This study aimed to determine the effect of the addition and steeping time of stevia leaves (Stevia rebaudiana B.) on the physical, chemical and sensory characteristics of jicama (Pachyrhizus erosus) juice drink. This study used a Factorial Completely Randomized Design (RALF) with 2 treatment factors and each treatment was repeated 3 times. Factor A the addition of stevia leaves (A1 = 2.5 ml, A…