<![CDATA[This study aims to determine consumer acceptance of jelly seaweed (Eucheuma cottonii) with the addition of natural dyes rosele (Hibiscus sabdariffa L). The method used is experiment with a completely randomized design, consisting of 4 levels of treatment of R0 (without the addition of roselle), R1 (extra rosela 15%), R2 (extra rosela 20%), and R3 (extra rosela 25%). The parameters tested were organoleptic, chemical analysis and treatment of the best views of the parameters tested is treated R3 (xtra rosela 25%) with a red color such criteria (7.29), the distinctive aroma of seaweed no (7.46), sweetness and typical rosela acid (7.57), teksturserat-fiber smooth and not sticky (7.58), with a water content of 15.20%, ash content of 0.42%, 4.33% reducing sugar.Keywords: jelly, roselle, seaweed, organoleptic assessment]]>
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