The high production of melons in Indonesia is a factor that post-harvest handling is not optimal and its abundant water content can accelerate the decline in quality so that it can reduce its economic value. The Sky Rocket variety is the most widely grown and found type of melon in Indonesia. The post-harvest handling of melon that has not been implemented is to process it into jam. However, to produce melon spread jam with good characteristics, it is necessary to determine the constituent components with the right formulation. The aims of this study were to determine the effect of the interaction of sucrose concentration and the type of acidifier on the physicochemical and sensory characteristics of melon spread, and to determine the combination of treatments that produced melon spread with the best physicochemical and sensory characteristics. The study used experimental methods and factorial randomized block design. The observed factors were the concentration of sucrose which consisted of 40, 50 and 60%, and the type of acidifier consisting of citric acid, lime and pineapple. It was carried out 3 times so that there were 27 experimental units. The variables observed included water content, acidity (pH), total dissolved solids, and vitamin C, as well as sensory variables including color, spreadable, texture, melon aroma, sweet taste, and preference. The results showed that the use of different concentrations of sucrose had an effect on the water content, total dissolved solids, and sensory variables of melon spread. The type of acidifying source affects the physicochemical and sensory variables of melon spread, except for the total dissolved solids parameter. The interaction between the concentration of sucrose and the type of acidifying source only had an effect on the sensory variables. The best treatment combinations were treatment with 50% sucrose concentration and pineapple acidification source with 31.49% water content; pH 6.90; TPT 71.00˚Brix; and vitamin C 114.40 mg/100 g; color 3.55 (bright green); spreadable 4.05, texture 3.12; melon aroma 3.00; sweet taste 4.23; and preferences 3.43.