<![CDATA[Background: The incidence of noncommunicable diseases is increasing and has the potential to lead tohealth problems and other disease complications. The habit of consuming snacks from foods high insaturated fat is one of the causes of these problems. The need for healthier snacks with unsaturated fatcontent needs to be a concern. Objectives: This study aims to analyze differences in the nutritionalcontent of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA) in semprongsnack based on sunflower seed flour and quinoa flour. Methods: This study is an experimental studywith treatments in the form of differences in the composition of sunflower seed flour and quinoa flourwith a ratio of Formula 1 (100:0), Formula 2 (75:25), and Formula 3 (0:100). The results of thenutrient content test were analyzed using the one-way ANOVA test. Results: The use of sunflower seedflour and quinoa flour as a substitute for rice flour in semprong snack showed significant differences inpolyunsaturated fatty acid (PUFA) and monounsaturated fatty acid (MUFA) content between treatmentgroups (p<0.05). Formula 1 contains an average of 20.48g PUFA and 9.62g MUFA; Formula 2contains an average of 14.86g PUFA and 8.27g MUFA; Formula 3 contains an average of 3.17gPUFA and 4.27g MUFA. Conclusion: The best formula is Formula 1, which contains the highes PUFA and MUFA. While formula 3 contains the lowest PUFA and MUFA. The higher the sunflowerseed flour content in the formula, the higher the PUFA and MUFA content will be.]]>
