3D Printing (3DP) technology, an additive manufacturing part layer by layer, has been widely used in various industries for prototype fabrication. In this project, the 3DP was utilized to investigate appropriate parameters for food fabrication. The objective was to determine processing factors that affected the quality of 3D printed specimens using the design of experiments (DOE). Gelatin-based food, one of the food mixtures commonly used in 3D food printing, was chosen as a case study. Independent variables consisting of print speed, flow rate, and printing temperature determined their contributions to specimen variation in weight and dimension. The result indicated that all these key factors significantly affect weight accuracy. However, only print speed and temperature affect the dimension accuracy of the printed food specimen. Furthermore, the optimal dimensions and weight accuracy conditions were found at 11.21 mm/s of print speed, 43.65 mm³/s of flow rate, and printing Temperature at 35°C, resulting in 0% error on weight and volume of the 3D printed food product.