<![CDATA[Yoghurtbeet is a blend of fermented products (yogurt) with fruit juice, Yoghurtbeet is included in the Greek Yoghurt group because it is obtained from the lactic acid fermentation process through three times the filtration process so that it has a lower carbohydrate content, but the amount of protein is higher than ordinary yogurt. Beetroot (Beta vulgaris L) is a source of nutrients rich in primary metabolites and secondary metabolites, so if consumed it is good for the health of the body. By combining yogurt and beet juice, it is expected that a food product with the best nutritional value will be obtained from the combination of the two ingredients. This activity aims to determine the physico-chemical characteristics of yogurt combined with Beet fruit juice and provide knowledge/experience in producing Yoghurtbeet. The results showed that the chemical composition of yogurt, namely Ash content of yogurt showed a value of (p>0.05) (0.9 g/100g), Moisture content in Beet yogurt was (p≤0.05) worth (77.9 g/100g). Yoghurt with Beet fruit content has a protein content of (3.3g/100g) (p≤0.05). And fat content was (2.5 g/100g) (p≤0.05). Lactose content was (3.3 g/100 g) and carbohydrate content was (15.3g/100 g) with a value of (p≤0.05). Yoghurtbeet has a fairly high pH of (4.1) (p≤0.05) This can be caused because beetroot is rich in antioxidants which are generally composed of phenolic compounds. Color analysis showed that yogurt supplemented with beet fruit extract/juice gave a pink color (L*=50, a*=31 and b*=2.3).]]>
