Sayuti, IrdaWulandari, SriSari, Dian Kurnia2014-01-292014-01-292014-01-29wahyu sari yenihttp://hdl.handle.net/123456789/5394This research aims to know the effectiveness addition of purple sweet potatoes extract and skim milk to sweet corn yoghurt’s organoleptic by using Lactobacillus acidophilus and Bifidobacterium sp. The research held in Biological Laboratory of Educational Faculty and Chemical Laboratory Result of Fishery in Riau University. Research design have been used was factorial completed randomized design (RAL factorial) which consisted of two factor. First factor is the addition of purple sweet potatoes extract with concentration are 0%, 5%, 10%, 15% and second factor is skim milk with concentration are 0%, 3%, 5%, 7%. Parameter of research is organoleptic which is consisted of texture, color, aroma and taste that’s been explained by descriptive. The best combination of purple sweet potatoes extract and skim milk is U10S5 with the addition of purple sweet potatoes extract 10% and skim milk 5%. The average of organoleptic result are 3,60 of texture, 4,05 of colour, 3,65 of aroma and 3,75 of taste. Whole average of U10S5 is 3,76 with by texture dense, colour young purple, aroma yoghurt and taste sourenyoghurtpurple sweet potatoes extractskim milk