Abstract : Bawang dayak (Eleutherine palmifolia(L) Merr) is a local plant of Kalimantan (Indonesia) which is traditionally a spice and medicinal plant. The infusa of the bulb is exceptionally rich in phenolic and flavonoid as a phytochemicals compound. As a natural product, it has an excellent potential candidate to be the source of phenolic compounds for kefir manufactured into functional food products. The physicochemical, microbiological, and sensory quality was determined for kefir drink supplemented with bawang dayak (Eleutherine palmifolia(L) Merr) infusa at different concentrations (0, 1, 2, and 3%). Based on the study's results, kefir drink supplementation with bawang dayak (Eleutherine palmifolia(L) Merr) infusa maintained the nutritional, microbiological, and sensory quality of kefir drinks. A functional characterization exceptionally increases the phenolic compounds and DPPH scavenging activity of the kefir drink. The phenolic content of kefir drink is 90.21-113.22 mg GAE/g). Furthermore, DPPH scavenging activity was 46.46-49.91%. The antioxidant activity of bawang dayak (Eleutherine palmifolia(L) Merr) infusa showed its specific nutritional value and therefore had the potential as a source of natural antioxidants.