Sorghum has great potential to be developed as a food source in Indonesia. This study aims to regenerate sweet sorghum in vitro, by adding coconut water and garlic powder to tissue culture. The experiment used a completely randomized design with two treatment factors, and with 2 replications. The first factor was the concentration of coconut water (A), consisting of: A0 (0 mL/L), A1 (50 mL/L), A2 (100 mL/L), A3 (150 mL/L), and A4 (200 mL/L). The second factor was the concentration of garlic powder (B), consisting of : B0 (0 g/L), B1 (10 g/L), B2 (20 g/L), B3 (30 g/L), and B4 (40 g/L). Data were analysis by the analysis of variance wth the F test and DMRT follow-up test at a 0,05 level. The results of the F test showed that the variables of the time of shoot emergence, shoot height at the age of 3, 12, 15, and 18 days after initiation (DAI) were not significantly affected by treatments A, B, and their interaction (AÃ—B), also the percentage of shoot emergence in treatments A, B, and shoot height in treatments B. Variables of shoot number and shoot height at 6 DAI were affected by treatments A, B, and AÃ—B, also the percentage of shoot emergence in treatment A, and shoot height 9 DAI in treatments A and B. DMRT test results showed that the A4 treatment gave the best results on shoot percentage, shoot height at 6 and 9 DAI, and treatment B2 on shoot number. The addition of 200 mL/L coconut water increased shoot height and 20 g/l garlic powder increased the number of shoots in this study. Keywords: coconut water, concentration, garlic, in vitro regeneration, sorghum.