The purpose of this study is for 1.) Study the proper quality of whey protein and sweetener in gummy jelly 2.) Study about nutrition value of reduced calorie gummy jelly fortified with whey protein 3.) Study consumer acceptance of reduced calorie gummy jelly fortified with whey protein by assessing from sensory and physical quality and chemical composition. The results showed that the proper quality of whey protein is 20 percent and the sweetener ratio (sugar:xylitol) is 0:100. The testers gave the scores for consumer acceptance on the appearance color smell taste texture(elasticity) and fondness of the products and the scores are 7.44 7.14 6.90 7.64 7.90 and 7.76 respectively. The chemical composition analysis in 100 grams gave the energy 261.60 kilocalories carbohydrate 88.57 grams protein 9.84 grams fat 0.09 grams and fiber 0.54 grams Consumer acceptance of reduced calorie gummy jelly fortified with whey protein from 120 people the results show that who knew gummy jelly and had it before is 93.4 percent who knew whey protein and had it before is 37.5 percent who thought the reduced calorie gummy jelly fortified with whey protein is interesting product is 35.9 percent who accepted the reduced calorie gummy jelly fortified with whey protein is 99.1 percent who would accept the reduced calorie gummy jelly fortified with whey protein if it gives lower energy than general gummy is 97.5% and who will buy the Reduced sugar gummy jelly fortified with whey protein is 97.5%

The objective of this research to study the basic 3 formulas of tamarind gummy products physicals and chemical properties of final product of this research by 9- point hedonic scale of 30 examiner laboratory. The results show the basic formula of tamarind gummy be recognized to study in the next step. The results show the basic formula of tamarind gummy accept on the like moderately (7). Then tamarind pulp substituted at 0 25 52 75 and 100 by weight of tamarind. At 0 percentage of tamarind pulp substituted renewable panelists for the most respected. However estimates replacing the 50 percent level still has to accept the product tasting of tamarind gummy. The chemical composition of tamarind gummy were 371.25 Kcals of total energy 4.05 of energy from fat 0.64 of protein 0.45 of fat 3.44 of ash 91.16 of carbohydrate and 4.56 of crude fiber. For the technology transfer of tamarind gummy at community enterprise the participants were satisfied in all of all aspects. However substituted of tamarind pulp in tamarind gummy can be extra consideration of chemical composition of ingredients such as sugar and fiber for acceptance of tamarind gummy of these features may affect to physical properties such as in color and texture of production should be intensive studied.