Beverage betel-finger root is included herbal drinks kinds, recipes from our nation's heritage of Indonesia. Tablet- betel-finger root formed from alloys rhizome finger root retrieval (Boesenbergiae pandurata Roxb) and betel leaf (Pipper betle Linn), which has been extracted into a powder and added ingredients such as sodium bicarbonate and citric acid, and stabilizer effervescent, sucrose and dextrose, which then molded into tablets.

Research conducted at the Laboratory of Technology of Agriculture Department of Agricultural Technology Faculty of Agriculture, University of Muhammadiyah Malang, Integrated Laboratory of the Faculty of Medicine, University of Muhammadiyah Malang, Central Food Laboratory UB Malang, and the Laboratory of the Faculty of Agricultural Technology UB Malang. The study was conducted from February to May 2007. This research used Completely Randomized Design (CRD) is arranged with 2 factors, namely the type of stabilizer and core granule concentration. Data obtained were analyzed by various analysis methods (ANOVA), followed by a real difference test (DMRT) α = 5%, for organoleptic test with the hedonic scale, while the best value determination based on parametric test conducted by test De Garmo.

The results showed that the betel-finger root effervescent tablets at De Garmo known test is the best treatment in the treatment of stabilizer type and concentration of sucrose 70% 30% core granules. Tablet with the combination of stabilizer type and concentration of sucrose 70% 30% core granules (J1K5) has a brightness level (L) 88,4; level of redness (a +) 0.23; level yellow (b +) 15.30; pH 5, 48; violence tablets 10 Kg / sec, and speed tablet solution 0.1115 mg / dt. Tablet solution with a combination of 70% of stabilizer sucrose and 30% core granules have a level of brightness (L) 54.6; level of greenness (a-) 0.40; level of yellow (b +) 4.97; pH value 5.68; and solution viscosity 28.214 cps.