Mutu Organoleptik dan Gizi Biskuit dengan Subtitusi Tepung Jagung (Zea mays) dan Tepung Kacang Merah (Phaseolus vulgaris)

Local food diversification is needed to reduce dependence on imported food. Corn a source of nutrients and bioactive compounds red beans are vegetable protein, complex carbohydrates, fiber, B vitamins, folasin, thiamine, calcium, phosphorus iron. The aim this study was analyze the organoleptic quality nutritional biscuits with substitution corn flour bean flour. This type research experimental completely randomized design (CRD). color, taste, aroma texture had significant effect biscuit products substitutions. Treatment 2 most preferred by panelists. lower proportion flour, value energy, carbohydrates fat in biscuits. higher protein Substitution has Further studies see content vitamin, minerals self life