Organoleptic Test Research Articles

Karakteristik Tepung Sukun (Artocarpus Altilis)

Breadfruit besides can be consumed directly, can also be processed into intermediate product, that is processed into breadfruit flour. Producing breadfruit flour is an effort of food diversification, to reduce people dependency on wheat flour, and to extend the storage time. Characteristic of Breadfruit flour is affected by temperature and drying time. Therefore, it is necessary to do research to find out the effect of drying time on particular temperature level on characteristic of breadfruit flour. This research applied the Randomized Block Design with five treatments which was drying time (A: 6, B: 6.5, C: 7, D: 7.5, E: 8 hours), and each treatment was repeated five times. The organoleptic test was conducted on color and aroma, while the chemical test was moisture content. Result of the research showed that drying time effected color and moisture content significantly. However, aroma was not affected by the drying time. The best characteristic was produced by treatment A (6 hours) based on color (4.85). moisture content of the product was 12.21%.

The Addition Of Jicama Flour On The Quality Of Shape, Color, Aroma, Texture And Taste In Muffins

Muffins are a type of bread without yeast that are made in personal sizes and can be eaten in just a few bites. Muffins that are generally developed at this time are classified as quick bread because they use chemical raising agents that can react quickly as a substitute for yeast which is a biological raising agent that reacts more slowly. In this research, the main ingredients in making muffins are wheat flour, sugar, eggs, fat, baking powder and liquid. Jicama flour is flour that comes from jicama tubers that are dried, ground, then sifted to become flour. Currently, there are many innovations in muffin recipes both in terms of taste and raw materials for making them. The city of Padang is the area that produces the most jicama in West Sumatra, but it is still limited in terms of processing because jicama is usually only consumed fresh. Thus, to optimize the processing, especially for jicama fruit which is no longer attractive to sell because the skin color has started to turn black, the author wants to use it by processing it into flour which will be substituted in muffins. This research aims to analyze the effect of 15%, 30% and 45% substitution of jicama flour on the quality of shape, color, aroma, texture and taste of the muffins produced. The type of research used in this research is pure experiment (True Experiment) with organoleptic tests. The research was carried out 3 times with 4 treatments each and tested on 3 expert panelists. Then the data obtained was tabulated in table form and analysis of variance (ANOVA) was carried out. If they differed, they were tested using the Duncan Multi Ranges Test (DMRT). Then data analysis is carried out, if the data obtained by Fcount is greater than Ftable then proceed with the Duncan test. Muffins with jicama flour substitution had the best results at 15% treatment (X1).

Decision Making on The Organoleptic Quality of Salted Egg Products using Analytical Hierarchy Process and Simple Additive Weighting

Chicken and duck eggs are highly nutritious food products that are popular among the Indonesian community. However, their perishable nature leads to a decline in quality if not further processed. The salting process is a simple preservation method that can also enhance the flavor of salted egg products. To produce salted egg products with high organoleptic quality preference, a combination of Analytical Hierarchy Process (AHP) and Simple Additive Weighting (SAW) is implemented as a quality decision-making method based on: (1) the experts viewpoints on the importance level of organoleptic criteria, and (2) the scores of organoleptic tests for the criteria of texture, taste, and appearance. In this study, chicken and duck eggs were processed into salted eggs using a salting mixture made of a blend of scouring ash and table salt with a mass ratio of 5:4 and 5:6, resulting in product combinations coded as CE-5/4, CE-5/6, DE-5/4, and DE-5/6. Data processing results on the importance level from the experts viewpoints using the AHP method resulted that the criteria for texture, taste, and aroma had final priority weights of 0.244, 0.617, and 0.139, respectively. Final decision-making using the SAW method indicated that the highest to lowest final preference scores were obtained by products CE-5/4, DE-5/4, DE-5/6, and CE-5/6, with the final preference scores of 0.979, 0.963, 0.931, and 0.906, respectively. The results demonstrated that AHP and SAW were successfully implemented to assist in making decisions regarding the quality of salted egg products based on their organoleptic characteristics. Keywords: salted egg, organoleptic, decision-making, AHP, SAW

The Quality Of Baked Brownies Produce From The Subtitution Of Milit Flour

This study aims to analyze the effect of 25%, 50%, and 75% substitution of jewawut flour on the quality of the, aroma, texture and taste of the baked brownies produced. This type of research is an experiment using a completely randomized design method. The type of data used is primary data obtained from 3 expert panelists by filling out the organoleptic test format. Analysis of the data used is ANOVA, if there is a significant effect, continue with Duncan's test. The results showed there was no effect on the quality of the aroma, texture (congested), texture (dry) and taste of the baked brownies produced. The results of the best steamed brownies in the X3 treatment were in the sweetness category, tasted chocolate, and dark brown in color. It is suggested to the next researcher to process steamed brownies using a substitution of 75% of the amount of wheat flour used.

