Pumpkin (Cucurbita moschata) has excellent source of β-carotene, but it has low protein and fiber so mung bean and rice bran was added in making instant drink. Drying method may influence and change physicochemical behavior so the pumpkin powder made from spray drying, cabinet drying, and freeze drying was characterized. The effect of pumpkin powder and mung bean concentration (50:50, 55:45, and 60:40) and amount of rehydration water (78%, 80%, 83% for spray drying powder and 88%, 90%, 92% for cabinet drying powder) was observed. The pumpkin powder from spray drying and cabinet drying was used to make instant drink. The parameters used to characterize the pumpkin powder were the moisture content, solubility time, solubility, color, β-carotene, and hygroscopicity. The powder was not hygroscopic and it was shown that dehydration decreases the β-carotene and it made changes in color. The solubility time was influenced by the water temperature; higher temperature was reduced solubility time. The best formulation from organoleptics and viscosity were found in concentration 55:45 with 80% amount rehydration water for the spray drying and 90% for cabinet drying. / Labu kuning (Cucurbita moschata) memiliki keunggulan dalam beta karoten, namun rendah kandungan protein dan serat sehingga ditambahkan kacang hijau dan bekatul dalam pembuatan minuman instan. Proses pengeringan dapat merubah sifat fisiko kimia bahan baku sehingga serbuk labu kuning yang dihasilkan akan dikarakterisasi. Pengaruh konsentrasi serbuk labu kuning:grits kacang hijau (50:50,55:45,dan 60:40) dan jumlah air rehidrasi (78%, 80%,83% untuk spray drying dan 88%,90%,92% untuk cabinet drying) dilakukan untuk menentukan formulasi terbaik. Parameter karakterisasi serbuk labu kuning antara lain adalah kadar air, waktu larut, kelarutan, warna, beta karoten, dan higroskopisitas. Serbuk yang dihasilkan bersifat tidak higroskopis dan mengalami penurunan beta karoten yang disebabkan oleh proses pengeringan. Penurunan beta karoten dapat mempengaruhi warna serbuk yang dihasilkan. Waktu larut dipengaruhi oleh suhu air, yaitu semakin tinggi suhu air maka waktu larut yang dibutuhkan semakin singkat. Formulasi terbaik berdasarkan uji organoleptik dan viskositas diperoleh pada 55:45 dengan jumlah air rehidrasi 80% untuk minuman instan spray drying dan 90% untuk minuman instan cabinet drying.