The purpose of this research was to determine the effect of guava leaves extract with salak bongkok extract and honey concentration on the characterization of functional beverage. The experimental with factorial pattern of 3x3 in randomized block design (RAK) and 3 times replicated was used in this study. The treatment design in this study was to covered 2 factors, namely : factor (A)guava leaves extract with salak bongkok extract comparison (1:1, 1:2, 1:3) and factor (B) honey concentration (5%, 10%, 15%). Analysis for final product’s characterization organoleptic responses, % brix total solid soluble, vitamin C content, tannin content and antioxidant tothe selected sample. Factor guava leaves extract with salak bongkok extract (A) significantly affected the levels of vitamin C content, % brix total solids, tannin content, as well as organoleptic on the attributes flavor, color, and taste. Factor honey concentration (B) significant effect on % brix total solids, vitamin C content, and organoleptic on the attributes flavor and taste but did not significantly affect of tannin content and color. Interaction between guava leaves extract with salak bongkok extract and honey concentration (AB) significant effect on % brix total solids, vitamin C content , and organoleptic on the attributes flavor and taste but did not significantly affect of tannin content and color. The results of the preliminary study on a selected sample salak bongkok extract is the ratio of water to materials 1:2 and guava leave extract the ratio of water to extract 1:3. The result of salak bongkok extract had content of 6,604 mg/100gram VitaminC, guava leaves extract had content 9,10% tannin. The result of honey amounted to 16,22% total sugar and sucrose content of 4,52%. Based on the main research results,the best of guava leaves extract with salak bongkok extract and honey concentration on the characterization of functional beverage was a2b3 treatment with guava leaves extract with salak bongkok extract (a2) 1:2 and honey concentration (a3) 15%,with the result had content of 41,83 mg/100gram Vitamin C, content of 8,01% tannin and 8,390brix total solid soluble and antioxidant activity IC50 value of 366,764 ppm for the selected sample of functional beverage of guava leaves extract with salak bongkok extract and honey concentration.