This study investigated the effects of konjac proportion in 1% konjac/κcarrageenan blend (25:7550: 50) and sweetener concentration (sucrose and xylitol at 220%and erythritolsucralose at 0.252.5%) on gel strength of konjac gels using Response Surface Methodology (RSM). The statistical analysis revealed that all models of konjac gels with sweeteners were effective and adequate fitted. The most variable affecting gel strength was konjac/κcarrageenan n blend. Quadratic effect ofkonjac/κcarrageenan blend was more profound (p<0.001) on konjac gels with each sweetener. The variation of xylitol and sucrose had a linear effect (p<0.001) and a quadratic effect (p<0.05) on gel strength, respectively, while an increase in erythritolsucralose had no significant effect. Also, the interaction between the two variables had no significant effect on gel strength. The optimal conditions for the highest gel strength were 1% konjac/κcarrageenan (39.56:60.44) with 9.58% sucrose, 1% konjac/κcarrageenan (39.87:60.13) with 2% xylitol and 1% konjac/κcarrageenan (38.18:61.82) with 0.94% erythritolsucralose.Orange konjac jellies made with three optimal conditions showed no significant differences in appearance and color. Most panelists preferred sweet and texture of the jelly with erythritolsucralosethan that with xylitol. Nevertheless, the jelly with sucrose significantly received the most scores of sweet and overall acceptance. The appropriate level of texture and sweet was evident on the jelly with sucrose, followed by that with erythritolsucralose and xylitol, respectively.