Improving soy milk quality with development of technical standard parameters

Soy milk is a known alternative drink for product diversification to increase protein consumption, and is produced by adding water to soy extract. In Indonesia, the Indonesian National Standard for soy milk products (SNI 01-3830-1995) has been provided along with a conformity assessment scheme. However, the accordance with BSN Regulation No. 6 of 2018 with regard SNI Review Guidelines, SNI, published over 5 years ago, needs to be reviewed. This study therefore provides recommendations for standard soy milk technical parameters, using the FACTS method (Framework for analysis, comparison and test of standards). The results of this study are intended to review SNI 01-3830-1995. In addition, the scope of this study is limited to stakeholder identification, technical parameter analysis and comparative analysis of international standards. This study was conducted at CV.X, a soy milk-producing Small and Medium Enterprise (SME) in Bekasi, Indonesia. The selection of SME as stakeholders was conducted to determine the ability to apply SNI. Meanwhile, technical parameter analysis was carried out through product laboratory testing, based on SNI 01-3830-1995. According to the laboratory test results, SMEs have not complied with SNI parameters, including protein, fat and pH requirements. The results of international standard analysis show 5 considerable parameters in CODEX STAN 175-1989, moisture, crude protein, ash, fat and crude fiber, for adoption in the SNI 01-3830-1995 review process, to improve the quality of soy milk in Indonesia.