Review: Production Mechanism of Yogurt with Additional Plant-Based High Protein for Vegetarian Consumers

¹ Department of Chemical Engineering, Faculty of Engineering, Semarang State University, Semarang 50229, Indonesia
² Department of Integrated Science, Faculty of Mathematics and Natural Sciences, Semarang State University, Semarang 50229, Indonesia
³ Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Indonesia

^* Corresponding author: astrilia.damayanti@mail.unnes.ac.id

Abstract

The world of the food industry is increasingly experiencing the development of various food products, but few products still avoid the emergence of cardiovascular diseases. So, many people are starting to adopt a healthy lifestyle by reducing the consumption of animal products and switching to plant-based products. The development of plant-based Yogurt not only provides healthier choices but also meets the needs of consumers who have special preferences or dietary needs. In addition to being low in fat, this Yogurt can be enriched with additional nutrients such as fiber, vegetable protein, and vitamins, which further increase its nutritional value. With the increasing awareness of healthy and environmentally friendly diets, plant-based Yogurt can be an attractive option for many consumers. The potential of high-protein plant-based Yogurt in Indonesia is quite large, considering the availability of ingredients such as ketapang seeds (Terminalia catappa), yellow pumpkin seeds (Cucurbita moschata), or chia seeds (Salvia hispanica) can be used as an addition in Yogurt to add texture and nutrient content such as protein, fiber, and omega-3 fatty acids.