The purpose of this study was to determine the effect of interaction between sugar concentration and carrageenan on the characteristics of cucumber jelly dink. This study used a factorial Randomized Group Design (RGD). The first factor was 5%, 10%, 15% sugar concentration. The second factor was carrageenan concentration of 0.2%, 0.4%, and 0.6%. The experimental unit obtained a total of nine treatments that were duplicated three times, resulting in a total of 27 units. Data were analyzed using ANOVA (Analysis of Variance). If the analysis results gave significant results, the DRH (Differential Real Honest) test was conducted at the 95% confidence level. Organoleptic test analysis was carried out using the Friedman test. Determination of the best treatment was determined using the effectiveness index method.