The Effect Of Jicama Flour Subtitution On The Quality Of Cat’s Tongue Cookies

This research is motivated by Cookies are small foods with a dense and crunchy texture that are made by baking or in the oven and last more than one month (Rahma Wati, 2013:26). There are various types of cookies in Indonesia, one of which is cat’s tongue cookies. Cat tongue cookies come from the Netherlands, in dutch these cookies are usually called “KATTE TONG”. Therefore, in this research the author used jicama flour as a partial substitute for wheat flour in making cat’s tongue cookies. This research aims to analyze the effect of 15%, 30%, 45% substitution of jicama flour on the quality of the shape, color, aroma, texture, and taste of the cat’s tongue cookies produced. This type of research is a pure ecperiment (true experiment) with a completely randomized design method with one factor. The type of data is primary data sourced from 3 expert panelists who filled in the organoleptic test format. The data obtained was tabulated in table form and analysis of variance (ANOVA) was carried out, if it was significantly different, it was continued with the Duncan test.

Effect Of Rejected Watermelon Substitution On The Quality Of Choux Paste

This research is motivated by the low utilization of watermelon rejected. Discarded watermelon is a watermelon with a small size or commonly called sub grade fruit with criteria outside the grade including size, shape, color, appearance of imperfect or damaged fruit. Watermelon contains substances that are useful for the body and has a high water content. One of the utilization of watermelon rejected can be used in the innovation of eclairs (Choux Paste). This study aims to analyze the effect of 25%, 50% and 75% watermelon substitution on the quality of color, shape, texture, aroma and taste of the choux paste produced. The type of research used in this research is pure experiment (True Experiment) with the research design used is a complete randomized design (RAL) with 3 repetitions. The type of data used is primary data obtained directly from 3 limited panelists by filling out the organoleptic test format. For hypothesis testing, this study uses analysis of variance (ANOVA) test, if different will be tested with Duncan Multi Ranges Test (DMRT) test. Based on the results of the organoleptic test and continued with the analysis of variance (ANOVA) test, it shows that there is a significant effect on the quality of brown orange color, hollow texture quality, watermelon fragrant aroma quality and watermelon sweet taste quality. There is no significant difference in the shape quality of eclairs with watermelon substitution. From this statement it can be concluded that the indicators of color, texture, aroma and taste Ho is accepted because f count < f table. While on the quality of the shape Ho is rejected because f count > f table. The best research results on the substitution of watermelon rejected on the quality of eclairs are in treatment 2, namely the use of 50% watermelon rejected.

Phytochemical and Organoleptic Tests of Combined Extracts of Turmeric, Black Tea, and Ginger

Phytochemical and Organoleptic Tests of Combined Extracts of Turmeric, Black Tea, and Ginger

The Effect Of Using Different Rejected Watermelon On The Quality Of Bavarois Pudding

Bavarois pudding is a popular product with a sweet flavor and soft texture. This study aims to determine how the use of sengkaling rejected watermelon, oval rejected watermelon, and striped red rejected watermelon can affect the organoleptic characteristics of bavarois pudding. This type of research is pure experiment, the object of this research is pudding bavarois. The variables of this study include independent variables with 4 factors, namely no watermelon (X0), sengkaling rejected watermelon (X1), oval rejected watermelon (X2), and striped red rejected watermelon (X3). The dependent variable is the quality of bavarois pudding. The type of data is primary data sourced from 3 panelists who answered the organoleptic test format. This research design is a completely randomized design (CRD) with three repetitions. The data obtained were analyzed using analysis of variance (ANOVA), if Fcount > Ftable then continued with the Duncan test. The results showed that the use of rejected watermelon had a significant effect on the characteristics of shape, color, aroma, texture and taste. Striped red rejected watermelon had a significant effect on the characteristics of shape (neat according to the mold), color (pink), and taste of pudding bavarois (sweet watermelon). Oval ripe watermelon gave more prominent results in terms of texture (soft) and aroma (fragrant watermelon).

