<![CDATA[Soygurt is a promising plant-based fermented product, but its acceptance is limited by beany flavor and insufficient functional diversification. This study evaluated java plum (Syzygium cumini) puree as a local fruit ingredient to improve the quality of functional fruit soygurt. The experiment used a block randomized design with two factors: java plum-to-water ratio (1:0, 1:0.5, and 1:1) and puree concentration (30% and 60%). Soygurt was produced from soy milk standardized to 16% solid non-fat, inoculated with Lactobacillus bulgaricus and Streptococcus thermophilus at 3% (v/v), and incubated at 43°C for 16 h. Soluble protein, total titratable acidity, pH, lactic acid bacteria count, and viscosity were measured to select the best treatment, followed by ash, fat, anthocyanin, and antioxidant analyses. The best formulation was soygurt with 60% undiluted java plum puree. This treatment showed soluble protein inhibition above 90%, pH 4.25, total acidity 0.82%, lactic acid bacteria count of 9.20 × 10⁹ cfu/g, and viscosity of 602.3 cP. The product contained 0.84% ash, 0.41% fat, 317.3 mg/g anthocyanin, and 52.49% antioxidant activity. Java plum puree improved soygurt functionality through natural purple coloration, antioxidant enrichment, and probiotic viability.]]>
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