Foam mat drying is a very useful method in processing of food materials that require long drying time or are heat sensitive, sticky, viscous, and generally difficult to dry such as soursop. The aim of this experiment was to expand the knowledge on instant soursop juice powder production using foam mat drying and to know the optimum combination of CMC with maltodextrin concentration, egg albumen concentration with whipping time and temperature with time of drying toward the yield of the product. Determination of the optimum yield was first performed by the addition of different combination of CMC (0.5%, 1%, 1.5% and 2%) with maltodextrin (0%, 5%, 10%, 15%), the second step is the addition of different combination of egg albumen concentration (5%, 10%, 15%) and whipping time (5, 10, 15 minutes) and the last step is using different combination of temperature (50ºC, 60ºC and 70ºC) and time (4, 5, 6 and 7 hours) of drying. All the sample are subjected to yield analysis and other parameters (stability, total dissolve solids, total color difference and radical scavenging activity). In the first step, the optimum yield concentration obtained was around 73.7386 ± 1.8798 % with the combination of 1% CMC and 15% maltodextrin. In the second step, the optimum yield obtained was around 99.1843 ± 2.4106 % with the combination of 15% egg albumen with 10 minutes of whipping. The third step, the optimum yield obtained was 99.5438 ± 0.6859 % with the combination of 60 ºC drying temperature with 5 hours of drying. The best combination of each step was then used to produce the optimum powder which was then further analyze for particle size analysis, HPLC analysis, GC-MS analysis and microbial analysis.