Theobroma cacao L. is a food plant rich in phytochemicals compounds, such as polyphenols that are beneficial
for health. The main objective of this research is to make functional drink and to determine the total polyphenol content of products, color value (L*,a*,b*), in vitro antioxidant activity (free radical DPPH), antidiabetic effect (pancreatic amylase inhibitory), and sensory evaluation. Cocoa instant drink formula with the highest acceptability based on taste and aroma are the formula A1, B2, B1 and E1. Instant drink of cocoa inhibits DPPH (49.38% - 88.89%) and α-amylase (28.06% - 67.43%). In conclusion, the formula of instant drink of selected cocoa have potential developed to health food for preventive of diabetic diseases.