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Background: Sweet corn juice contains sugar which is considered to stimulate growth and increase the activity of lactic acid bacteria (LAB). Objective: The purpose of this study was to determine the effect of sweet corn extract substitution on pH values, total LAB and organoleptic properties of yoghurt. Metode: The experimental design for testing pH values and total LAB was a completely randomized design (CRD) with three groups of treatments and two replications if there was an effect of treatment followed by one way ANOVA and not normally distributed. Then continued with Kruskal Wallis. Organoleptic properties was tested using an organoleptic test method with 30 semi trained panellists. The treatment applied was the effect of adding sweet corn extract as much as 30% (F1), 50% (F2) and 70% (F3). Results: The results showed that value of pH were 4.10 - 4.23; total LAB was 119.0 – 165.5 x 107 CFU / ml. The addition of sweet corn juice (30%, 50% and 70%) had a very significant effect (P <0.05) on the quality of texture, aroma, colour and taste. But it didn-t significantly affect total LAB and pH (P> 0.05). Conclusion: This study concluded that yoghurt with the addition of sweet corn extract by 70% had the best quality.