That is a post-harvest problem of timun suri, abundant of produce but less optimal in utilization. In this research we studied the effect of reduction of cucumber water and adding of tapioca (filler) to chemical, physical and organoleptic characteristics of fruit Cucumis melo L. Factorial Random Complete Design was used, i.e. two factors, concentration of reduction of cotton pulp water (30%, 40%, and 50%) and the concentration of tapioca addition (filler) (control, 0.25%, 0.5%, 0.75%, and 1%) with three replicates for each treatment. The parameters used are texture, color, and hedonic test. The results showed reduction of cucumber pulp water significantly affected the texture, color (lightness, chroma, and hue) fruit leather. The concentration of tapioca addition (filler) has a significant effect on texture, color of fruit leather while the interactions of cucumber pulp water reduction and the addition of real filler to the texture. The results of the hedonic test show that the mean scores for texture, color, flavor, and taste are 3.08, 2.40, 2.60 and 2.40, respectively. Fruit leather A1B3 (30% reduction of cucumber porridge water, 0.75% sizing agent) is the best treatment based on hedonic test with 1022,27 gf texture, color for (lightness 55,77%, chroma 12,51%, and hue 86, 00º).