Tamarillo and soursop mixture juice has become a popular beverage because of their sweet and sour taste. Tamarillo becomes a good commodity to be developed regarding its nutritional value. In the development of powdered soursop and tamarillo mixture juice by spray drying, the aroma had not been retained well in the powder. The objective of this study is to improve the aroma of powdered drink by utilization of mixture carrier agents. Among three types of carrier agents (gum Arabic, sodium octenyl succinate starch, and maltodextrin), combination of gum Arabic and maltodextrin was chosen to enhance the powder’s aroma. Then the ratio of gum Arabic and maltodextrin was optimized using Mixture D-Optimal Design with aroma and flavor as the parametes assessed. The optimum ratio obtained was 73.57:26.43 (gum Arabic:maltodextrin). Quantitative Descriptive Analysis (QDA) result showed that gum Arabic and maltodextrin combination could enhance the intensity aroma of the powder in term of fruity, pear-like, green, and grassy aroma. The powder had moisture content of 2.27%, ash content of 1.16%, bulk density of 0.47 g/ml, total soluble solid of 19.10⁰Brix, pH of 3.98, yellow red color, solubility of 86.01%, and powder hygroscopicity of 22.81g moisture per 100g dry solids.