<![CDATA[Yoghurt is a food product rich in probiotics that is able to improve the balance of intestinal microflora. Taro tubers are a food ingredient with great potential as a source of prebiotics because they contain inulin, raffinnose and resistant starch. The aim of this research is to produce local food ice cream innovations with the best ratio of yoghurt and taro flour based on physicochemical and sensory characteristics. This study used a group random design (rak) with 4 combination treatments p0 (28:0), p1 (19:9), p2 (10:18), and p3 (1:27) treatments repeated 3 times, resulting in 9 experimental units. treatments that have a real impact will be further tested by beda nyata jujur (BNJ) at a trust level of 5%. The results of the research that have been carried out show that the p3 treatment with a concentration of 1% yoghurt and 27% taro flour produces the best quality ice cream based on physical and chemical parameters. The best treatment was obtained from the ratio of yoghurt and taro flour to the concentration of yoghurt and taro flour (1:27) with physicochemical characteristics, melting power value of 37.21 minutes, overrun 89.11%, pH 6.21, total dissolved solids (TPT) 31, 60%, fat 4.90 g, color profile L* worth 34.20, color a* worth 4.93, color b* worth 10.66, and organoleptic test results for color parameters 3.03, aroma 3.17, texture 2.37, taste 2.57, overall favorability 2.60.]]>
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