<![CDATA[Kue kering adalah penganan yang dibuat dengan telur, gula, margarin, dan tepung terigu. Namun, karena produksi tepung terigu di Indonesia masih rendah, pemanfaatan tepung sagu sebagai alternatif lokal menjadi penting untuk mengurangi impor. Penelitian ini termasuk penelitian eksperimen dengan tujuan mengkaji pengaruh penambahan bubur kulit buah naga merah (5%, 10%, 15%, dan 20%) terhadap kadar air, kadar abu, serta uji organoleptik (warna, rasa, tekstur, dan aroma) pada kue kering sagu. Analisis menggunakan metode Rancangan Acak Lengkap (RAL) dengan tiga kali replikasi, dilengkapi Uji Beda Nyata Terkecil (BNT). Hasil menunjukkan bahwa meskipun kadar abu tidak terpengaruh signifikan, penambahan bubur kulit buah naga merah secara signifikan memengaruhi kadar air, warna, aroma, rasa, dan tekstur. Penambahan 20% bubur kulit buah naga merah memberikan hasil terbaik, menghasilkan kue kering dengan warna, rasa, dan aroma yang lebih menarik serta tekstur yang optimal. Cookies are confectionery made with eggs, sugar, margarine, and wheat flour. However, because wheat flour production in Indonesia is still low, the use of sago flour as a local alternative is important to reduce imports. This study is experimental research with the aim to examines the effect of adding red dragon fruit skin porridge (5%, 10%, 15%, and 20%) on water content, ash content, and organoleptic tests (color, taste, texture, and aroma) in sago cookies. The analysis used the Completely Randomized Design (CRD) method with three replications, equipped with the Least Significant Difference Test (LSD). The results showed that although the ash content was not significantly affected, the addition of red dragon fruit skin porridge significantly affected water content, color, aroma, taste, and texture. The addition of 20% red dragon fruit skin porridge gave the best results, producing cookies with more attractive color, taste, and aroma and optimal texture.]]>
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