Moringa olifeira (oleifera) has great potential to become the most economically important tree crops for either tropics on subtropics due to its properties which offer nutrition food, clean water, medicine, and income. The commodity contain very strong concentration of Vitamin A, C, B complex, iron, Ca, protein and high essential amino acid which are very important for releasing the extend of malnutrition problem (Elkhalifa et al., 2007). The nutritional benefits of Moringa olifeira (Moringa oleifera Leaves Extract) become well known throughout south western Senegal, and have been socialized through training, guidance and counseling to mothers and local communities. This program was initiated in 1999 and had a good future to be developed (Fuglie, 2001). In Indonesia Moringa oleifera leaf (Moringa oleifera Leaves Extract) and pods are used for making traditional dishes and has not been exploited as source for the production of healthy food. The socialization of Moringa oleifera leaf to women at rural region should be carried out and urgently required. However the preparation management practices for the formulation of healthy food using Moringa oleifera leaf carried out in developing countries such as Indonesia is not always possible. The low level in handing technology of the people at rural region become the main hindrance the extension service for using Moringa oleifera leaf as food supplement in the fresh form. Under such circumstances, the use of Moringa oleifera as raw material for making probiotic product containing Lactobacillus is expected to provide beneficial effect.