The objective of this study was to evaluate the quality characteristics of Dasik containing different levels of jujube paste (0%, 60%, 70%, 80%, 90%). Moisture composition of the paste ranged from 19~29% As the content of jujube paste increased, the lightness (L) and yellowness (b) decreased while redness (a) increased In the texture profile analysis, as the content of jujube paste in Dasik content increased, the hardness decreased Cohesiveness and springiness did not show significant differences according to amount of jujube paste. The results of the sensory evaluation show that sweetness, bitterness, and overall acceptability were the highest in Dasik containing 80% level jujube paste.