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© 2025 Oleh authors. Lisensi Jurnal SOLMA, LPPM-Uhamka, Jakarta. Artikel ini bersifat open access yang didistribusikan di bawah syarat dan ketentuan Creative Commons Attribution (CC BY) license. (http://creativecommons.org/licenses/by/4.0/).
Cara Mengutip
Yarni, M., & Murwitaningsih, S. (2022). The Pembuatan Susu Kedelay Organik Sebagai Salah Satu Peluang Bisnis Penambah Penghasilan Keluarga. Jurnal SOLMA, 10(1s), 90–96. https://doi.org/10.22236/solma.v10i1s.5418
Referensi
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Han, K. K., Soares, J. M., & Haidar, M. A. (2002). Benefits ofSoyIsoflavoneTherapeuticRegimenon Menopausal Symptoms.pdf. Published by Elsevier Science Inc, 99(3), 389–394.
Jain, M. (1988). Educating health workers and villagers on the dietary uses of soy foods in Madhya Pradesh, India. Journal Food & Nutrition Bulletin, 10(4), 41–44. https://doi.org/10.1177/156482658801000421
McCue, P., & Shetty, K. (2004). Health benefits of soy isoflavonoids and strategies for enhancement: A review. Journal Critical Reviews in Food Science and Nutrition, 44(5), 361–367. https://doi.org/10.1080/10408690490509591
Gulo, N. (2006). Substitusi Susu Kedelai Dengan Susu Sapi Pada Pembuatan Soyghurt Instan. 4(2), 70–73.
Hajirostamloo, B. (2009). Comparison of nutritional and chemical parameters of soymilk and cow milk. World Academy of Science, Engineering and Technology, 57, 436–438. https://doi.org/10.5281/zenodo.1077072
Picauly, P., Talahatu, J., & Mailoa, M. (2015). Pengaruh Penambahan Air Pada Pengolahan Susu Kedelai Effect of Water Addition in the Processing of Soya Milk. AGRITEKNO, Jurnal Teknologi Pertanian, 4(1), 8–13.
Vij, S., Hati, S., & Yadav, D. (2011). Biofunctionality of Probiotic Soy Yoghurt. Journal Food and Nutrition Sciences, 02(05), 502–509. https://doi.org/10.4236/fns.2011.25073
Referensi
Han, K. K., Soares, J. M., & Haidar, M. A. (2002). Benefits ofSoyIsoflavoneTherapeuticRegimenon Menopausal Symptoms.pdf. Published by Elsevier Science Inc, 99(3), 389–394.
Jain, M. (1988). Educating health workers and villagers on the dietary uses of soy foods in Madhya Pradesh, India. Journal Food & Nutrition Bulletin, 10(4), 41–44. https://doi.org/10.1177/156482658801000421
McCue, P., & Shetty, K. (2004). Health benefits of soy isoflavonoids and strategies for enhancement: A review. Journal Critical Reviews in Food Science and Nutrition, 44(5), 361–367. https://doi.org/10.1080/10408690490509591
Gulo, N. (2006). Substitusi Susu Kedelai Dengan Susu Sapi Pada Pembuatan Soyghurt Instan. 4(2), 70–73.
Hajirostamloo, B. (2009). Comparison of nutritional and chemical parameters of soymilk and cow milk. World Academy of Science, Engineering and Technology, 57, 436–438. https://doi.org/10.5281/zenodo.1077072
Picauly, P., Talahatu, J., & Mailoa, M. (2015). Pengaruh Penambahan Air Pada Pengolahan Susu Kedelai Effect of Water Addition in the Processing of Soya Milk. AGRITEKNO, Jurnal Teknologi Pertanian, 4(1), 8–13.
Vij, S., Hati, S., & Yadav, D. (2011). Biofunctionality of Probiotic Soy Yoghurt. Journal Food and Nutrition Sciences, 02(05), 502–509. https://doi.org/10.4236/fns.2011.25073
Jain, M. (1988). Educating health workers and villagers on the dietary uses of soy foods in Madhya Pradesh, India. Journal Food & Nutrition Bulletin, 10(4), 41–44. https://doi.org/10.1177/156482658801000421
McCue, P., & Shetty, K. (2004). Health benefits of soy isoflavonoids and strategies for enhancement: A review. Journal Critical Reviews in Food Science and Nutrition, 44(5), 361–367. https://doi.org/10.1080/10408690490509591
Gulo, N. (2006). Substitusi Susu Kedelai Dengan Susu Sapi Pada Pembuatan Soyghurt Instan. 4(2), 70–73.
Hajirostamloo, B. (2009). Comparison of nutritional and chemical parameters of soymilk and cow milk. World Academy of Science, Engineering and Technology, 57, 436–438. https://doi.org/10.5281/zenodo.1077072
Picauly, P., Talahatu, J., & Mailoa, M. (2015). Pengaruh Penambahan Air Pada Pengolahan Susu Kedelai Effect of Water Addition in the Processing of Soya Milk. AGRITEKNO, Jurnal Teknologi Pertanian, 4(1), 8–13.
Vij, S., Hati, S., & Yadav, D. (2011). Biofunctionality of Probiotic Soy Yoghurt. Journal Food and Nutrition Sciences, 02(05), 502–509. https://doi.org/10.4236/fns.2011.25073