Abstrak

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Nowadays young areca nuct mixture is used as a health drink called areca juice. Areca juice contains tannin and alkaloid compounds that can be antioxidants, indonesian traditinal ginger-based beverages are believed to the provide a high antioxidants, affect. Based on the benefit of the young nut and ginger as antioxidants, then the two are combined aspotential instant beverage products that are easier to serve. This research aims to detemine the composition of the raw materials and the affect of variations in the addition of ginger to the panelists based preference level organoleptic test reults. Benefits of this research is to increase the difersification of food especially beverages that can improve health. Research on preparation Beverage Ginger (ZingiberOfficinale) Containing Instant Areca (Areca Catechu L.) was conducted with four treatments, namely with the additionon of ginger difference respectively; 5% ( ginger 3.8), 10% (7 of ginger, 6 g), 15% (11,4 g ginger), and 20% (15.2 g ginger) to the total mixture of areca powder (4 g) with powdered sugar (72 g). Furthemore organoleptic test on the first instant drink 600 mL of water was added to each sample. Tests condected on color, aroma, and taste of each sample. Results of this study showed the addition of as much as 3.8 g ginger gives the most preferred color panelists. The addition of as much as 15.2 ginger gives the most preferred scents panelists. The addition of 7.6 g ginger gives the most preferred flavor panelists.