Abstract: The objective of the present study was to investigate the nutritive value of jakjak fruit. Jakjak fruit was chemically analyzed and processed into juice which was then evaluated to determine the physicochemical, microbiological and sensory characteristics. The contents of moisture, crude protein, fat, crude fiber, ash, carbohydrate and energy value were 13.542±2.5, 10.05±1.8, 1.04±0.01, 45.524±1.4, 7.3±0.5, 22.444±3.7% and 46.182 kJ/100 g, respectively. Jakjak fruit also contained the minerals (mg g-1); iron (0.06), sodium (0.6), potassium (13.6) and calcium (0.56). The analyses of Jakjak juice showed that its pH value, Total Soluble Solid (TSS) and ascorbic acid contents were 5.48±0.01, 4.5±0.5% and 21.1344 mg/100 g, respectively. The microbiological analyses indicated that all jakjak juice samples were free from mould and yeast while they contained a range 1.20x107 to 1.72x1065 CFU mL-1 total bacterial count. The sensory evaluation showed significant differences in colour and appearance and texture while insignificant difference were found in flavor and over all acceptance level. Jakjak fruit juice contained appreciable amounts of various minerals and ascorbic acid. The microbial analysis indicated that jakjak fruits juice was free for mould and yeast but high number of total bacteria count was found. The sensory evaluation revealed that the overall acceptance was notable for jakjak fruits juice.