Increasing the Added Value of Coconut Water to Become a Balinese Coco Kefir Probiotic Drink

Abstract

Balinese Coco Kefir probiotic drink(BCKPD) is a healthy drink that used microbial assistance in the production process. The microbe used were kefir starter which consist of lactic acid bacteria and yeast. The yeast was dominanted by Saccharomyces cerevisiae. The purpose of this study is to increase the added value of coconut water through production BCKPD .The program targets in terms of demographics are 20-40 years old, female and male, adults, people who are on a diet. . Psychographic aspects for people who are busy with work, people with a middle to upper economic segmentation, always want to try something new, have a modern lifestyle and follow trends. The behavioral aspect is intended for people who pay attention to a healthy lifestyle and enjoy trying new drinks. The expected benefit of this program is the creation of new businesses in the field of probiotic drink.Based on the results and discussion it can be concluded that by producing BCKPD , the added value of coconut water was increased by 36.15%. To meet the needs of the community for probiotic drinks it is recommended that production and quality of BCKPD should be improved