<![CDATA[ The purpose of this study was to get the best ratio between pineapples puree and tapioca starch in the making of crackers. The research conducted using a complately randomize design consists of five streatments and each was repeated three times. The treatments performed were PN1 (tapioca : pineapple puree 80%:20%), PN2(tapioca : pineapple puree 70%:30%), PN3(tapioka : pineapple puree 60%:40%), PN4(tapioca : pineapple puree 50%:50%), PN5(tapioca : pineapple puree 40%:60%), The data analyzed statistically using analysis of variance (Anova) and duncan’s new multiple range test (DNMRT) at 5% level. The result showed that the ratio between tapioca and pineapple puree the affected moisture content, ash content, vitamin C content, swelling power, and sensory test. The best treatment crackers from this research was crackers PN4(50%:50%) with had moisture content 2.14% ash content 2.49%, vitamin C 15,96 mg/100 g, content 15.96 mg, swelling power 48.79%, sensory test deskription color the yellow browhnis, scant of pineapple test of pineapple, and crunchy texture. A hedonic assessment overall panelis like the crtacker. Keywords :Tapioca, pineapple puree, cracker]]>
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