A qualitative investigation Dongchunghacho, Jelly combined with sericultural products prepared from assorted increments(0.5, 1, 1.5 and 2%) of P. japonica powder was performed. The qualitative parameters used to assess P. japonica powder increments included, hysicochemical, textural and sensory properties. The moisture and crude protein content of the Dongchunghacho Jelly were significantly greater than the control(p