_____________________________________________________________________________________________________ ≡ Master Student, ⱷ Lecturer, *Corresponding author: Email: rifkydeftian22@gmail.com; Asian Food Science Journal 21(3): 66-72, 2022; Article no.AFSJ.85652 ISSN: 2581-7752 Effect of Stevia (Stevia rebaudiana) Sweetener Addition on Chemical Quality of Synbiotic Yoghurt Containing Extract of Evaporated Red Dragon Fruit Peels (Hylocereus polyrhizus) Rifky Deftian Nurdyanto a*≡ , Manik Eirry Sawitri aⱷ and Abdul Manab aⱷ a Faculty of Animal Science Universitas Brawijaya, Malang, Indonesia. Authors’ contributions This work was carried out in collaboration among all authors. Author RDN wrote the draft of manuscript and performed the statistical analysis. Authors MES and AM designed the study, managed the analysis study and the literature searches. All authors read and approved the final manuscript. Article Information DOI: 10.9734/AFSJ/2022/v21i330419 Open Peer Review History: This journal follows the Advanced Open Peer Review policy. Identity of the Reviewers, Editor(s) and additional Reviewers, peer review comments, different versions of the manuscript, comments of the editors, etc are available here: https://www.sdiarticle5.com/review-history/85652 Received 26 January 2022 Accepted 04 April 2022 Published 06 April 2022 ABSTRACT The research was held from August 2021 until October 2021 in Laboratory Livestock Product Technology Universitas Brawijaya, Malang, Indonesia. Synbiotic yoghurt is a combination of probiotics and prebiotics, so adding stevia sweetener can improve the chemical quality. The purpose of this study was to determine the effect of adding stevia sweetener to synbiotic yoghurt of evaporated red dragon fruit peel extract in terms of chemical quality. The research method used is a laboratory experiment using a completely randomized design (CRD) pattern with four treatments and five replications. The percentage treatment of stevia sweetener carried out was the control treatment 0% (T0), 0.5% (T1), 2% (T2), 3.5% (T3). Data analysis used Analysis of Variance (ANOVA); if the results obtained were significant, the analysis will continue with Duncan's Multiple Range Test (DMRT). The analysis results showed that stevia sweetener concentration added a very significant difference (P<0.01) to total lactic acid, protein content, fat content, and antioxidant activity. Furthermore, based on SNI 2981:2009 regarding the quality of yoghurt, the treatment that has the Original Research Article