International Journal of Life Science and Agriculture Research

The development of plant-based fermented foods requires a formulation that maintains chemical characteristics while producing appropriate sensory qualities. This study aims to analyze the effect of jackfruit juice addition on vitamin C levels, total phenolics, total soluble solids, and organoleptic characteristics of black soybean-based black soygurt. The study was conducted experimentally in a laboratory using a Completely Randomized Design with five jackfruit juice concentrations, namely 0%, 5%, 10%, 15%, and 20%, with four replications, resulting in 20 experimental units. Vitamin C levels were determined by iodometric titration, total phenolics were analyzed using the Folin–Ciocalteu method, and total soluble solids were measured using a refractometer. Sensory evaluation involved 25 untrained panelists who assessed color, aroma, texture, and taste. Data on vitamin C and total soluble solids were analyzed using ANOVA, while sensory data were analyzed using the Kruskal–Wallis test. The results showed that vitamin C levels increased from 23.65 mg /100 g in the control to 55.00 mg/100 g with the addition of 20% jackfruit juice. Total soluble solids also increased from 13.85 to 15.27 °Brix. In contrast, total phenolics fluctuated and reached the highest descriptive value at a concentration of 5%, namely 115.40 mg GAE/100 g. The addition of jackfruit juice was associated with a more yellowish color, an increase in the unpleasant aroma score, and a thinner texture at concentrations of 15% and 20%. The highest sour taste intensity score was found at a concentration of 10%. The study concluded that jackfruit juice has the potential to increase vitamin C and total soluble solids levels in black soygurt, but changes in chemical and sensory characteristics were not uniform. Further formulation determination needs to consider all quality parameters and testing of consumer preferences as well as product stability and safety during storage.

Black soygurt, jackfruit juice, sensory characteristics, vitamin C.

1. Adebo, O.A., dan Medina-Meza, I.G. Impact of fermentation on the phenolic compounds dan antioxidant activity of whole cereal grains: A mini review. Molecules. 2020; 25(4): 1-19. https://doi.org/10.3390/molecules25040927
2. Adiputra, R., Ramadiyanti, M., Ulfah, T., dan Maesaroh, D.I. Pengaruh lama waktu inkubasi, konsentrasi starter terhadap pH, viskositas dan sifat organoleptik yoghurt susu sapi. Composite: Jurnal Ilmu Pertanian. 2022; 4(2): 81-92. https://doi.org/10.37577/composite.v4i2.557 
3. Anjum, N., Islam, M.N., Roy, J., dan Mahomud, M.S. Enhancing soy yogurt: The impact of mango pulp and alkali blanching on physico-chemical, nutritional dan sensory qualities. Applied Food Research. 2025; 5(2): 1-11. https://doi.org/10.1016/j.afres.2025.100983
4. Ansar, A., Sukmawaty, Putra, G.M.D., dan Najat, N.H. Application of Aloe Vera Gel as an Edible Coating at Jackfruit. Jurnal Agritechno. 2020; 13(2): 77-83. 
5. Anwer, M., dan Wei, M.Q. Harnessing the power of probiotic strains in functional foods: nutritive, therapeutic, dan next-generation challenges. Food Science and Biotechnology. 2024; 33(9): 2081-2095.
6. Cahyanti, A.N., Nofiyanto, E., Sampurno, A., Sudjatinah, dan Iswoyo. Total bakteri asam laktat, pH, aktivitas antioksidan dan kesukaan soygurt nangka dengan penambahan ekstrak rempah Antonia. 2024; 12: 104-112.
7. Choi, Y.M., Yoon, H., Lee, S., Ko, H.C., Shin, M.J., Lee, M.C., Hur, O.S., Ro, N.Y., dan Desta, K.T. Isoflavones, anthocyanins, phenolic content, dan antioxidant activities of black soybeans (Glycine max (L.) Merrill) as affected by seed weight. Scientific Reports. 2020; 10(1): 19960.
8. Cirlini, M., Ricci, A., Galaverna, G., dan Lazzi, C. Application of lactic acid fermentation to elderberry juice: Changes in acidic dan glucidic fractions. Lwt. 2020; 118(1): 108779.
