This research has been performed to reformulate a ginger-base traditional drink (GBTD) based on the data obtained from a consumer acceptance and their preference on flavor attributes in Bogor community.The research was proceed by selecting GBTD candidate for further optimization using consumer acceptance and preference test,followed by optimization of the selected GBTD,and finally analyzing physico-chemical properties and acceptability of the optimized GBTD formula Respondents have been selected by purposive sampling on ethnic difference.