Characterization of Red Beans Yogurt (Phaseolus vulgaris L) with addition of dates (Phoenix dactylifera)

Abstract Yogurt is one of the probiotic products that commonly consumed and widely developed across world. This experiment aims to determine effects red beans, dates, starter culture addition on a certain ratio full cream milk powder characterized by Indonesian National Standard also known as SNI number 2981 :2009. was conducted with beans dates (v/v) were 40:60, 50:50, 60:50 cultures (%v/v) 5, 15, 25. method consisted making juice, juice fermentation. The results showed protein content (%) 40:60 50:50 5,60:40 5; 60:40 15; 25; 25, 25 3.455, 3.63, 3.335, 2.805, 2.965, 2.915, 2.305, 3.10, 3.15. While fat 2.22, 2.015, 1.55, 1.58, 1.515, 1.28, 1.27, 2.20, 1.655; ash 0.795, 0.88, 0.855, 0.835, 0.91, 0.78, 0.82, 0.89. not in accordance only found yogurt 5 (%v/v). made from has potential become healthy drink new taste.