9. Dewi, D.C., Dewi, D.P., Laili, G.D.N., dan Hernawati, H. Kualitas susu kedelai hitam ditinjau dari kadar proksimat, aktivitas antioksidan dan kadar antosianin. Ilmu Gizi Indonesia. 2021; 4(2): 125-134. https://doi.org/10.35842/ilgi.v4i2.197 
10. Dimas, F.N., dan Desna, A.W. Pengaruh penambahan sari wortel pada yoghurt ditinjau dari aw, kadar air, viskositas, total asam tertitrasi dan kadar protein. Jurnal Ilmu-Ilmu Pertanian. 2021; 5(1): 18-23 https://doi.org/10.32585/ags.v5i1.1374
11. Emmawati, A., Rizaini, R., dan Rahmadi, A. Changes the population of total bacteria, lactic acid bacteria, mold/yeast, titratable acid dan sensory response of durian yoghurt. Journal of Tropical AfriFood. 2021; 2(2): 79-89. http://dx.doi.org/10.35941/jtaf.2.2.2020.5131.79-89
12. Engels, W., Siu, J., van Schalkwijk, S., Wesselink, W., Jacobs, S., dan Bachmann, H. Metabolic conversions by lactic acid bacteria during plant protein fermentations. Foods. 2022; 11(7): 1005. https://doi.org/10.3390/foods11071005
13. Esteves, T.C.F., Felberg, I., Farah, A., Faria-Machado, A.F., Walter, E.H.M., Santiago, M.C.P.A., Pacheco, S., Antoniassi, R., Deliza, R., Carrão-Panizzi, M.C., dan Calado, V. Formulation of black soybean yogurt dan evaluation of changes in the bioactive profile dan other compositional aspects during fermentation dan storage. Beverages. 2025; 11(4): 1-22. https://doi.org/10.3390/beverages11040103 
14. Faiz, S.N., Santosa, A.P., Afifah, D.N., dan Purnawanto, A.M. Karakteristik minuman sinbiotik soyghurt kedelai kuning (Glycine max) dan kedelai hitam (Glycine soja L.) dengan penambahan inulin pada konsentrasi yang berbeda. Proceedings Series on Physical & Formal Sciences. 2022; 4: 405-413. https://doi.org/10.26877/jiphp.v6i1.11822
15. Fatmala, N., Adam, K.A., dan Risna, Y.K. Karakteristik sensoris dan nilai pH yoghurt dengan variasi starter bakteri yang di inkubasi selama 8 jam. Jurnal Sains Pertanian. 2023; 7(3): 106-109. https://doi.org/10.51179/jsp.v7i3.2223
16. Gabriela, F.V., Chairunnisa, F., Raniah, N., Pratama, R., Swandi, M.K., dan Azizah, N. Uji organoleptik dan umur simpan soyghurt dengan berbagai konsentrasi gula dan waktu inkubasi. Jurnal Penelitian Biologi, Botani, Zoologi dan Mikrobiologi. 2021; 6(2): 63-69. https://doi.org/10.33019/ekotonia.v6i2.2815
17. Galdane, A.V., Pawar, C.D., dan Kakade, A.R. Physicochemical properties of jackfruit dan kokum. The Pharma Innovation. 2023; 12(12): 50-52. https://www.doi.org/10.22271/tpi.2023.v12.i12a.24471
18. Gaur, G., dan Gänzle, M.G. Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways dan functional metabolites. Current Research in Food Science. 2023; 6: 1-11. https://doi.org/10.1016/j.crfs.2023.100448
19. Grimm, J. E., dan Steinhaus, M. Characterization of the Major Odor-Active Compounds in Jackfruit Pulp. Journal of Agricultural dan Food Chemistry. 2019; 67(20): 5838-5846. https://doi.org/10.1021/acs.jafc.9b01445
20. Gunawan, W.B., dan Basoeki, L.E.A.S. Incorporating watermelon rind into jackfruit seed drink: A functional drink rich in antioxidant dan phenolic compounds. Edufortech. 2022; 7(2): 112-120. https://doi.org/10.17509/edufortech.v7i2.50963
21. Hana, U.R., dan Sujono, T.A. Tinjauan literatur: Aktivitas antioksidan biji kedelai hitam. Usadha Journal of Pharmacy. 2024; 3(4): 453-464. https://doi.org/10.23917/ujp.v4i2.436
22. Harefa, N., Feronika, N., Kana, A.D., Hutagalung, R., Chaterine, D., Bela, Y. Analisis kandungan vitamin c bahan makanan dan minuman dengan metode iodimetri. Science Education dan Application Journal. 2020; 2(1): 35-42. https://doi.org/10.30736/seaj.v2i1.194
23. Hastuti, R., dan Junardi, J. Analisis kadar karbohidrat dan protein pada yoghurt biji nangka. Journal of Food Security and Agroindustry. 2024; 2(2): 54-60.
