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Sports drinks could be applied as sports food for athletes during the training and recovery stage. This study aimed to formulate a sports energy gel from Chia seeds (Salvia hispanica, L.). This study conducted on a total of 18 treatments were consist of 2 factors (hydrocolloid type and storage temperature). The observed characteristics were pH, total soluble solids (TSS), and physical and sensory changes due to storage. The results show that there is a significant difference in the pH and the total soluble solids. During storage, the color is getting darker, cloudy, froth, and rolled, and its acids and alcohol odor increased in all the treatment stored at room temperature compared with refrigerator temperature storage. It can conclude that different types of hydrocolloid and storage temperatures can significantly decrease the physical quality and sensory characteristics.

Analysis of Physicochemical and Sensory Quality of Chia Seeds Sport Energy Gel (Salvia hispanica, L.) during Storage