<![CDATA[This research aims to determine the effect of adding breadfruit flour and green bean flour to cookie products, as well as the characteristics of breadfruit-wheat composite flour cookies with the addition of green bean flour. Processing food products in the form of cookies by using breadfruit flour as a local raw material is expected to reduce dependence on imported wheat. as raw material for wheat flour. So far, the main raw material for making cookies is wheat flour, and there has been an increase in consumption of wheat flour along with the increase in consumption of processed products. In order to increase the quality of the cookie products produced, research was carried out by adding green bean flour to increase the protein content of the cookies. Research conducted using a Randomized Block Design with 4 (four) treatment levels, showed significantly different results for all parameters. In this research, the parameters used are taste, color, aroma, texture, water content, ash content, fat content, protein content, carbohydrate content and yield expressed in percent. The results of the decision analysis show that treatment P4 has the highest expected value with a score of 6.37, while the lowest expected value is in treatment P2 with a score of 3.77.]]>
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