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Rice has high productivity and is widely utilized by local food producers as raw material for making the fruit. Karak is a dry food product made from rice which is generally processed conventionally with the addition of salt and chemicals in the form of borax as an ingredient. However, given the prohibited use of borax, there are several manufacturers that produce non-conventional, free-of-borax Karak that require high investment and production costs. In order to produce Karak that is safe to be consumed and can be produced in a conventional way, research on the production of borax-free Karak using additional ingredients in the form of STPP (Sodium Tripolyphosphate) as an ingredient is conducted. The purpose of this research is to identify the effects of STPP addition towards the sensory, chemical, physical, and yield characteristics. This study used Complete Randomized Design of one factor, namely the concentration of STPP consisting of 0.5% (K1), 0.6% (K2), and 0.7% (K3) with the comparator in the form of baking soda (Control). The data obtained were analyzed using one way ANOVA method and if there is a real difference, it was followed by Duncans Multiple Range Test (DMRT) test with significance α = 0.05. The results show that the addition of STPP has several effects on the sensory, chemical, physical, and yield characteristics of the Karak produced. The best formula produced by the weighted test is 0.5% STPP (K1) formula. The K1 formula has the most preferred taste, texture, and overalls by the panelists, the lowest moisture content, the highest development power, and also the lowest hardness and the highest yield result.