Jelly stick is a semi-solid product which is made with the addition of a gelling agent. Jelly sticks have a different texture compared to ordinary jelly. This product is easy to consume, more sticky and chewy. Ginger is widely available in Indonesia, has high antioxidants and can enhance human immunity especially during the Covid-19 pandemic. The general objective of this research is to utilize ginger juice in the manufacture of jelly stick products that have texture like commercial ones. The research is divided into two stages. The first stage aims to determine the type of ginger that will be used for jelly sticks. The types of ginger are small white ginger (emprit), big white ginger (gajah), and red ginger. The selected ginger juice is red ginger juice with a value of antioxidant activity IC50 33537.24±807.34 ppm, total phenolic 571.37 ± 19.20 mg GAE/L, and total flavonoid content was 73.43 ± 2.40 mg QE/L. In second stage, jelly stick was made using different types of gelling agents. There were carrageenan, carrageenan:pectin (1:1), carrageenan:pectin (1:2), carrageenan:pectin (2:1), carrageenan:konjac (1:1), carrageenan:konjac (1:2), and carrageenan:konjac (2:1). The samples were analyzed for texture, color and organoleptic test. The best red ginger jelly stick was jelly made using carrageenan:konjac (2:1). The red ginger jelly stick had values of hardness, springiness, cohesiveness, gumminess and chewiness closest to the commercial one. The best jelly stick had an antioxidant activity IC50 value of 63685.97±1990.85 ppm, total phenolic 266.50 mg GAE/L, total flavonoid 42.81 mg QE/L and dietary fiber content was 2.38%