Averrhoa bilimbi is known to have considerable amount of vitamin C. The incorporation of the fruit into either food or drink products is expected to extend its shelf life and increase its usage mainly due to its perishability and its high production. By utilizing Averrhoa bilimbi together with aloe vera, especially since it is high in vitamin, mineral, fiber, and amino acids in the production of effervescent tablet, it is expected to improve the utilization of both raw materials to be consumed in an easy and convenient way. The preliminary research was conducted to determine the combination of maltodextrin (10%, 20%, 30%) and aloe vera (5%, 10%, 15%) concentrations in producing effervescent powder. Data showed that there are significant effects (p <0.05) on all parameters of the analysis. The combination of the chosen concentration, which is 30% maltodextrin and 15% aloe vera, was used in the main research to make effervescent formulations. The main research was conducted to determine the best formulation for production of Averrhoa bilimbi and aloe vera effervescent. Results showed that different formulation have significant effects (p <0.05) on moisture content, soluble tablet, foam volume, pH, hygroscopicity, total titratable acidity, flavors, sparkling effect, and overall. The best effervescent formulation contained 12.6% moisture content, ash content 7.89%, 1.27% protein, 2.89% fat content, carbohydrate content of 75.35%, and 0.08% levels of dietary fiber.