Kerupuk merupakan makanan asli Indonesia yang sangat populer, sehingga dapat menjadi sarana untuk menambahkan komponen fungsional. Dalam penelitian ini, diformulasikan kerupuk yang ditambah pasta daun bambu. Penelitian dilakukan menggunakan rancangan acak lengkap faktorial (RALF) dengan dua faktor, yaitu proporsi pasta daun bambu dengan tapioka dan kadar sodium tripolyphosphat (STPP). Proporsi pasta bambu dengan tapioka yang digunakan adalah 10:90, 20:80 dan 30:70. Kadar sodium tripolyphosphat (STPP) yang digunakan adalah 0,25% dan 0,40%. Parameter yang diukur adalah analisis sensoris, sifat fisik (daya kembang) dan uji kimia (kadar air dan antioksidan). Hasil menunjukkan bahwa proporsi penambahan pasta daun bambu dengan tapioka berpengaruh nyata (P<0,05) terhadap analisis sensoris (warna, rasa dan kesukaan keseluruhan), sifat fisik (daya kembang), uji kimia (kadar air) dan tidak berpengaruh nyata (P>0,05) terhadap analisis sensoris (kerenyahan) kerupuk. Penambahan sodium tripolyphosphat (STPP) berpengaruh nyata (P<0,05) terhadap analisis sensoris (rasa, kerenyahan dan kesukaan keseluruhan), sifat fisik (daya kembang), uji kimia (kadar air) dan tidak berpengaruh nyata (P>0,05) terhadap analisis sensoris (warna) kerupuk. Daun bambu mempunyai kandungan antioksidan sebesar 48,416% ± 0,418 dan kerupuk matang dari hasil terbaik pengujian sensoris mempunyai kandungan antioksidan sebesar 19,215% ± 0,073. Kata Kunci: Daun Bambu, Tapioka, Sodium Tripolyphosphat, Kerupuk.

Cracker is an Indonesian original popular food, so that it isa means for adding functional components. In this study, we formulated crackers with addition of bamboo leave pasta. Randomized factorial design was employed, using two factors. The first factor was proportion of bamboo leave pasta and tapioca (10:90, 20:80 and 30:70) and the second factor was concentration of sodium tripolyphosphat (STPP) (0,25% and 0,40%). Parameter studied were sensory analysis, physic analysis (volume expansion), chemical test (moisture content and antioxidant content). Result showed with proportion of bamboo leave pasta and tapioca was affected significantly (P<0,05) on sensory analysis (color, taste and overall), physic analysis (volume expansion), chemical test (moisture content) and was not affected significantly (P>0,05) on sensory analysis (crispness) crackers. The addition of sodium tripolyphosphat (STPP) was affected significantly (P<0,05) on sensory analysis (taste, crispness and overall), physic analysis (volume expansion), chemical test (moisture content) and was not affected significantly (P>0,05) on sensory analysis (color) crackers. The antioxidant content of bamboo leave was 48,416% ± 0,418 and The best cracker perceived by sensory test was antioxidant content of 19,215% ± 0.073. Keywords: Bamboo Leave, Tapioca, Sodium Tripolyphosphat, Cracker

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