Pujilestari, ShantiBasriman, ImanSandrasari, Diny A2015-08-012015-08-012015-08-019978-979-792-512-3wahyu sari yenihttp://repository.unri.ac.id/xmlui/handle/123456789/7383The aims of this research was to find : 1) The best of instant black grass jelly using starch and proportion of starch and the extract of black grass jelly, and 2) Characteristics of the best instant black grass jelly with varied starch (tapioka, garut and sago) and proportion of starch and the extract of black grass jelly (90:10; 87,5:12,5 and 85:15%). Completely randomized block design with 2 (two) factors was applied to determine the effect to characteristics of instant black grass jelly. Each factor consisted of 3 (three) factors and 2 (two) replications. The result showed that varied starch effect to rigidity, syneresis, and water value. varied proportion of starch and the extract of black grass jelly effect to score of rigidity and syneresis. Interaction of varied starch and proportion of starch and the extract of black grass effect to score of color and texture of instant black grass jelly. The best of instant black grass jelly is formulated by sago and proportion of the starch and extract of black grass jelly 90:10%. It characteristics are 29.23 g/cm rigidity; 3.1% syneresis; 84.52% water value; brownish color (2,9); quite sweeted (3,3); quite stronged of lychee flavor (3,4) and firm texture (3,9).enCharacteristicextractblack grass jellyinstantextractstarchUR-Proceedings