his study investigated the influence of the carboxymethyl cellulose (CMC) addition on several quality indicators of soursop juice, including pH, dissolved solids, Lab* criteria, vitamin C, total plate count (TPC) content, microbiology, and sensory qualities. The content of CMC was allowed to vary from 0.01-0.05 to 0.2% under sonication. The addition of CMC seemed to induce color changes, with total difference color (TDC) being proportionally related to CMC content. Oxidant resistance in fresh samples was 0.62 ± 0.04 mg GAE / mL and then increased at 0.05% CMC. A similar trend was also observed with the vitamin C values of the product. Visual qualities of the product were evaluated with a focus on appearance, color, and flavor with descriptive terms in a typical white liquid and odorless. Comparison with ISO quality standard indicates that the final product met with microbiological requirements.