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Abstract. Probiotic are living microorganism if consumed will provided a therapeutic effect on consumers healthy by improving the microflora balance in digesive tract. The utilization of probiotic could be implemented by using varied application which will give beneficial for either human or animal health. The aims of this study was to evaluated quality of Lactic acid bacteria (LAB) as probiotic such as Lactobacillus plantarum YN 1.3 and Lactobacillus pentosus YN 1.6 after freeze drying used Zinc and different binding agent. The binding agent used i.e maltodekstrin, rice flour and skim milk. The results of this experiment showed that LAB decrease after freeze drying where L. plantarum YN 1.3 utilizing maltodextrin decrease 1,21 (Log cfu/g), utilizing rice flour decreased 1,66 (Log cfu/g) and utilizing skim milk LAB decrease 1,04 (Log cfu/g). LAB of L. pentosus YN 1,6 utilizing maltodextrin decrease 1,25 (Log cfu/g), utilizing rice flour decrease 2.11 (Log cfu/g) and utilizing skim milk decrease 1.00 (Log cfu/g). Although total lactic acid bacteria was decreased after freeze drying but overall dried culture still better as probiotic bacteria. Anti microbial activity of starter culture showed that Probiotic bacteria has ability to inhibit all of indicator bacteria such as, Salmonella, E. coli, S. aureus and B. cereus as pathogens bacteria. Evaluation for colour and solubility showed that dry culture used maltodextrin given the best appearance. The conclution of this research that probiotic bacteria L. plantarum YN 1.3 with zinc and maltodextrin as binding agent is the best product after freeze dryng.