Effect Of Watermelon Albedo Substutution On Quality Of Watermelon Jam

Jam is the result of processing of fruits obtained from the cooking process of fruit juice, puree or fruit pulp with the addition of several ingredients such as acids, sugar water and thickening agents. Jam is used as a filling for pastry products or as a complement in consuming bread. Jam is made from sugar, watermelon pulp, lime juice. This study aims to analyze the effect of 15%, 30% and 45% watermelon albedo substitution on the quality of color, aroma, texture and taste of watermelon jam produced. The type of research used in this research is pure experiment (True Experiment) with the research design used is a complete randomized design (RAL) with 3 repetitions. The type of data used is primary data obtained directly from 3 expert panelists by filling out the organoleptic test format. For hypothesis testing, this study uses statistical analysis of variance (ANOVA) test, if different will be tested with Duncan Multi Ranges Test (DMRT). The results showed that there was a significant effect on the quality of the texture of easy to spread, while the quality of color, aroma and soft texture, sweetness and watermelon flavor did not have a significant difference in watermelon albedo substitution. From this statement it can be concluded that in the indicators of color quality, aroma and soft texture, sweetness and taste of watermelon Ho is accepted because f count, < f table. While in the quality of mudsh texture in the smear Ho is rejected because f count> f table. The best research results are in the best watermelon albedo substitution in treatment 2, namely 30% watermelon albedo

The Effect Of Adding Celery Leaves On The Quality Of Snow White Cookies

Snow princess cookies are one of the pastries that are very popular with Indonesian people, however, the variety of snow princess cookies is currently still lacking. Currently, the use of celery is still limited as a processed vegetable, so there is a need for innovation in processed celery. It is hoped that the addition of celery leaves can provide innovation in Snow White cookies because it provides a natural green color and also increases the fiber content and nutritional value of Snow White cookies. The aim of the research was to analyze the effect of adding celery leaves on the quality of Snow White cookies in terms of shape, color, aroma, texture and taste, this was motivated by the lack of variety in Snow White cookies. The use of celery is still not widely known by the public, the use of celery is only limited to processed vegetables. This type of research is pure experiment (true experiment). The research design used was a completely randomized design (CRD). Data was obtained from 3 limited panelists, using an organoleptic test format, then the data was analyzed using the analysis of variance test (ANOVA). If Fcount is greater than Ftable, then Duncan's test can be carried out. The research results show a significant influence on color quality. Meanwhile, the shape, aroma, texture and taste did not have a significant influence on the use of celery leaves on the quality of Snow White cookies. This is known from the conclusion which shows that the best overall score is neatly 3.78 (X0). The uniform shape was 3.78 in treatments (X1), (X2), (X3). Color 3.78 (X3) with green spots, aroma 4.00 (X0) fragrant category, texture 3.44 (X0) and (X3) not easily broken, texture 3.89 (X0) fragile, taste 4.00 (X0) sweet category.

Organoleptical Test And Acceptance Of Gummy Candy With The Addition Of Turmeric Acid

Abstract. Technological developments have an impact on people's awareness of the importance of maintaining a healthy body by optimizing natural resources as functional food. Functional food is food and drink that is often consumed by the public because it contains bioactive compounds that are beneficial for health. Gummy candy is a type of jelly-like soft candy made from a mixture of sugar and the purpose of this study was to determine the acceptability of gummy candies with the addition of turmeric and tamarind as functional foods. This study used an experimental method with organoleptic tests on the resulting functional food products. There were 3 treatments in this study namely P1 (100% mineral water: 0% sour turmeric), P2 (81.5% mineral water: 18.5% sour turmeric) and P3 (63% mineral water: 37% sour turmeric). Based on the Friedman rank test, and carried out with the Wilcoxon test, it was found that the tamarind turmeric substitution had a significant effect on the color and texture parameters with a value (p = 0.00), but was not significantly different in the aroma parameter with a value (p = 0.81) and taste with a value (p = 0.16) on organoleptic gummy candy. It can be concluded that P3 got superior scores compared to P1 and P2 on the color and aroma parameters, while P1 excelled on the texture and taste parameters. The addition of tamarind turmeric will affect the organoleptic acceptability of Gummy candies.

