This paper presents the enzymatic liquefaction process for honey jackfruit optimized with Pectinex Ò Ultra SP-L and Celluclast Ò 1.5 L individually or in combinations at different concentrations (0-2.5% v/w) and incubation time (0-2.5 h). Treatment with combinations of enzymes showed a greater effect in the reduction of viscosity (83.9-98.8%) as compared to single enzyme treatment (64.8-87.3%). The best parameter for enzymatic liquefaction was obtained with 1.0% (v/w) Pectinex Ò Ultra SP-L and 0.5% (v/w) Celluclast Ò 1.5 L for 1.5 h. Spray drying process was carried out using different inlet temperatures (140-180°C) and maltodextrin concentrations (10-30% w/w). Results indicated that the spray-dried honey jackfruit powder produced at 160°C with 30% w/w maltodextrin gave the highest product yield (66.90%) with good powder qualities in terms of water activity, solubility, moisture content, hygroscopicity, color and bulk density. The spraydried honey jackfruit powder could potentially be incorporated into various food products.