<![CDATA[An instant soybean sprout beverage with added ginger can be produced through a drying process. The choice of drying method and the proportion of added ingredients influence the product's physicochemical and sensory characteristics. This study aimed to determine the effect of the drying method and the addition of ginger on the solubility, moisture content, protein content, and sensory properties of an instant soybean sprout beverage. A factorial Completely Randomized Design (CRD) was employed, involving two factors: the drying method (cabinet dryer vs. oven) and the concentration of instant ginger (0%, 20%, 40%, and 60% relative to the soybean sprout milk). Each treatment was performed in triplicate, resulting in 24 experimental units. Data on protein and moisture content were analyzed using a factorial ANOVA, while sensory (hedonic) data were evaluated using the Friedman test followed by the Wilcoxon post-hoc test. Solubility data were presented descriptively. The results showed a protein content of 15.36–33.45%, a moisture content of 2.18–8.58%, and a solubility of 29.02–72.75%. Both the drying method and the ginger concentration significantly affected moisture and protein content, though no interaction was observed between the two factors. Sensory preference scores differed significantly across products regarding taste, aroma, and powder color, but showed no significant differences in texture or the color of the reconstituted beverage. The product dried in an oven with 60% instant ginger achieved the highest mean preference score for taste (4.16), with a moisture content of 2.18% and a protein content of 17.15%. This formulation may serve as a reference for the development of instant soybean sprout beverages enriched with ginger.]]>
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