<![CDATA[In the modern era, there are changes in people's lifestyles and worsening environmental conditions which cause people to be exposed to free radicals. Free radicals can be prevented with antioxidant compounds. Binahong leaves and red ginger contain antioxidant compounds in the form of flavonoids, saponins, tannins, alkaloids, polyphenols. The product innovations that can be made wasfunctional drinks. This research aims to determine the quality, flavonoid content and antioxidant activity of functional powder drinks from binahong leaves and red ginger. This research used a quantitative descriptive research methods. Analysis of flavonoid levels and antioxidant activity in powder drinks using UV-Vis spectrophotometry. The organoleptic powder drink in F1 was brownish yellow, in F2 and F3 were yellow. F1, F2 and F3 had a sweet taste and aroma typical of red ginger with a water content of 1.375±0.051%; 1.791±0.073%; and 2.364±0.032%. The pH value in F1, F2, and F3 were 6.071±0.001; 6.274 ± 0.002; and 6.309 ± 0.001. Powdered drinks positively contained flavonoids were respectively of 4.527±0.104%; 4.678±0.050%; and 4.831±0.146%. The IC50 values for F1, F2, and F3 were respectively 97.54±1.73 ppm (strong); 72.69±0.81 ppm (strong); and 46.78±2.20 ppm (very strong). Powder drinks comply with quality requirements according to SNI 01- 4320-1996.]]>
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