ITB Students Introduce SOYBE, Soy Milk Yoghurt with Beta-carotene Fortification for Lactose Intolerance Issues
BANDUNG, itb.ac.id—Three ITB students from the Food Engineering Study Program won 3rd place in CARBON 2023: Chemical Industry Technology Biggest National Competition which was held by the Universitas Padjadjaran Chemical Industry Technology Student Association. They are Richika Tiera Vega Rahmani (14321002), Reisa Nopianti (14321019), and Napitupulu Kita Morgana (14321020).
Raising the sub-theme of biotechnology innovation in the Creative Business Plan competition branch, the three of them submitted an idea for the development of beta-carotene fortified soymilk yogurt branded as SOYBE. Yoghurt as the main ingredient was chosen because apart from being highly nutritious, this product is also in demand by many people from various backgrounds, so the target market is very broad.
"As we know, yogurt has one of the top positions as a nutrient-rich food product, so our product will later be correlated with the consumers’ nutritional needs," Kita, one of the team members, said.
The idea of developing SOYBE came because cow's milk-based yogurt was often unable to reach special market segments. For example, consumers with lactose intolerance and vegan consumers.
In addition, the production process of cow's milk-based yogurt produces much higher carbon emissions compared to soy milk-based yogurt. This is because in the production of cow's milk-based yogurt, the processes that occur on livestock farms produce the greatest carbon emissions compared to other chain processes.
According to the Food and Agriculture Organization (FAO), total carbon emissions from all livestock activities in the world reach 7.1 gigatons per year or about 14.5 percent of all emissions produced by human activities. Therefore, SOYBE is an alternative solution to reduce carbon emissions from consumption activities based on the 2nd and 13th points of the Sustainable Development Goals (SDGs), which is a world without hunger and tackling climate change.
Another team member, Richika, said that most people still think that reducing carbon emissions can only be done through the use of environmentally friendly vehicles or other big steps.
"Even though it's as simple as changing daily consumption patterns, we actually have a role in reducing global carbon emissions," Richika explained.
By considering these various factors, the three of them agreed to explore ideas for yogurt innovations made from soy milk fortified with beta-carotene. Besides having a more complex nutritional content, their SOYBE product is also proven to be environmentally friendlier and safer for people with lactose intolerance.
SOYBE's opportunity as an alternative food product is also getting bigger with the trend shift in consumer behavior towards eco-friendly behavior.
"From SWOT analysis results, our products have the opportunity to be more preferred by people with lactose intolerance and community groups with high concern for the environment," Reisa stated at the end of the interview.
Reporter: Hanifa Juliana (Urban and Regional Planning, 2020)
Translator: Hanna Daniela Ayu (Aerospace Engineering, 2021)
Editor: Ayesha Lativa Mafaza (Postharvest Technology)
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