Abstract. Moringa leaves have been widely studied about nutritional and usefulness. Seeing the benefits and potential of Moringa leaves, food diversification is carried out as a probiotic product. This study aims to ensure Moringa leaf extract can be a growth medium for Lactobacillus acidophilus bacteria, as well as to obtain a dosage of Moringa leaf extract probiotics that meet the requirements of probiotic drinks based on SNI 7552: 2009. This study uses Lactobacillus acidophilus as a starter in probiotic drinks, the main component of making this probiotic drink is Moringa leaf extract. To ensure that Moringa leaf extract can be used as a bacterial media for Lactobacillus acidophilus, a media fertility test is performed. After the probiotic drink is finished, then several parameters are measured. The parameters of probiotic drinks were observed covering organoleptic and viscosity tests, total amount of lakat acid and bacterial viability. In calculating the number of bacteria using the total plate number method. The results showed that Moringa leaf extract can be a growth medium for the Lactobacillus acidophilus bacteria can be seen from the results of the study the number of bacterial colonies which is 1,9 x . Then the results of bacterial viability on drinking probiotics Moringa leaf extract showed on the first day as much as 2,66 x  and until the twenty-second day the number of colonies was 8,25 x , these results are included in the standard which is more than 1 x .Keywords: Probiotic, Moringa leaf extract, Lactobacillus acidophilus bacteria, SNI 7552: 2009.Abstrak. Daun kelor telah banyak diteliti kandungan gizi dan kegunaannya. Melihat manfaat dan potensi daun kelor, maka dilakukan diversifikasi pangan sebagai produk probiotik. Penelitian ini bertujuan memastikan sari daun kelor dapat menjadi media pertumbuhan bagi bakteri Lactobacillus acidophilus, serta mendapatkan sediaan minuman probiotik sari daun kelor yang memennuhi syarat minuman probiotik berdasarkan SNI 7552:2009. Penelitian ini mengunakan bakteri Lactobacillus acidophilus sebagai starter pada minuman probiotik, komponen utama dari pembuatan minuman probiotik ini adalah sari daun kelor. Untuk memastikan sari daun kelor dapat digunakan sebagai media bakteri Lactobacillus acidophilus dilakukan uji fertilitas media. Setelah minuman probiotik jadi, kemudian dilakukan pengukuran beberapa parameter. Parameter terhadap minuman probiotik yang diamati meliput uji organoleptik dan viskositas, jumlah total asam lakat serta viabilitas bakteri. Dalam menghitung jumlah bakteri menggunakan metode angka lempeng total. Hasil penelitian menunjukan sari daun kelor bisa menjadi media pertumbuhan bagi bakteri Lactobacillus acidophilus dapat dilihat dari hasil penelitian jumlah koloni bakterinya yaitu 1,9 x Kemudian hasil viabilitas bakteri pada minum probiotik sari daun kelor menunjukan pada hari pertama sebanyak 2,66 x  dan sampai hari ke dua puluh dua jumlah koloninya sebanyak 8,25 x , hasil tersebut masuk kedalam standar yaitu lebih dari 1 x.Kata Kunci: Minuman probiotik, Sari daun kelor, Bakteri Lactobacillus acidophilus, SNI 7552:2009.