Clover (Marsilea crenata) has the potential to be used as powder infusion products because its benefits to health. The disadvantage of clover leaf is it produce an unpleasant aroma that requires the addition of spices. This study aims to study the effect of clover powder formulations and red ginger (Zingiber officinale) spice on the chemical and sensory characteristics of herbal infusion. This study used Completely Randomized Design (CRD), namely the comparison of Clover leaf powder and red ginger powder, namely (95%:5%), (90%:10%), (85%:15%) and (80%:20%). The analysis included moisture content, ash content, antioxidant activity, water soluble extract content as well as sensory quality tests and hedonic tests. The data were analyzed statistically using ANOVA and continued with DNMRT at the 5% level. The addition of red ginger powder had a significant effect on moisture content, ash content, antioxidant activity (IC50), water soluble extract content, and descriptive and hedonic sensory assessment and overall assessment. The selected formula based on the final result is the addition of 80% clover powder and 20% red ginger powder with a water content of 16.68%; ash content 4.71%; antioxidant activity 207.745 ppm; and water-soluble essence content of 19.02%. The sensory quality test of the selected products obtained a brownish-green color, not unpleasant, and a bit spicy. The results of the hedonic test showed that the color, aroma, and taste of powder infusion were preferred by the panellists.Semanggi (Marsilea crenata) berpotensi untuk produk seduhan serbuk karena manfaatnya bagi kesehatan. Kekurangan daun semanggi adalah menghasilkan aroma langu sehingga perlu penambahan rempah. Penelitian ini bertujuan untuk mempelajari pengaruh formulasi seduhan serbuk semanggi dan rempah jahe merah (Zingiber officinale) terhadap karakteristik kimia dan sensori seduhan seduhan serbuk. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan perbandingan serbuk semanggi dan serbuk jahe merah yaitu (95%:5%), (90%:10%), (85%:15%) dan (80%:20%). Analisis meliputi kadar air, kadar abu, aktivitas antioksidan, kadar sari larut air serta uji mutu sensori dan uji edonic. Data dianalisis secara edonicc menggunakan ANOVA dan dilanjutkan dengan DNMRT pada level 5%. Penambahan bubuk jahe merah berpengaruh nyata terhadap kadar air, kadar abu, aktivitas antioksidan (IC50), kadar sari larut air, dan penilaian sensoris secara deskriptif dan edonic serta penilaian keseluruhan. Formula terpilih berdasarkan hasil akhir adalah penambahan serbuk semanggi 80% dan serbuk jahe merah 20 % dengan kadar air 16,68 %; kadar abu 4,71 %; aktivitas antioksidan 207,745 ppm; dan kadar sari larut air 19,02 %. Uji mutu sensori produk seduhan serbuk terpilih didapatkan warna hijau kecoklatan, tidak langu, dan agak pedas. Hasil uji hedonic menunjukkan bahwa warna, aroma, dan rasa seduhan serbuk lebih disukai oleh panelis