24. Hossain, A., Dewan, M.F., Billah, M.T., Ahiduzzaman, M. Jackfruit seed as a natural source for protein and mineral enrichment of yogurt. Journal of Food Processing dan Preservation. 2023; 9: 1-13. https://doi.org/10.1155/2023/9899564
25. Istiqomah, N., dan Ramadhani, A.H. Profil vitamin C mangga podang di kecamatan Mojo, Semen, Banyakan dan Tarokan kabupaten Kediri. Jurnal Biologi dan Pembelajarannya. 2018; 5(1): 24-31. https://doi.org/10.29407/jbp.v5i1.12032
26. Jayanti, J., dan Rizkaprilisa, W. Pangan fungsional dari tempe non-kedelai. Science Technology dan Management Journal. 2024; 4(2): 39-44. https://doi.org/10.53416/stmj.v4i2.242
27. Jaywant, S.A., Singh, H., dan Arif, K.M. Sensors and instruments for brix measurement : A Review. Journal Sensors. 2022; 22(6): 1-20. https://doi.org/10.3390/s22062290
28. Kong, X., Xiao, Z., Du, M., Wang, K., Yu, W., Chen, Y., Liu, Z., Cheng, Y., dan Gan, J. Physicochemical, textural, and sensorial properties of soy yogurt as affected by addition of low acyl gellan gum. Gels. 2022; 8(7): 1-11. https://doi.org/10.3390/gels8070453
29. Krawan, Y., Hervelly, H., dan Pirmansyah, W. Korelasi konsentrasi black tea powder (Camelia sinensis) terhadap mutu sensori produk dark chocolate. Pasundan Food Technology Journal (PFTJ). 2019; 6(2): 83-128. https://doi.org/10.21776/ub.jpa.2025.013.04.1
30. Kunnaryo, H.J.B., dan Wikdanari, P.R. Antosianin dalam produksi fermentasi dan perannya sebagai antioksidan. Journal of Chemistry. 2021; 10(1): 1-108. https://doi.org/10.26740/ujc.v10n1.p24-36
31. Kusnadi, J., dan Rahmawati, D. Penambahan sari buah murbei (Morus alba L) dan gelatin terhadap karakteristik fisiko-kimia dan mikrobiologi yoghurt susu kedelai. Jurnal Pangan dan Agroindustri. 2017; 5(3): 83-94.
32. Liu, Q., Xu, J., Zhou, X., Li, P., Zhang, X., Jiang, L., and Liu, Y. Studying the release of soybean taste-active peptides prepared by proteases derived from different fungi through Peptidomics. Food Chemistry. 2025; 484(35): 144443. https://doi.org/10.1016/j.foodchem.2025.144443
33. Lu, C., Zhang, J., Zhao, X., Zi, Y., and Xiao, X. Biotransformation of Phenolic Acids in Foods : Pathways, Key Enzymes, and Technological Applications. Foods. 2025; 14(13): 1-27. https://doi.org/10.3390/foods14132187
34. Maoka, T. Carotenoids as natural functional pigments. Journal of Natural Medicines. 2020; 74(1): 1-16.
35. Fauzia, A.N., dan Amir, S. The improvement of yogurt quality with the introduction of gandaria (BoueaMacrophylla Griffith). Jurnal Gizi Kerja dan Produktivitas. 2024; 5(2): 286-294. http://dx.doi.org/10.62870/jgkp.v5i2.283
36. Margareta, M. 2021. Pengaruh lama perendaman biji kedelai (Glycine max L . Merr) terhadap karakteristik organoleptik susu kedelai. Journal of Agriculture and Humavs Resource Development Studies. 2021; 2(1): 9-14. https://doi.org/10.46575/agrihumanis.v2i1.90
37. Marjoni, M.R., Afrinaldi, dan Novita, A.D. Kandungan total fenol dan aktivitas antioksidan ekstrak air daun kersen (Muntingia calabura L.). Jurnal Kedokteran YARSI. 2017; 23(3): 187-196.
