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Abstrak. Soygurt merupakan minuman hasil fermentasi dari susu kedelai. Penelitian ini bertujuan untuk mengetahui rasio buah dan air serta konsentrasi penambahan bubur buah jamblang yang optimal terhadap kualitas organoleptik fruit soygurt . Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) pola Faktorial yang terdiri dari 2 faktor. Faktor pertama yaitu rasio buah dan air yang terdiri dari 3 taraf (1 : 0, 1 : 0.5 dan 1 : 1). Faktor kedua yaitu konsentrasi penambahan bubur buah jamblang dengan konsentrasi 30% dan 60%. Data dianalisis menggunakan Anova dan uji Duncan untuk melihat perbedaan pengaruh antar perlakuan dengan menggunakan IBM Statistic SPSS 22. Analisis yang dilakukan pada penelitian ini berupa uji organoleptik kesukaan (hedonik). Perlakuan terbaik ditentukan dari keseluruhan parameter uji hedonik yaitu warna, aroma, rasa dan tekstur dengan kisaran nilai 3 (netral) – 4 (suka). Hasil penelitian menunjukkan perlakuan terbaik untuk organoleptik hedonik fruit soygurt pada perlakuan P1F2 (rasio buah dan air 1 : 0 dan konsentrasi buah 60%). Dari hasil penelitian dapat disimpulkan bahwa rasio buah : air dan konsentrasi penambahan bubur buah jamblang mempengaruhi tingkat kesukaan panelis terhadap soygurt jamblang. Abstract : Soygurt is a beverage fermented of soy milk. This study was aimed to determine the optimal ratio of fruit : water and consentration of jambolan fruit on fruit soygurt organoleptic quality. The research was conducted by Rendomized Block Design with 2 factors. The first factor was fruit and water ratio which was consisted of 3 levels (1 : 0, 1 : 0.5 and 1 : 1). The second factor was consentration of jambolan fruit which was consisted of 2 levels (30% and 60%). The data obtained were analyzed by analysis of variance (Anova) to get  the various error estimetors and Duncan’s test by IBM Statistic SPSS 22 further to determine whether there was difference among treatments. Analysis on this research was hedonic organoleptic test. The best treatment was determined from all parameters color, aroma, taste, and texture with the range of value 3 (netral) – 4 (like). The results showed the best treatment for hedonic organoleptic quality of fruit soygurt was P1F2 treatment (1 : 0 of fruit : water ratio and 60% of  fruit consentration). It could be concluded by the results that the fruit : water ratio and fruit consentration influenced the panelist preference levels of soygurt.

Karakteristik Organoleptik Minuman Probiotik Fruit Soygurt dengan Penambahan Puree Buah Jamblang (Syzygium cumini)