Background: The development of functional beverages has increased in response to growing consumer awareness of health-promoting food products. Probiotic beverages are widely recognized for their functional benefits, while kecombrang (Etlingera elatior) contains bioactive compounds with antioxidant and antimicrobial properties. Despite its functional potential, the commercial feasibility of kecombrang-based probiotic beverages has not been comprehensively evaluated. This study aimed to assess the business feasibility of producing a kecombrang-based probiotic beverage fermented by lactic acid bacteria. 
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Methods: This study employed a qualitative descriptive approach combined with quantitative analysis. The feasibility assessment covered market and marketing, technical and technological, operational management, legal and waste management and financial aspects. Financial feasibility was analyzed using Net Present Value (NPV), Internal Rate of Return (IRR), Net Benefit-Cost Ratio (Net B/C), Payback Period (PBP), Break-Even Point (BEP) and sensitivity analysis. Primary data were obtained through direct observation and interviews, while secondary data were collected from relevant literature and institutional reports. 
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Result: The results indicate that the kecombrang-based probiotic beverage has promising market prospects supported by increasing demand for functional beverages and the availability of raw materials. The production process is technically feasible and operationally efficient. Financial analysis shows a positive NPV of IDR 185,124,869, an IRR of 16.47%, a Net B/C of 1.53 and a Payback Period of 2.42 years. Sensitivity analysis demonstrates that the business remains feasible under most conditions, except when revenue decreases by 10% or more.

Feasibility Analysis of Kecombrang-based Probiotic Beverage Production Through Lactic Acid Bacteria Fermentation