Organoleptic and Nutrient Tests of Bareh Randang Formula with the Addition of Curd to Reduce Hypercholesterolemia

Organoleptic and Nutrient Tests of Bareh Randang Formula with the Addition of Curd to Reduce Hypercholesterolemia

Quality Test of Drinks from Carica Papaya Tip with Addition of Artocarpus Heterophyllus L.

Drinks from papaya seeds and jackfruit have the potential to become functional drinks with health benefits. This study aims to test the quality of drinks from papaya seeds with the addition of jackfruit in various comparisons. The research method used was pre-test and post-test experimental design by analyzing data descriptively using table results. The quality parameters tested include antimicrobial tests on Escherchia colli bacteria, Staphyllococcus aureus bacteria, Candida albicans fungus using the disc diffusion method (well diffusion), vitamin C content test using the volumetric method, color, aroma, taste, and consumer liking with organoleptic testing. The results showed that the addition of jackfruit significantly had antibacterial effectiveness, and had vitamin C levels in composition 1 (5 gr papaya seeds) with a result of 0.2804%, and in composition 2 (4 gr papaya seeds: 1 gr jackfruit) with a result of 0.1400%. The color of the drink becomes brighter with the addition of jackfruit. The aroma and taste of the drink also became better with the addition of jackfruit. Based on the results of the consumer favorability test, drinks with a ratio of papaya seeds and jackfruit in composition 2 are most favored by panelists. Drinks from papaya seeds with the addition of jackfruit have good quality and are favored by consumers. This drink has the potential to become a functional drink with health benefits.

FORMULATION AND ANTIOXIDANT ACTIVITY TEST OF FACE TONER EXTRACT PREPARATION FROM 70% ETHANOL OF CUCUMBER FRUIT (Cucumis sativus L.)

Cucumber (Cucumis sativus L.) is a natural ingredient with potential therapeutic properties for addressing various skin-related problems. The study aims to identify a suitable formulation for a facial toner extract that exhibits favourable physical properties as determined by organoleptic, homogeneity, pH, and hedonic testing. The present study employed an experimental approach to produce a 70% ethanol extract of cucumber fruit through the maceration method, utilising 70% ethanol solvent. Subsequently, the extract derived from the cucumber fruit developed four formulas to prepare face toners. The concentrations of these formulas were designated as F0 (0%), FI (0.5%), F2 (1%), F3 (1.5%), and F4 (utilising brand x toner as a positive control). The physical evaluation test yielded the fulfilment of the physical criteria for the toner, encompassing the organoleptic, homogeneous, pH, and hedonic tests. The IC50 values obtained from the antioxidant activity test conducted on face toner preparations containing cucumber fruit extract at concentrations of 0.5%, 1%, and 1.5% were found to be 128 ppm, 91.017 ppm, and 62.218 ppm, respectively. The SPSS analysis reveals a significant difference in the IC50 value among the various formulas. Specifically, F3 exhibits a smaller IC50 value than the other formulas, indicating a stronger antioxidant activity. It is important to note that a smaller IC50 value indicates a stronger antioxidant activity. The study's findings suggest a positive correlation existing between the extract's concentration and its antioxidant activity, specifically, the extract denoted as F and administered at a concentration of 1.5%.

Physicochemical and Organoleptic Properties of Milkfish Bonggolan (Study Proportion of Fish Meat : Sago Flour and Addition of Sodium tripolyposphate)

Bonggolan is a fish product from the Sidayu, Gresik Regency. Bonggolan is made from a mixture of tapioca flour, fish meat, such as payus fish and spices. Bonggolan has a chewy texture with a savory taste and has a special aroma from fish. Bonggolan has a hard texture when consumed in cold condition. This change causes a decrease in consumer preference. In this study, learned about making bonggolan from milkfish meat, sago flour, and sodium tripolyposphate (STPP). The purpose of the study is to determine the effect of the proportion of fish meat : sago flour and the addition of STPP on the physicochemical and organoleptic properties of milkfish bonggolan. This study used a factorial Completely Randomized Design (CRD) with two factors. The first factor is the proportion of fish meat : sago flour (60 : 40, 50 : 50, 40 : 60). The second factor is the addition of STPP (0.0, 0.1, 0.2%). Data was analyzed using ANOVA level 5%. If there was a difference, the process continues with the DMRT Test 5%. The results of the study is the proportion of fish meat : sago flour (60 : 40) and the addition of 0.2% STPP was the milkfish bonggolan with the optimal treatment. In this treatment obtained a water content of 51.55%, ash content of 2.67%, protein content of 7.66%, fat content of 2.15%, hardness of 199.87 gf, springiness of 11.33 mm, and organoleptic tests showed the value of color 3.96 (neutral), aroma 4.24 (like), taste 4.08 (like), and texture 4.28 (like).

