<![CDATA[Abstract - Ginseng is the family of Araliaceous which has been famous and used in China since 3 BC by its various benefits. It is believed that the more aged the ginseng, the more healing, and the more healthful for the body. In Indonesia, the product of ginseng processed is not well known; as a result this product is not well socialized. One of the ginseng benefits is, counteract the fatigue, giving stimulant effects and releasing the symptoms of aging. Up to now people traditionally used the ginseng root only, while the Red ginseng fruit which has anthocyanin (antioxidants) and various health benefits has not used by the society specially for people in Kediri. The trial processed the red ginseng fruit after the harvest season is intended to introduce the product ginseng processed from Pukad Red Ginseng which is to improve performance and stamina, and to give diet solutions. It has been done three times production. Organoleptic test subject is the students, the official and the lecturer of University of Nusantara PGRI. The food process of pudding red ginseng is doing by mixing the fruit extract of Red Ginseng to the pudding admixture. The result shows that the third product is the most preferred for the flavor, aroma, color, texture, and the packaging which is match with the consumer taste. The utilization the red ginseng fruit is expected to give the motivation for the students of University Nusantara PGRI to make a culinary entrepreneurship. The product improvement, the packaging as well as the licensing for the Pukad Red Ginseng is very necessary to do. Furthermore, this culinary product is expected to promote the variety culinary especially in Kediri. Keywords: pukad red Ginseng, anthocyanin, improve performance and stamina and diet solution]]>
