Jelly candy usually uses gelatin from pig or cow as gelling agent which has problems due to halal issue and vegetarian. Kappa carrageenan has synergestic with konjac, therefore they can be used as gelling agent in jelly candy. Coconut water contains high potassium ion which can be able to enhance the gel strength of kappa carrageenan and konjac in jelly candy. The research was conducted to study the physycochemical properties of konjac and kappa carrageenan; the potassium content of coconut water; to determine the best ratio and concentration of kappa carrageenan and konjac; and to study the effect of coconut water substitution towards physicochemical properties of jelly candy. Konjac characteristics were 7437.5 cps viscocity, 65.12% whiteness, and 41.85 g.cm gel strength. Kappa carrageenan characteristics were 25.10 cps viscocity, 48.42% whiteness, 604.56 g.cm gel strength, and 19.97% sulphate content. Potassium content in coconut water was 164.29 mg/100 mL. The best ratio and concentration of kappa carrageenan and konjac in jelly candy were 2:1 and 2%. The substitution of coconut water improved the physycal characteristic of jelly candy and the concentration of substitution coconut water about 10% was chosen as the best result. The best jelly candy characteristics were 143.15 g hardness, 0.996 springiness, 38.24% moisture content, 0.47% ash content, 0.05% protein content, 0.03% fat content, 61.22% carbohydrate content, and 187.88 mg/100g potassium content. Jelly candy with substitution of coconut water 10% was better in transparency, ash content, and potassium content compared to jelly candy commercial.