa, Anita; Probowati, Banun Diyah; Arsyistawa, Hadana Sabila. Characteristics of high-protein corn yogurt with the addition of soy protein isolate and spirulina. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI). 2026;11(1).

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