Peel-Off Mask Formulation for Facial Skin Protection Made from Active Carbon Quantum Dots From Rice Washing Water

Excessive exposure to ultraviolet (UV) rays can damage facial skin. Carbon Quantum Dots (CQDs) are active ingredients that can be formulated into peel-off masks needed to protect facial skin from UV exposure. This research aims to formulate a peel-off mask as facial skin protection made from the active ingredient CQDs from rice washing water, test the characteristics, and determine user responses to the product. The mask formulation is divided into five versions, namely F0 (without CQDs), F1, F2, and F3 (with CQDs added at concentrations of 2%, 4%, and 6%, respectively), and F+ (with added vitamin C). The resulting formulations were tested through physical tests, fluorescence using a UV lamp, and UV blocking tests. The test results for the five mask formulas showed a pH range of 4.5-5.6, stability over three weeks of storage, drying time within 27-30 minutes, homogeneity, viscosity ranging from 12,810-18,430 cPs, and spreadability ranging from 5.4-6.6 cm. The results of the organoleptic test using the one-way ANOVA test show that variations in mask formulas do not have a significantly effect on preferences for color, smell, texture, and general preferences. The results of the fluorescence test showed that there was luminescence in formulas F1, F2, and F3. UV blocking properties in the wavelength range 290-320 nm are shown in the formulas F1, F2, F3, and F+. Based on these tests, it can be concluded that the peel-off mask formulation with CQDs from rice wash water successfully produced a good peel-off mask product with a high SPF value, especially in formula F3.

The Formula of Jelly Drink Banana Fruit (Musa paradisiaca Typical) and Soybeans (Glycine max L. MERR) for Obesity

The diversity of food and beverage products is very important, especially for the needs of weight loss for obesesity. Therefore, the development of functional food sourced from local raw materials is needed. Therefore, the aim of this research is to find a jelly drink product formula made from bananas and soybeans for obesity sufferers. This research was a completely randomized design (CRD). Organoleptic tests on color, taste, aroma and texture parameters of three Jelly drink formula. The analysis of chemical and physical properties is obtained from the laboratory, and is followed by a test of satiety and desire to eat (desire to eat). Data analysis used descriptive statistical analysis and continued with Anova analysis. The results of this research found that the jelly drink formula (A) had the highest score of the jelly drink formula (B) and (C. The average test value of jelly drink formula (A) is higher than jelly drink formula (B) and (C). However, the chemical and physical properties tests between formula (A) and (B) and (C) have significant differences. Furthermore, formula (A) contains 24.27% ripe banana and soybeans, 1.45% carrageenan, 0.48% citric acid, and 0.97% tropicana slim sugar from a total of 206 grams of ingredients. Jelly drinks have the highest organoleptic value and nutritional content for suitable for obesesity. The results of the satiety test showed that 46.66 respondents felt full for 2.5 hours, and only 20 respondents felt full for 1.5 hours after consuming jelly drink products. Therefore, formula (A) can be as a functional food for obesity.

Fortification of local fruit parijoto on soy yogurt drink and economy analysis

Background: The food and beverage industry is a leading industry that is the government's focus in the Industrial Revolution 4.0. Culinary is the most popular economic sub-sector.. As a food product from biotechnology, yoghurt always manages to occupy a global market share. Yoghurt is proven to maintain the digestive system. Therefore innovation is needed, especially regarding materials, to boost product competitiveness. Animal milk substrate can be substituted with soy milk which is cheap but rich in protein. The addition of natural fortification is projected to improve product quality. Parijoto fruit (Medinilla speciosa) typical of the slopes of Mount Muria, Colo Village, Kab. Kudus was chosen as a fortificant because it is rich in antioxidants and antibacterial pathogens. At the same time, this adds to the usability and economic value of Parijoto, which is still low so far. Method: The research was conducted experimentally, referring to previous research methods. The formulation design was varied regarding adding Parijoto fruit extract to 100 ml of the product. Findings: From the results of the organoleptic test, the F1 formula (addition of 5 ml of Parijoto fruit extract) received the best acceptance from the panellists, with a preference level of 4.89. The product characteristics are liquid texture, alcoholic sweet taste, cream colour, and the aroma of Parijoto fruit tends to be faint. Conclusion:Parijoto Yogurt has advantages in terms of locality, price and nutrition. However, further research is needed based more collaboration to increase this product's health and economic impact local society. Novelty/Originality of this article: This study creates new functional food products and opens up opportunities to revitalize local economies and conserve biodiversity.

