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Abstrak Yoghurt merupakan produk olahan susu dari hasil fermentasi bakteri asam lakat (BAL) sebagai starter yaitu Lactobacillus bulgaricus dan Streptococcus thermophilus. Yoghurt dalam penelitian ini dibuat dari susu sapi dengan penambahan ekstrak daun kelor dengan waktu inkubasi tertentu. Tujuan dari penelitian ini adalah: 1) untuk mengetahui pengaruh penambahan ekstrak daun kelor dan waktu inkubasi terhadap sifat orgnoleptik yoghurt, yang meliputi: warna, aroma, rasa, tekstur, kekentalan, rasa dan kesukaan. 2) mengetahui kandungan gizi yoghurt hasil organoleptik terbaik. 3) mengetahui harga jual per 100 gram yoghurt yang diperoleh  dari uji organoleptik terbaik.                 Jenis penelitian adalah penelitian eksperimen 2 faktor. Faktor pertama esktrak daun kelor 20%, 30%, 40%. Faktor kedua waktu inkubasi 4 jam, 5 jam, 6 jam. Teknik pengumpulan data dengan uji organoleptik menggunakan lembar observasi oleh panelis berjumlah 30 orang. Hasil organoleptik dianalisis menggunakan statistik anava ganda dan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa: 1) Penambahan ekstrak daun kelor berpengaruh nyata terhadap warna, aroma, kekentalan dan rasa,  namun tidak berpengaruh nyata terhadap  tekstur dan kesukaan. Waktu inkubasi berpengaruh nyata terhadap kekentalan, rasa dan kesukaan, namun tidak berpengaruh nyata pada warna, aroma dan tekstur. Interaksi ekstrak daun kelor dan waktu inkubasi tidak berpengaruh nyata pada semua kriteria.  2) Produk terbaik yoghurt yaitu C (jumlah ekstrak daun kelor 20% dan waktu inkubasi 6 jam) mengandung karbohidrat 2,84%, protein 4,75%, lemak 69,57% kalsium 3,087%, Besi 6,277%, vitamin A 2,885 ppm, dan vitamin C 14,652 ppm, Bakteri Asam Laktat (BAL) 1,2x104 dan pH 5,97. 3) Harga jual per 100 ml yoghurt yang diperoleh dari uji organoleptik terbaik adalah Rp. 2.500,- Kata Kunci: Ekstrak daun kelor, Waktu  Inkubasi , Sifat organoleptik yoghurt Abstract Yoghurt is a product of fermented dairy laktat acid bacteria (BAL) as starter, namely Lactobacillus bulgaricus and Streptococcus thermophilus. Yoghurt in this study is made from cow's milk with the addition of moringa leaf extract with a certain incubation time. The purpose of this study were: 1) to determine the effect of Moringa leaf extract and incubation time for yoghurt orgnoleptik properties, which include: color, aroma, taste, texture, consistency, taste and preferences. 2) determine the nutrient content of yogurt best organoleptic results. 3) determine the selling price per 100 grams of yogurt obtained from the best organoleptic test. This type of research is experimental study 2 factors. The first factor moringa leaf extract 20%, 30%, 40%. The second factor incubation time of 4 hours, 5 hours, 6 hours. Data collection techniques using observation sheet organoleptic test by panelists were 30 people. Organoleptic results were analyzed using ANOVA statistical double and a further test of Duncan. The results showed that: 1) Addition of Moringa leaf extract significantly affect the color, aroma, consistency and flavor, but did not significantly affect the texture and joy. The incubation time significantly affect the viscosity, taste and preferences, but had no significant effect on the color, aroma and texture. Moringa leaf extract interaction and incubation time no real effect on all the criteria. 2) The best products yoghurt namely C (number of moringa leaf extract 20% and incubation time of 6 hours) contains carbohydrates 2.84%, 4.75% protein, 69.57% fat calcium 3.087%, 6.277% iron, vitamin A 2,885 ppm and vitamin C 14.652 ppm, Lactic Acid Bacteria (LAB) 1,2x104 and pH 5.97. 3) The selling price per 100 ml yogurt obtained from the best organoleptic test is Rp. 2500, - Keywords: Moringa leaf extract, Incubation time, the organoleptic properties of yoghur

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