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The increasing public awareness of the importance consuming healthy food, encourage the development food of biotechnology. Yogurt is a biotechnology processed food made from milk which has been fermented by Lactobacillus and Streptococcus lactic acid bacteria which have antioxidant activity. The weakness of yogurt products is that in the manufacturing process there is a decrease in water holding capacity (whey off), this is caused by a decrease in the pH of yogurt in the range of the casein isoelectric point which affects the quality of the yogurt end product. The purpose of this study is to maintain the final quality of yogurt with the addition of natural taro flour stabilizers. The method used in this study is comparing the concentration of natural stabilizer 2.5%, 1.25%, 0.165%, 0.1% and incubation time 9 hours, 18 hours, 24 hours, 34 hours. Parameters of observation are the analysis of the physico-chemical properties of yogurt. The results showed the best yogurt with fat content (0.51%), potassium (2354.64 mg / kg), nutrient content (612.8 kcal energy; protein 12.7; carbohydrate 9.85 g; calcium 120.29 g; phosphorus 223 , 5g; Iron 20.3g; Vitamin A 484mg; vitamin B 0.387mg; vitamin C 1.81 mg)), and organoleptics showed that panelists preferred yogurt variants (sweet taste). The best yogurt is that there is no decrease in the binding capacity of the water with the addition of a natural stabilizer with an incubation period of 24 hours with a 0.1% stabilizer.