<![CDATA[The utilization of fish processing by products as alternative sources of gelatin has gained increasing attention due to their economic value and potential applications in food products. In jelly production, the type of sweetener used may influence both physicochemical characteristics and consumer acceptance, thereby affecting the overall quality of the final product. This study aims to determine the effect of variations in sugar types on the physicochemical and organoleptic characteristics of jelly based on white snapper skin jelly (Lates calcarifer). The study used a factorial Complete Random Design (CRD) with two factors, namely gelatin concentration at 5%, 10%, and 15% with type of sugar (granulated sugar, palm sugar, and honey). The parameters observed included antioxidant activity, reducing sugars, texture, color, pH, total dissolved solids, and organoleptic assays. The results of the study showed that the type of sugar and gelatin concentration had an effect on the characteristics of the jelly produced. Palm sugar treatment produced the highest antioxidant activity on 56.38%, while honey produced the highest reduced sugar levels and texture. The best treatment based on the De Garmo effectiveness index method was a combination of 15% gelatin and granulated sugar with an effectiveness value of 0.71%. The results of the study show that white snapper skin gelatin has the potential to be used as an alternative gel-forming material to produce jelly products with good quality.]]>
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