Commercial substance in a drink, known as boba or bubble tea, is extensively consumed by all generations from children to the elders and various societies. Boba, which are known as tapioca pearls are originally made up of tapioca starch and then served with milk tea. This sweet potato pearl has lower calories than tapioca, which can give benefits to the consumer since it has a lot of nutritional value such as high β-carotene, rich in vitamin C, high value of dietary fiber, antioxidants level and protein content. Therefore, in this research, sweet potato flours were prepared in three varieties to make boba pearls, where: (1) sweet potato flour was substituted with 50% sweet potato flour and 50% tapioca flour, (2) 100% sweet potato flour added with fish gelatin; (3) 100% sweet potato flour added with bovine gelatins. These substitutions affected the physicochemical properties of the mixture such as pH and textural properties chewiness and chewing energy. According to the result, boba containing fish gelatin showed lower chewing energy with 217.678±3.8 g of chewiness and 4136.833±39.1 g.%, therefore suitable for all level of generations. Through this finding, boba lovers are able to consume boba safely without any possible choking incidences and indigestion as claimed by other critics of boba consumption.