Functional beverage is a kind of beverage obtained from the edible part of a fruit through process of washing, crushing, and purifying (if required), pasteurizing, fermenting, and packaging to be consumed immediately. Functional drinks of pumpkin can be used as a satisfying taste and have special function to increase the certain vitamins and minerals intake, increasing stamina, and reducing the risk of certain diseases (such as antioxidants to reduce the risk of cancer). The purpose of this study was to determine the optimum concentration of pumpkin juice and sugar concentration in making of functional drinks of pumpkin. The results showed that the treatment variation of pumpkin juice and water ratio 1:1 and the addition of sugar 20% (A1B3) provided the best results for pH, sugar content, total acid, total dissolved solid, metal contamination, and the amount of lactic acid bacteria. For all treatments, the results of microbial contamination were good, both coliforms <2 APM/100 ml (negative) and salmonella (negative), and had storage o resistance at a temperature of 4 C (refrigerator) for three (3) weeks.