This research successfully developed and characterized a non-dairy yogurt alternative using nipa fruit

(Nypa fruticans Wurmb.) as the primary ingredient, demonstrating its viability as a nutritious and

sustainable base for fermented dairy alternatives. Through systematic experimentation with varying

sugar concentrations (0%, 0.25%, 0.5%, and 0.75%), the study revealed that formulations containing

0.5-0.75% sugar (Treatments B and C) yielded superior sensory and physicochemical properties

compared to the control. These optimal treatments produced yogurt with excellent organoleptic

qualities, particularly in terms of taste and texture, while maintaining appropriate fermentation

parameters including a stable pH range of 4.17-4.24 and consistent fermentation temperatures

between 27.47-27.57°C. The highest viscosity (9572.23 cP in Treatment C) and robust lactic acid

bacteria viability (5.41 log CFU/mL in Treatment B) confirmed the technical feasibility of nipa fruit

yogurt production. These findings not only establish nipa fruit as a promising raw material for non-

dairy yogurt but also open avenues for future research into functional ingredient optimization and

detailed nutritional profiling to enhance both the product's sensory appeal and potential health benefits

as a probiotic food. The study contributes valuable insights to the growing field of plant-based dairy

alternatives while highlighting the untapped potential of underutilized tropical fruits in value-added

food product development.

Keywords: Non-Dairy Yogurt, Nipa Fruit, Nypa Fruticans, Fermentation, Lactic Acid Bacteria.