<![CDATA[Yoghurt is a fermented dairy product that typically uses cane sugar as a sweetener. Palm sugar and honey have the potential to be used as alternative sweeteners in yoghurt production. This research aimed to determine the effect of using palm sugar and honey on the pH and organoleptic quality of cow’s milk yoghurt. This research was conducted from November to December 2025 at the Post-Harvest Laboratory of the Faculty of Agriculture, University of Garut. The research method used was an experimental design with a completely randomized design (CRD) consisting of 6 treatments and 3 replicates, namely P1 = 0% palm sugar + 5% honey, P2 = 1% palm sugar + 4% honey, P3 = 2% palm sugar + 3% honey, P4 = 3% palm sugar + 2% honey, P5 = 4% palm sugar + 1% honey, and P6 = 5% palm sugar + 0% honey. The parameters observed included pH, color, taste, aroma, and texture. The data obtained were analyzed using analysis of variance and continued with Duncan’s multiple range test if the results was significant (P < 0.05). The results showed that the use of palm sugar and honey at different doses has a significant effect (P<0.05) on the pH and texture of yoghurt, but did not has a significant effect (P>0.05) on the color, taste, and aroma of yoghurt. The use of 4% palm sugar and 1% honey in yoghurt gives optimal results for the yoghurt’s pH and texture.]]>
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