Sheet jam is a development of jam in the form of compact, plastic and non-sticky sheets. It’s especially serving with bread. The ingredients of sheet jam are pectin, acid, and sugar. Apple fruit (Malus sylvestris (L). Mill.) and Tomato (Solanum lycopersicum L.) with polyphenol and lycopene as active compounds have antioxidant activity and could reduce or eliminate other oxidants and/or synthetic preservatives

in food. This study aims to determine four formulas of apple sheet jam with a combination of tomato juice. The ingredients of sheet jam are pectin, acid, and sugar. The formula that is most preferred by panelists and meets the requirements for physochemical analysis then determined by its antioxidant activity use 1,1-diphenyl-2-picrylhydrazyl (DPPH) reagent. Formula 4 is the preferred sheet jam from 30 panelists and meets the physicochemical analysis, that is water content of 21.62%, pH value of 4.23, total plate count of 7.5 x102 colonies/mL, and mold/yeast < 1x 101 cfu/mL. The antioxidant activity value of Formula 4 sheet jam is 87.14 ppm which is classified as strong. The combination of apple sheet jam with tomato juice produces a synergistic effect where the antioxidant activity value is better than the formula that only uses apples.