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A study on quality of jelly candy formulated from k-carrageenan and konjac (jelly powder), hasbeen conducted. The objective of this study was to determine the best ratio of k-carrageenan andkonjac in the formulation of jelly candy. The ratio of k-carrageenan and konjac was varied from40:25; 35:30; 30:35; to 25:40. The quality parameters observed on jelly candy produced were gelstrength, elasticity, stickiness, water activity (a w), and sensory test. Results showed that the bestratio of -carrageenan to konjac was 40:25 (formula A) which produced candy with physicochemicalquality closed to that of commercial one with hardness of 470.7 g, elasticity of 4.5 mm, stickinessof 36.15 g, and a wof 0.5. While the results of the sensory test showed that the difference ratio of -carrageenan and konjac had no significant effect on the product. Based on that result, the bestformulation in production of jelly candy was formula A.

PHYSICOCHEMICAL PROPERTIES AND SENSORY EVALUATION OF JELLY CANDY MADE FROM DIFFERENT RATIO OF k-CARRAGEENAN AND KONJAC