Abstract
Taro beneng flour is used to substitute wheat flour in making brownie cookies in an effort to utilize local food. Research was conducted to analyze the effect of taro beneng flour substitution on making brownie cookies on sensory quality. This research was conducted at the Pastry and Bakery Processing Laboratory of the Culinary Education Study Program, Faculty of Engineering, Jakarta State University. The method used in this study is an experimental method. The sample of this study was brownie cookies with taro flour substitution with percentages of 10%, 20%, and 30%. Then tested to 5 expert panelists who assessed aspects of color, aroma, texture and taste. The conclusion of this study is that brownie cookies substituted taro beneng flour with a percentage of 30% have good sensory quality to be developed.
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