Organoleptic Quality of Cereal Based on Sago Flour with a Combination of Red Spinach Flour for Patients with Diabetes Mellitus

This study aims to determine the organoleptic quality of cereals based on sago flour with a combination red spinach for diabetics. type research is an experiment using completely randomized design (CRD) 3 treatments and 6 repetitions. Observations were made by means tests. The panelists used somewhat trained 30 people. Data analyzed Kruskal Wallis test. results showed that color was close brownish (2.3–3.67). Sago flavor (2.47–2.73) (2.26–2.53). Not sweet (1.07–1.37), (2.17–2.4), (1.93–2.1). Crispy in texture very crunchy (2.93–3). Has difference does not have aroma, taste texture. conclusion red. Scented scented spinach. sweet, taste. crunchy, parameters differences