Ramadhan, Jovi AfriRossi,Evy.Sribudiani,Evi2013-01-262013-01-262013-01-26Arnalishttp://repository.unri.ac.id:80/handle/123456789/1643Jovi Afri Ramadhan, Jur. 2012The purpose of this study was to obtain the best ratio of soy milk with low fat milk to produced the highest quality soyghurt. A Completely Randomized Design (CRD) was used in this research with four treatments and three replications treatment consists of S1 (soy milk 100: low fat milk 0), S2 (80 soy milk: low fat milk 20), S3 (soymilk 70: low fat milk 30), S4 (60 soy milk: low fat milk 40). The results showed that the ratio of soy milk with low fat milk significantly affected the degree of acidity (pH), total lactic acid and fat content. The best treatment in this study was S4.othersoyghurt,low fat milklactic acid bacteriastudent Paper Post Degree