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Dates milk tempe is an alternative drink for health, which is made from tempe extract with natural sweetener honey and enriched with dates, so it is safe and healthy for consumption by all ages. The research objectives were to determine: 1) the organoleptic quality of date palm tempe milk; 2) community acceptance of date palm tempe milk; 3) determine the content of carbohydrates, protein and fat. The research method of making date palm milk is carried out in accordance with the procedure for making tempe milk. Organoleptic tests to determine acceptance were carried out on 30 semi-trained and untrained panelists. The nutritional content of date palm tempeh is calculated using the Gizipro application. The results showed that date palm milk has sensory characteristics of sweet and savory taste, aroma of soybean tempeh and dates, thick texture and dark brown color. Contains 5.31 g carbohydrates; 0.11 g protein; 0.14 g fat; and 2.14 mg of calcium. It has low carbohydrates, low fat content compared to tempeh milk, so it can be drunk by all ages and can prevent degenerative diseases.

Wedang cemue is a traditional drink originating from the Ngawi area, East Java. The existence of wedang cemue is getting eliminated due to the presence of instant drink that we ready to serve and more practical. To preserve the existence of wedang cemue, an innovation is needed that can promote its existence, which is made cemue into to instant. The purpose of this study was to determine the preference of instant cemue, as well as to determine of antioxidant activity. The product preference test (taste, color and aroma) used hedonic scale. The preference test involved 25 panelist. A part from the hedonic test, antioxidant activity test were also carried out using the DPPH test. This study used a Completely Randomized Design with 1 factor that is the variation of formulations (4 formulations). Each formulation was repeated 3 times. The data obtained werw analyzed using ANOVA and further testing with DMRT. The results of cemue instant showed that the formulation I obtained higher acceptability on color (3,84), aroma (3,68) and taste (3,88). The antioxidant activity of formulation I showed the highest result (71,507).