Pengaruh Variasi Trietanolamin terhadap Evaluasi secara Fisik Sediaan Krim Body Scrub dari Serbuk Belimbing Wuluh (Averrhoa bilimbi Linn)

Body scrub is a type of cosmetic preparation that has seen increased use, particularly with the incorporation of natural ingredients as its base. Belimbing wuluh (Averrhoa bilimbi Linn.) is a traditional medicinal plant known for its high content of saponins, flavonoids, tannins, glycosides, and formic acid, all of which contribute to its significant antioxidant activity. This makes it a promising candidate for development into a cosmetic product for skin care. This study involved the formulation of body scrub preparations using A. bilimbi powder, with variations in triethanolamine (TEA) as an emulsifying and alkalizing agent to optimize the resulting product formula, which was then tested physically. The A. bilimbi fruit was processed into simplicia, which was subsequently ground and formulated into three different body scrub formulas. These three formulas were subjected to organoleptic tests, homogeneity tests, and pH tests to assess the impact of varying TEA concentrations. The results indicate that TEA influences the texture and pH values of the body scrub preparations. However, the distribution of the preparations based on the homogeneity test results showed no significant differences among the three formulas. The study identified Formula II, with a 3% TEA concentration, as the most optimal formula, meeting SNI standards for pH and demonstrating the best organoleptic properties among the three formulas.

Biofortified biscuits with indigenous plants: An innovative approach to prevent stunting in early childhood

Background: Increasing human living standards is directly proportional to demands for the quality of public health. Prevalence of stunting in Indonesia is ranked fifth in the world with a figure reaching 37.2%. Therefore, stunting is 1 of 5 health problems that the government is focusing on solving. This growth and development disorder is characterized by the body size of the baby/toddler below standard as well as delays in cognitive and psychomotor abilities. Stunting in children is the impact of nutritional deficiencies during pregnancy and the first 1000 days of life. Important micronutrients that have the potential to reduce the risk of stunting are iron and folic acid. The majority of pregnant and breastfeeding mothers with high school education or below tend not to pay attention to their intake of these 2 micronutrients, so deficiencies often occur. Pregnancy/breastfeeding supplements on the market are also expensive. Facts show that cassava leaves (Manihot esculenta) and winged bean seeds (Psophocarpus tetragonolobus) are local agricultural resources that are rich in iron and folic acid. The production of biscuits to prevent stunting from these 2 vegetable sources is certainly very promising and worth developing. The aim of writing this scientific work is to determine the right biscuit formulation so that it is suitable to be used as a biscuit to prevent stunting for the wider community. Methods: Making biscuits needs to be preceded by making cassava leaf paste and winged bean seed flour and then determining various formulations. Variations in winged bean seed flour formulation: cassava leaf paste, namely F1 (20:10), F2 (25:15), F3 (30:10). Biscuits are made using the cream method, namely mixing sugar, skim milk, margarine and egg yolks until homogeneous then adding wheat flour, winged bean seed flour, cassava leaf paste, water and leavening agent. The dough is rolled, molded and baked at 170oC for 30 minutes. Finding: after carrying out organoleptic tests to measure product quality and determine the best formulation, it turned out that F2 was the biscuit formulation that the panelists liked most. Conclusion : The development of stunting prevention biscuits from cassava leaves and winged bean seeds is a potential solution. The next step is to disseminate this product as part of a stunting prevention strategy in the community. Novelty/Originality of this Study: The use of local agricultural resources, specifically winged bean seeds and cassava leaves, to develop a nutritious and affordable biscuit aimed at preventing stunting is an innovative approach that not only addresses the chronic malnutrition problem but also supports local economies by utilizing underutilized crops.