<![CDATA[ABSTRACT  This research aims to produce biscuits kimpul obtained from green bean flour substitutes that can be accepted by the panelists. This study used a Randomized Complete Design method with a mixture of kimpul flour and green bean flour . Treatment A (50% kimpul flour : 50% green beans flour ), B (60% kimpul flour : 40% green beans flour), C (70% kimpul flour : 30% green beans flour), D (80% kimpul flour : 20% green bean flour), E (90% kimpul flour : 10% green bean flour). Results of organoleptic, selected treatment continued with the sensory properties and chemical analysis. Selected treatment in treatment B (60% kimpul flour : 40% green bean flour) has the value most highly favored and panelists. The results of the chemical analysis of the selected kimpul biscuits with chemical composition with 5.44% moisture content, ash levels 2,71%, 8.03% protein, fat levels 24.88%, and carbohydrate levels 58,93%..  Key words: biscuits, kimpul flour, green beans flour]]>
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