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Cempedak (Artocarpus integer L). is one of an aromatic local fruit that can be widely found in Borneo during season. Its has flavor, fragrant aroma, is consumed fresh and has a short shelf life, so it needs to be diversified. Cempedak Jelly candy can be considered an important processing to add value to fruits. One of the factors that influence the quality of cemedak jelly candy is gel forming agent. The aims of this research to obtain correlation of agar concentration toward physico-chemical characteristics and sensory properties. The results showed the pH, moisture, ash content, and Total Solid Soluble (TPT) of cempedak jelly increased with increasing amount of agar concentration (1-7%). The acid total, vitamin C content and water holding capcity (WHC) decreased with incerasing of amount agar conentration. Overall preferences of cempedak jelly candy according to the panellist are vary, from dislike to very like. The higher agar concentration is used, the preference level decrease. Preference level from like to very like are the results of cempedak jelly candy with agar concentration 1% to 3%. According to the results, it can be said that panellist preference for hardness level is from soft to less soft, for sourness level is less sour to sour, for the color is yellow, for sweetness level is quite sweet to sweet, and for scent is fragrant.