The objective of this research was to study the conditions that optimize the extraction, drying, shelf-life, phenolic compound and antioxidant activity of instant herbal beverage from black ginger (Kaempferia parviflora Wallich. ex Bake). The results showed that the highest anthocyanin content extracted from black ginger was obtained when the extraction process had 1:40 of the ratio with black ginger : water and extraction time for 60 minutes. Furthermore, the temperature has a significant affected the stability of anthocyanin. Then, it was to study the optimization of formula for instant herbal beverage from black ginger by using mixture design. Three factors were conducted, 0.1-1% (w/v) of powdered black ginger extract , powdered Stevia rebaudiana Bertoni extract and powdered Pandanus amaryllifolius extract, thus there are 10 experimental formulas. The result found that the best formulation for instant herbal beverage was 0.7% of powdered black ginger extract, 0.25% powdered Stevia rebaudiana Bertoni extract and 0.25% of powdered Pandanus amaryllifolius extract, weight by volume (formula 8). The finished product were stored at 35?C and 45?C for 10 weeks. It was found that the degradation rate of phenolic compound and antioxidant activity during storage followed the first-order reaction kinetic. The storage temperatures and times were significant effect on phenolic compound and antioxidant activity of the instant herbal beverage.