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Cavendish banana [CB] is a widely known fruit for its high saccharide content and many volatile aroma compounds [esters and alcohols]. Integrating CB to rice bran yogurt [RBY] is expected to enhance the sensory properties, however, its contents of starch, simple sugars and organic acids may affect LAB's growth, which impacts the physicochemical and sensory properties of RBY. The aim of this study was to ascertain the microbiological, physicochemical and sensory properties of RBY integrated with CB puree at various concentrations. The research design used was randomized block design (RBD) with single factor, namely the concentration of CB puree which consisted of 6 (six) treatment levels; 0%, 5%, 10%, 15%, 20%, and 25% (w/v) with 4 (four) repetitions. Results showed that the integration of CB puree has significantly affected the total LAB (P < 0.05), pH and sensory preferences of RBY (appearance and mouthfeel), however, it has no significant effect on the titratable acidity (as %lactic acid) (P > 0.05), syneresis and taste preferences of RBY. The total LAB of RBY integrated with various CB puree concentrations ranged from 8.8989 to 9.2461 log CFU/g with pH 4.298-4.605 and titratable acidity (as %lactic acid) 0.9418-1.0263%. Syneresis varied between 0.821-1.528% (day 0) and 0.584-1.154% (day 7). Increment levels of integration of CB puree reduced the appearance and mouthfeel preferences, while taste preferences tended to increase up to 15% level of integration. CB puree exerted a praising effect on the microbiological, physicochemical and sensory properties of RBY.

yogurt, rice bran, Cavendish banana puree