This research aimed to determine the effect of varying concentrations of nipah sugar and cane sugar on the characteristics of water kefir. The research was conducted using a Randomized Block Design (RBD) with five treatment levels and three replication from water kefir made with nipah sugar and cane sugar 0%:100% (A0/Control); 25%:75% (A1); 50%:50% (A2); 75%:25% (A3); dan 100%:0% (A4). Each tre…