Abstract
This study aims to find out the effect of the concentration of green mustard flour (Brassica juncea) on the characteristics of fresh bread. This study was conducted using a randomized design group (RAK) factorial with the first factor of treatment of the concentration of green mustard flour consisting of 9 levels namely P1 0% Green Mustard Flour, P2 1% Green Mustard Flour, P3 2% Green Mustard Flour, P4 3% Green Mustard Flour, P5 4% Green Mustard Flour, P6 5% Green Mustard Flour, P7 6% Green Mustard Flour, P8 7% Green Mustard Flour and P9 8% Mustard Flour. The variable measured is an organoleptic test of volume, taste, and texture. The results showed that the treatment of the concentration of green mustard flour had a noticeable effect on organoleptic tests (volume, taste, and texture). 
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