_____________________________________________________________________________________________________ ++ Lecturer; # Student; *Corresponding author: Email: dedesfptub@ub.ac.id; Cite as: Amertaningtyas, Dedes, Anif Mukaromah Wati, Angga Dian Saputra, Gigih Widya Hutama Ekoprasetyo, and Rischa Amalia Saleha. 2024. “The Effect of Use of Gelatin in Milk Candy Making on Organoleptic and Physicochemical Properties”. Asian Food Science Journal 23 (7):52-64. https://doi.org/10.9734/afsj/2024/v23i7726. Asian Food Science Journal Volume 23, Issue 7, Page 52-64, 2024; Article no.AFSJ.118653 ISSN: 2581-7752 The Effect of Use of Gelatin in Milk Candy Making on Organoleptic and Physicochemical Properties Dedes Amertaningtyas a++* , Anif Mukaromah Wati a++ , Angga Dian Saputra b# , Gigih Widya Hutama Ekoprasetyo b# and Rischa Amalia Saleha b# a Department of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Jl. Veteran, 65145 Malang, Indonesia. b Department of Animal Product Technology, Faculty of Animal Science, Brawijaya, Jl. Veteran, 65145 Malang, Indonesia. Authors’ contributions This work was carried out in collaboration among all authors. Authors DA and AMW designed the study, wrote the protocol and managed the analyses of the study. Authors ADS and GWHE wrote the first draft of the manuscript and performed the statistical analysis. Author RAS managed the literature searches. All authors read and approved the final manuscript. Article Information DOI: https://doi.org/10.9734/afsj/2024/v23i7726 Open Peer Review History: This journal follows the Advanced Open Peer Review policy. Identity of the Reviewers, Editor(s) and additional Reviewers, peer review comments, different versions of the manuscript, comments of the editors, etc are available here: https://www.sdiarticle5.com/review-history/118653 Received: 17/04/2024 Accepted: 19/06/2024 Published: 22/06/2024 ABSTRACT The making process of milk candy used many other additional ingredients, one of which is gelatin. Gelatin is a livestock product obtained from processing livestock bones and skin. This research uses gelatin as an additional ingredient for making milk candy. The purpose of this research was to Original Research Article