<![CDATA[Crackers are food products that are generally made from wheat flour, which is high in carbohydrates but low in protein and crude fiber. This study aims to determine the effect of the ratio of purple sweet potato flour and mung bean flour on the sensory, chemical, and physical characteristics, as well as the appropriate ratio to produce crackers with the best formulation. The experimental design used a completely randomized design (CRD) with five levels of purple sweet potato flour and mung bean flour ratios, namely 90:10, 80:20, 70:30, 60:40, and 50:50, and was repeated three times. The parameters observed included moisture content, protein content, crude fiber content, fat content, ash content, carbohydrate content, texture test (hardness), color test, and sensory test (texture, color, taste, aroma, overall acceptance, and crispness). The data were analyzed using ANOVA and followed by Duncan's Multiple Range Test (DMRT) if there was a significant effect. The results showed that the ratio of purple sweet potato flour to mung bean flour had a significant effect on sensory, chemical, and hardness characteristics. The best formulation was obtained in treatment P3 (70% purple sweet potato flour: 30% mung bean flour) with a moisture content of 4.97%, protein content of 13.97%, crude fiber content of 14.76%, ash content of 2.11%, fat content of 12.52%, carbohydrate content of 66.44%, and hardness of 11.13N. Sensory evaluation showed that the crackers were rated as liked for texture, color, aroma, and overall acceptance, and slightly liked for hedonic taste, with a texture score of slightly crispy and a color test value of b* 22.00, but no effect on the L* value of 31.32 and a* value of 31.33. The best crackers excelled in protein, crude fiber, and fat content. Paired preference tests also showed that the comparison between wheat crackers and the best crackers had significant differences in color. ]]>