38. Maulani, S.N.R. Review: Jus buah terfermentasi sebagai minuman probiotik. Jurnal Riset Teknologi Pangan dan Hasil Pertanian. 2023; 4(1): 18-28. https://doi.org/10.54367/retipa.vi.3019
39. Mukarami, K., Matsuno, M., dan Shimoyamada, M. Investigating thermal denaturation kinetics of 7S and 11S proteins and lipoxygenase in soymilk through ohmic heating. Journal of Food Process Engineering. 2023; 46(12): 1-10. https://doi.org/10.1111/jfpe.14493
40. Nguyen, T., Tuong, T., Tran, V., Huynh, Q., dan Dang, T. Accelerating the coagulation of germinated soymilk by glucono-δ-lactone using different physical treatments and quality assessment of separated soybean whey. Food Chemistry : X. 2026; 35: 1-11. https://doi.org/10.1016/j.fochx.2026.103724 
41. Pérez, M., Dominguez-López, I., dan Lamuela-Raventós, R.M. The chemistry behind the folin-ciocalteu method for the estimation of (Poly)phenol content in food: Total phenolic intake in a mediterranean dietary pattern. Journal of Agricultural dan Food Chemistry. 2023; 71(7): 17543-17553. https://doi.org/10.1021/acs.jafc.3c04022
42. Permadi, E., Suciati, F., dan Lestari, R.B. Kualitas yoghurt susu kambing PE dengan suplementasi ekstrak buah lakum terhadap viskositas, total asam dan total padatan terlarut. Jurnal Sains Peternakan. 2021; 9(1): 40-47. https://doi.org/10.21067/jsp.v9i1.5668
43. Rahayunia, S., dan Rusmiyanto, E. Pengaruh penambahan sari buah lakum (Cayratia trifolia (L.) Domin) terhadap kualitas dan penerimaan organoleptic pada yoghurt. Protobiont. 2018; 7(2): 1-9 https://doi.org/10.26418/protobiont.v7i2.25291
44. Sionek, B., Szydłowska, A., Trząskowska, M., dan Kołożyn-Krajewska, D. The impact of physicochemical conditions on lactic acid bacteria survival in food products. Fermentation. 2024; 10(6): 1-17. https://doi.org/10.3390/fermentation10060298
45. Sitohang, A. Merancang minuman fungsional fruit tea nangka. Jurnal Riset Teknologi Pangan dan Hasil Pertanian. 2022; 2(2): 126-136. https://doi.org/10.54367/retipa.v2i2.1892
46. Solichah, A.I., Anwar, K., Rohman, A., dan Fakhrudin, N. Profil fitokimiadan aktivitas antioksidan beberapa tumbuhan genus artocarpus di Indonesia. Journal of Food dan Pharmaceutical Sciences. 2021; 9(2): 443-460. https://doi.org/10.22146/jfps.2026
47. Su’i, M., Cendia, M.P., dan Anggraeni, F.D. Pengembangan produk yoghurt dari santan kelapa dan susu sapi (kajian dari suhu dan lama inkubasi). Jurnal Teknologi Industri Pertanian. 2025; 19(1): 104-113. https://doi.org/10.21107/agrointek.v19i1.17429 
48. Suo, H., Xiao, S., Wang, B., Cai, Y., and Wang, J. Waste to wealth : dynamics and metabolic profiles of the conversion of jackfruit flake into value-added products by different fermentation methods. Food Chemistry: X. 2024; 21(1): 1-11. https://doi.org/10.1016/j.fochx.2024.101164
49. Suo, H., Xiao, S., Wang, B., Cai, Y., dan Wang, J. Insights into physicochemical and sensory properties and metabolomics changes of antioxidant-rich jackfruit juice fermented by lactic acid bacteria. Food Bioscience. 2024; 58(7): 103815. https://doi.org/10.1016/j.fbio.2024.103815
50. Syarifah, D.L., Sachriani, dan Ngurah, I.G.A. Pengaruh penggunaan sari buah nangka (Artocarpus Heterophyllus) pada pembuatan cendol terhadap nilai Ph, daya serap dan mutu sensoris. Jurnal Ilmiah Wahana Pendidikan. 2026; 12(3.B): 71-85. 
51. Uemuramanda, K.M. dan Parsuhip, A. Karakteristik fisikokimia dan sensori yoghurt sari kacang arab dengan penambahan sari bit merah. Jurnal Teknologi Pangan dan Kesehatan. 2025; 7(2): 64-72. https://doi.org/10.36441/jtepakes.v7i2.3461
52. Victoria, O., Folakemi, O.A., dan Olugbemiga, O.S. Unveiling the role of functional foods with emphasis on prebiotics and probiotics in human health: A review. Journal of Functional Foods. 2024; 119(3): 1-16. https://doi.org/10.1016/j.jff.2024.106337
53. Wardhana, M.Y., Chairuni, A.R., dan Makmur, T. Daya terima konsumen terhadap produk olahan minuman serbuk dari limbah biji nangka (Arthocarphus heterophilus). MAHATANI: Jurnal Agribisnis (Agribusiness dan Agricultural Economics Journal). 2022; 5(1): 90-97. https://doi.org/10.52434/mja.v5i1.1766 
54. Zhao, Y.S., Eweys, A.S., Zhang, J.Y., Zhu, Y., Bai, J., Darwesh, O.M., Zhang, H.B., dan Xiao, X. Fermentation affects the antioxidant activity of plantbased food material through the release dan production of bioactive components. Antioxidants. 2021; 10(12): 1-15. https://doi.org/10.3390/antiox10122004