Abstract
Chocolate (Theobrema cacao Linnaeus) is a plantation commodity that is most important in Indonesia's economic development. In South Sulawesi, especially the Tarengge area, East Luwu Regency, there is no innovation of chocolate drinks in East Luwu. While in the area of East Luwu district is famous for being a district with the largest producer of chocolate fruit in South Sulawesi, the purpose of this study was to determine the effect of the addition of ginger to ginger chocolate instant drink with the best ratio of chemical tests including yield, moisture content and organoleptic.
 This study was conducted with four treatments with three repetitions. the comparison of ginger in instant drinks with the ratio of A (without ginger), B (1: 1), C (1: 1.5), D (1: 2). This study uses the Complete Randomized Design (CRD) analysis method, and will be followed by an additional test, namely the Duncan Test if there are significant differences.
 The highest sugar content was found in treatment B (1;1) 29.41, and the highest water content was in treatment C 3.00 (1:1.5). While the highest treatment in color aspect A1 (Control), aroma aspect C (1:1.5) and taste aspect C (1:1.5) and texture aspect D (1:2).
 Keywords: Chocolate Fruit, Ginger, Sugar content, Crystallization, Instant Beverage
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