<![CDATA[Almond crispy is a popular snack due to its sweet taste and crispy texture. It is commonly made from wheat flour, eggs, margarine, powdered sugar, and cornstarch. In Indonesia, wheat flour production still depends heavily on imported wheat, making it necessary to develop products using locally sourced flour substitutes. This study aimed to determine the effect of substituting soybean flour, butternut squash flour, and brown rice flour on the acceptability (color, aroma, texture, taste, and aftertaste) and nutritional content (protein and dietary fiber) of almond crispy. This study employed a true experimental design using a Completely Randomized Design (CRD). A sensory evalution was conducted 40 untrained panelists who assessed four formulations of almond crispy F1 (40% soybean flour : 10% butternut squash flour), F2 (30% soybean flour : 20% butternut squash flour), F3 (20% soybean flour : 30% butternut squash flour), and F4 (10% soybean flour : 40% butternut squash flour), with each formulation containing 40% brown rice flour. The results of the Kruskall Wallis and Mann-Whitney tests indicated that the substitution of soybean flour, butternut squash flour, and brown rice flour significantly affected the acceptability attributes of almond crispy, including color, aroma, texture, taste, and aftertaste (p<0,05). Based on the sensory evaluation, the best formulation was F2, containing 30% soybean flour and 20% butternut squash flour. The nutritional analysis of F2 revealed that every 100 g of almond crispy contained 11,24 g of protein and 1,47 g of dietery fiber]]>
