Abstract: This research study was conducted at the Agricultural Biochemistry, Chemistry and Food Nutrition and Agricultural Process Engineering Laboratory, Faculty of Agricultural Technology andalas University in Padang. A Completely Randomized Design (CRD) with 6 treatments and 3 replications was used to analyze the data. The treatments included the addition of strawberry at levels of 0, 15, 20, 25, 30 and 35%. The organoleptic addition of 25% was the most preferred formula based on its color (45%), aroma (75%), taste (65%) and texture (60%). The moisture content was 20.15%, the ash content was 4.38%, the beta-carotene content was 1989 μg/100 mlL, alkaloids were positive and the coarse fiber content was 6.57%. The addition of strawberry to vegetable leather of gotu kola leaf and seaweed had a significant effect on the moisture content, antioxidant activity, beta-carotene and crude fiber content but was not significant for ash content and alkaloids.