Abstract: The aim of this study was to evaluate the physical and organoleptic properties of dadih supplemented with inulin among students and staffs in University Putra Malaysia during the year 2004. Supplementation of inulin was shown to increase hardness, fracturability and cohesiveness but decrease syneresis of the resulting dadih. In addition, sensory evaluation showed that trained panelist judged dadih made from skim milk and fresh milk as acceptable. The whole study indicates that inulin can be used as additives in dadih making in order to improve the physical properties and sensory of dadih product.