Abstract. One aspect that connects stress and chronic disease is the phenomenon of stress eating, where stressed individuals tend to choose foods that make them feel satisfied, but pay less attention to health aspects. The phenomenon of stress-eating in drinks is not well known. This study aims to determine the description of consumption of Sugar Sweetened Beverages in stressed and non-stressed populations in terms of frequency, type and amount of sugar. This type of research is observational with a cross-sectional approach and quantitative descriptive design. The study population was 169 FK UNISBA students selected by simple random sampling method. Stress data collected with the Kessler psychological distress scale and SSB consumption data with Beverage intake Questionnaire-15 (BEVQ-15). It was found that 76% of the subjects were stressed and 24% were not stressed. The frequency of SSB consumption in stressed subjects ≥7 times per week is 62%, and <7 times per week is 38%, in non-stressed subjects ≥7 times per week 15%  <7 times per week 85%. The types of SSB most consumed by stressed and non-stressed subjects were sweet tea, sweet coffee and fruit-flavored drinks and the stressed subjects consumed more carbonated drinks. The average amount of sugar ≥25 grams per day in 37% of stressed subjects and 5% of non-stressed subjects. The conclusion of this study is that individuals who are stressed have a higher frequency of SSB conumption and individuals who are stressed consume more amount of sugar that exceed the recommended limit.Keywords: Mental health, Stress, Sugar Sweetened Beverages.Abstrak. Salah satu aspek yang menghubungkan stres dan penyakit kronis adalah fenomena stress eating dimana individu stres cenderung memilih makanan yang menimbulkan perasaan puas, namun kurang memperhatikan aspek kesehatan. Fenomena stres-eating  pada minuman belum banyak diketahui. Penelitian ini bertujuan untuk mengetahui gambaran konsumsi Sugar Sweetened Beverages pada populasi  yang stres dan tidak stres dilihat dari frekuensi, jenis dan jumlah gula. Jenis penelitian observasional dengan pendekatan cross-sectional dan desain deskriptif kuantitatif. Populasi penelitian adalah Mahasiswa FK Unisba sebanyak 169 orang dipilih dengan metode simple random sampling. Pengambilan data stres menggunakan skala distress psikologis Kessler dan data konsumsi SSB dengan Beverage intake Questionnare-15 (BEVQ-15). Didapatkan subjek penelitian 76% stres dan 24% tidak stres. Frekuensi konsumsi SSB pada subjek stres ≥7 kali perminggu 62%, <7 kali perminggu 38%, pada subjek tidak stres ≥7 kali perminggu 15% <7 kali perminggu 85%. Jenis SSB yang paling banyak dikonsumsi subjek stres dan tidak stres adalah teh manis, kopi manis dan minuman berperisa buah dan subjek yang stres lebih banyak yang mengonsumsi minuman berkarbonasi. Jumlah gula rata-rata ≥25 gram perhari pada 37% subjek stres dan 5% subjek tidak stres. Kesimpulan pada penelitian ini adalah individu yang stres memiliki frekuensi konsumsi SSB lebih tinggi dan individu stres lebih banyak yang mengonsumsi jumlah gula dari SSB melebihi batas.Kata Kunci: Kesehatan Mental, Stres, Sugar sweetened Beverages