STUDY ON FERMENTATION CONDITIONS FOR "YOGURT" PRODUCTION FROM SOYBEAN (Glycine max (L.) Merill) AND JACKFRUIT SEED (Artocarpus heterophyllus Lam.)

Abstract

Nowadays, consumers tend to consume plant-based products due to their high nutritional value and health benefits, making plant-based yogurt a potential product for development. In this study, milk liquid from soybean and jackfruit seed were used to completely replace animal milk in the yogurt fermentation process. This approach contributes to increasing the value of agricultural products and utilizing the abundant by-product of jackfruit seeds. The objective of this study was to develop a fermentation process for soybean and jackfruit seed “yogurt” by determining (i) the commercial bacterial strain, (ii) sugar content and the soybean-to-jackfruit seed ratio, (iii) fermentation temperature, time, and bacterial inoculum concentration. The results revealed that the commercial bacterial strain “Start for yogurt (SC)” effectively fermented the mixture, yielding yogurt with favorable physicochemical, microbiological, and sensory properties. The optimal conditions were identified as a soybean-to-jackfruit seed milk ratio of 6:4, 15% (w/v) sucrose addition, an inoculum concentration of 2.3% (v/v), and fermentation at 44.6°C for 7.01 h.