<![CDATA[ABSTRACT This study aimed to determine the addition of yellow squash seed and sweet potato filtrates as vegetable milk. This studyused a Factorial Randomized Complete Design (RCD) with the addition of yellow squash seed and sweet potato filtrates ie. 100% : 0%, 90% : 10%, 85% : 15%, 80% : 20%, 75% and 25%, respectively. The results showed that the addition of 90%yellow squash seed filtrate and 10% sweet potato filtrate was the most preferred treatment by panelists with the score of4.05 (like), aroma rating of 3.78 (like) and taste rating of 3.65 (like). The addition of sweet potato filtrate had a verysignificant effect on the organoleptic characteristics of the viscosity, aroma and taste of milk, but had no significant effect onthe color. The nutrition of vegetable milk of selected samples (90%: 10%) had higher contents of protein, fat content,viscosity than control sample (100%: 0%). Keywords: Vegetable milk, sweet potato, yellow squash seed. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi filtrat biji labu kuning dan filtrat ubi jalar sebagai susu nabati.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) factorial dengan penambahan filtrat biji labu kuning dan filtratubi jalar berturut-turut yaitu 100% : 0%, 90% : 10%, 85% : 15%, 80% : 20%, 75% : 25%. Hasil penelitian menunjukkanbahwa penambahan filtrat biji labu kuning 90% dan filtrat ubi jalar 10% merupakan perlakuan yang paling disukai panelisdengan skor penilaian kesukaan terhadap kekentalan sebesar 4.05 (suka), aroma sebesar 3.78 (suka) dan rasa sebesar3,65 (suka). Penambahan filtrat ubi jalar berpengaruh sangat nyata terhadap karakteristik organoleptik kekentalan, aromadan rasa, tetapi tidak berpengaruh nyata terhadap warna. Kandungan gizi susu nabati terpilih (90%:10%) memiliki kadarprotein, lemak dan viskositas yang lebih tinggi dibandingkan dengan kontrol (100%:0%). Kata Kunci: Susu nabati, Ubi jalar, Biji labu kuning.]]>
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