Abstract
This utility model relates to food processing in particular to process of producing Lubeg (Syzygium sp)-flavored yoghurt. Lubeg fruit was used as flavorant in the form of puree. For the preparation of the yoghurt, fresh milk was partially heated then added with skim milk. Followed by pasteurization, cooling, inoculation of starter cultures, fermentation, addition of lubeg puree, packing, labelling, and storing of the lubeg-flavored yoghurt.