<![CDATA[Thin Brownies is one of the innovations of brownie products. Thin Brownies is better known as brownie chips or brownchips. The method used is to conduct experiments substituting 30%, 40%, and 50% wheat flour with composite flour (black sticky rice-mung beans) with a ratio of 70%:30%. This sensory test was carried out by trained and semi-trained panelists, assisted by distributing observation sheets with an assessment (5-1) and nutritional tests were carried out in the laboratory. Data analysis used the One Way method, the best data analysis results were found in product 120 with 40% wheat flour substitution, composite flour (black sticky rice-mung beans) with a ratio of 70%:30%. and assisted by sensory characteristics based on color, texture, aroma, taste, color preference, taste preference, texture preference, aroma preference. The best product has a nutritional content of 77.94% carbohydrates, 9.68% protein, 8.11% fat, 3.01% fiber and 1.24% water content.]]>
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