<![CDATA[ABSTRACT Jelly candy made from yam (Pachyrhizus erosus) combined with a low-calorie sweetener, sorbitol, and rosella flower extract aimed to improve the color of the product and increase the content of phytochemical compounds, which are antioxidants. The research method was a randomized block design (RBD) arranged factorially with three treatment factors. The factors used were the concentration of carrageenan-konjac mixture with a ratio of 2:1, the concentration of sorbitol, and the concentration of rosella flower extract, each of which consists of five levels. In the preliminary stage, maceration of rosella flower was extracted, then the samples were analyzed for water content, reduced sugar levels, antioxidant levels (DPPH), pH, microbiological (total plate count), color using chromameter instruments with the Munsell method, and organoleptic assessment using ranking methods (parameters of taste, color, aroma, and texture). The yam jelly candy that was accepted by panelists had a composition of 50% yam fruit juice, 3.5 g carrageenan-konjac mixture, 15 g sorbitol, 0.2 g citric acid, 20 ml high fructose syrup and 10% rosella extracts Rosella extract affects the ash content, water content, pH, reduced sugar content, antioxidant content, microbial contamination, and the color of yam candy. Keywords: Yam, Jelly Candy, Rosella, Sorbitol, SucroseABSTRAKPermen jelly berbahan dasar bengkuang (Pachyrhizus erosus) yang dikombinasi dengan pemanis rendah kalori yakni sorbitol serta penggunaan ekstrak bunga rosella bertujuan memperbaiki warna produk dan meningkatkan kandungan senyawa fitokimia yang bersifat antioksidan sehingga bermanfaat bagi kesehatan tubuh. Metode penelitian adalah Rancangan Acak Kelompok (RAK) yang disusun secara faktorial dengan 3 faktor perlakuan. Faktor yang digunakan yaitu konsentrasi campuran karagenan – konjak dengan perbandingan 2 : 1, konsentrasi sorbitol dan konsentrasi ekstrak bunga rosella yang masing – masing terdiri dari 5 taraf. Tahapan pendahuluan dilakukan ekstraksi maserasi ekstrak bungga rosella, kemudian analisis sampel meliputi kadar air, analisis organoleptik, kadar gula reduksi, kadar antioksidan (DPPH), analisis pH, analisa mikrobiologi (total plate count), analisis warna menggunakan instrumen chromameter dengan metode munsell, serta analisis organoleptik menggunakan metode rangking (parameter rasa, warna, aroma dan tekstur). Penelitian ini menghasilkan formula permen jelly bengkuang yang diterima oleh panelis, memiliki komposisi 50% sari buah bengkuang, 3,5 g campuran karagenan – konjak, 15 g sorbitol, 0,2 g asam sitrat, 20 ml high fructosa syrup dan ekstrak rosella sebanyak 10 %. Esktrak rosella berpengaruh terhadap kadar abu, kadar air, pH, kadar gula reduksi, kandungan antioksidan, cemaran mikroba, dan warna permen jelly bengkuang. Kata kunci: Bengkuang, Permen Jelly, Rosella, Sorbitol, Sukrosa]]>
