ABSTRACT
Times development in the field of food, causes people to prefer instant food because it
is easy to serve and can be consumed in a short time. The use of herbal plants as raw material
aims to provide health benefits for the body, for example meniran plants. This research aims to
make powder drink from various parts of the meniran plant. The manufacture of instant powder
drink begins with making a dry extract of meniran by extracting the leaves, stems, roots, and
whole meniran using 80% ethanol. Furthermore, making the dry extract of Cassia Vera b y
reducing it using 96% ethanol solvent. Observations were made by observing the time dissolved
in water, the insoluble part of the water, the water content of the gravimetric method, the ash
content, and the organoleptic test. The color produced from this instant powder drink ranges
from pale yellow to brownish. There is no distinctive aroma provided by steeping meniran
powder with a slightly sweet taste from stevia sugar. This solution appears homogeneous without
any sediment. The conclusion of this research is that the dissolving time of all instant drink s is
60.17 seconds, the water content is 9.2801-10.7135%, the water insoluble part is 1.9263-
3.1912%, the ash content is 0.0228-0.0278%, and is favored by panealis in terms of taste, color,
aroma, and appearance. Further research is suggested to observe the antioxidant activity and
bioactive components contained in meniran instant powder drink.