Yenrina, RinaSayuti, KusumaHarahap, Herawati2015-08-012015-08-012015-08-01978-979-792-512-3wahyu sari yenihttp://repository.unri.ac.id/xmlui/handle/123456789/7391The purpose of this study was to determine the effect of ginger (Zingiberofficinale R.) addition on the quality of red beans extract (Vignaangularis L.) as a functional drink.This study was designed using a completely randomized design (CRD) with 4 treatments and 3 replications. The treatments were: A (addition of ginger 0 %), B (addition of ginger 1 %), C (addition of ginger 1.5 %), and D (addition of ginger 2%). Data were analyzed using analysis of variance, if the result shown significantly different, then it is followed by Tukey test HSD at 5% level. The analysis which were done for red bean extract drink as the product includes pH, total solids, viscosity, crude fiber content, ash content, antioxidantactivity and total plate for all products, and to the best products, the analysis of energy content was performed.The results shown that the most preferred product was treatment C (addition of ginger 1.5 %) with preferencevalue of color : 3.25, aroma: 3.30, taste : 3.45 and appearance : 3.15 . With pH: 7.60, total solids: 12.71 %; viscosity 1.70 dPa.s ; crude fiber content of 0.58 %; ash content of 1.11 %; antioxidant activity of 39,12 %; total plate 2.3 x102 CFU/ml ; and energy 190kkal/100 ml.enfunctional drinkred bean extractgingerUR-Proceedings