Jackfruit (Artocarpus heterophyllus Lam.) contains phytochemicals such as flavonoids, tannins, saponins, alkaloids, polyphenols, and steroids. Jackfruit has a high moisture content and seasonal fruiting so it needs to be made as a preparation for dry suspension. Dry suspension requires a suspending agent material to increase viscosity and slow down sedimentation. Arenga gum can be used as a binding material obtained from palm seeds. The purpose of this study was to make a dry suspension of jackfruit by using arenga gum as a binder. The results showed all three formulate had good results. The resulting evaluation results show that the determination of the angle of repost for the formula 1 30.31°, formula 2 29.99° and formula 3 28.21°, for the test flow time formula 1 7.85 seconds formula 2 8 seconds and formula 3 4.81 seconds, for viscosity test formula 1 27.99 cP, formula 2 55 cP and formula 3 95 cP, for volume sedimentation test formula 1 0.35 mL , formula 2 0.55 mL and formula 3 0.9 mL, for formula type weight test 1 9.09%, formula 2 6% and formula 3 14.5%, for organoleptic test has good results because there is no significant change, for dry suspension moisture test formula 1 0.13%, formula 2 0.36% and formula 3 0.2%, for viscosity stability test and organoleptic test are qualified.