<![CDATA[White turmeric instant drink is a ready-to-eat herbal product that is practical, dissolves easily, and has a long shelf life. However, the negative perception of its bitter taste has led to low public interest, especially the millennial generation. Innovation is needed to make the product more attractive and desirable. One innovation effort is to add rosella flower powder (Hibiscus sabdariffa), which contains anthocyanins as a natural colorant and has a sour taste that can suppress the bitter taste of white turmeric. This study aims to determine the effect of adding rosella flower powder on the organoleptic characteristics of white turmeric instant drink. The research was conducted experimentally using a Randomized Group Design (RAK) with three treatments (P1 = 2%, P2 = 4%, P3 = 6%) and three replications. Organoleptic tests were conducted on taste, aroma, color, texture, and overall acceptance by 30 panelists. The results showed that the best treatment was obtained in P3 (6%), with the highest level of liking in color (83.3%), taste (71.1%), aroma (68.9%), texture (61.1%), and overall acceptance (60%). Whereas P2 and P1 are less desirable with P2 value of color (48.9%), taste (48.9%), aroma (47.9%), texture (50.0%), overall acceptance (47.8%) and P1 color (43.3%), taste (40.0%), aroma (45.6%), texture (45.6%), overall acceptance (42.2%). The addition of rosella powder can improve the sensory quality and attractiveness of white turmeric instant drink.]]>
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