Research on the production of fruit leather from carica was carried out to increase the utilization of pulp and over-ripe carica fruit, and for food diversification. The formula of this product consisting of high fructose syrup (HFS), sorbitol, sucrose, kappa carrageenan, konjac glucomannan, stevia sugar, carboxy methyl cellulose (CMC) and citric acid. This study was aimed to: 1) determine the proportion of HFS and sorbitol that can produce carica fruit leather with maximum intensity score of preferency, carica flavor, chewiness, and plasticity; minimum intensity score of hardness; and in range intensity score of softness and stickiness; 2) examine the effect of the addition of HFS and sorbitol on the sensory properties of carica fruit leather; 3) comparing carica fruit leather with optimum formula with control (products made without HFS and sorbitol). The optimization of the formula was carried out by the response surface methodology using a central composite design. There were 2 optimized factors, i.e. the proportion of HFS and sorbitol. The minimum and maximum proportions for HFS were 0 and 10%; while sorbitol were 0 and 4%. The selection of 2 blocks using design expert software (V.XIII for trial) produced 14 factor combinations. Sensory test was carried out using a scoring method with an intensity scale of 1-7. The results showed that: 1) the optimum formula for carica fruit leather with a desirability value of 0.70 was obtained with a composition of 7.13% HFS and 2.31% sorbitol; 2) Formula optimum of carica fruit leather had an actual intensity score (range 1-7) i.e. plasticity 4.29, softness 4.93, chewiness 4.25, stickiness 3.54, hardness 2.36, carica flavor 4.57, and preferency 4.74; 3) The increasing of the proportion of HFS caused an increase in the intensity of preferency, carica flavor, chewiness, stickiness, softness, and plasticity, but decreasing in the intensity of hardness; 4) The increasing of the proportion of sorbitol caused an increase in the intensity of flavor, hardness, chewiness, and stickiness, but decreasing in the intensity of preferency, softness and plasticity; 5) Carica fruit leather with the optimum formula had a higher intensity of preference, carica flavor, chewiness, softness, and stickiness than the control; while the intensity of hardness was lower; 6) With 198.65Kcal/100g energy, fruit leather with optimum formula contains carbohydrates, ash, protein, fat, and total dietary fiber i.e. 46.17%wb, 1.35%wb, 2.3%wb, 0 ,53%wb, 6.7%wb, respectively.