<![CDATA[Diabetes mellitus remains a health concern in Indonesia, with a prevalence of 11,3% that is projected to increase. Dietary management includes adequate intake of high-fiber foods. Mocaf (modified cassava flour) and psyllium husk are high-fiber ingredients with potential for cracker development, but their combination remains underexplored. This study aimed to develop high-fiber crackers made from mocaf and psyllium husk as an alternative snack for individuals with diabetes mellitus. The study was conducted from June to August 2026 using a completely randomized design. The proportions of mocaf to psyllium husk were 95:5 (F1), 90:10 (F2), and 85:15 (F3). Product development was conducted at the Nutrition Laboratory of Universitas Muhammadiyah Cirebon. Analyses included sensory evaluation involving 30 semi-trained panelists, nutritional composition analysis, and nutritional contribution analysis. Data were analyzed using ANOVA and the Kruskal-Wallis test. The results showed a significant difference in the color hedonic attribute (p = 0.021), while no significant differences were observed in aroma, taste, or texture hedonic attributes (p > 0.05). Formula F3 was selected as the best formula, containing 3,10% moisture, 3,16% ash, 3,72% protein, 60,66% carbohydrate, 29,37% fat, and 22,67% dietary fiber, with an energy content of 521,79 kcal/100 g. One serving of F3 contributes 5,91–6,96% of the daily energy requirement based on the RDA for adults and approximately 19,43–34,01% of the recommended daily dietary fiber intake for individuals with diabetes mellitus. In conclusion, F3 is the best formula and has potential as an high-fiber snack for individuals with diabetes mellitus.]]>
