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The aim of this research was to know the content of vitamin C, total dissolved solids and pH value in functional drinks with a combination of pineapple juice and ginger. The test carried out was testing vitamin C, viscosity using Brookfield viscometer and pH value. This research used some treatments levels of comparison of pineapple juice and ginger juice, namely treatment A = pineapple juice 80%: ginger juice 20%, B = pineapple juice 50%: ginger juice 50% and C = pineapple juice 20%: ginger juice 80%. The results showed that the best treatment was treatment A in combination with pineapple juice 80%: ginger juice 20% compared to treatment B = pineapple juice 50%: ginger juice 50% and C = pineapple juice 20%: ginger juice 80% with vitamin C content 12 .98 mg / mL, viscosity 183.53 cP and pH value 4,86.

KARAKTERISTIK VITAMIN C, VISKOSITAS DAN NILAI pH MINUMAN FUNGSIONAL KOMBINASI SARI BUAH NANAS (Ananas comosus) DAN JAHE (Zingiber officinale Roscoe.)