<![CDATA[ABSTRACT  The purpose of this study was to determine the effect of composition of fermented cassava flour and corn flour onorganoleptic characteristics and nutritional value of cookies. This research used Completely Randomized Design with thecomposition of cassava starch and fermentation of corn flour namely (85:15), (80:20), (75:25), and 100 fermented cassavaflour (control). The results showed that the selected organoleptic assessment by panelists was found in cookies with thecomposition of 80g of fermented cassava flour and 20g of corn flour. The nutritional value of selected cookies includingwater, ash, protein, fat, carbohydrate and fiber contents were 0.87%, 1.71%, 11.71%, 12.07%, 73.64% and 1.78%,respectively. Based on the organoleptic analysis of cookies, cookies based fermented cassava flour and corn flour wasaccepted by panelists and had higher nutritional value than SNI.Keywords: Cookies, fermented cassava flour, corn flour, organoleptic, nutritional value.  ABSTRAK Tujuan dari penelitian ini untuk menentukan pengaruh komposisi tepung ubi kayu fermentasi dan tepung jagungterhadap karakteristik organoleptik dan nilai gizi cookies. Penelitian ini menggunakan Rancangan Acak Lengkapdengan komposisi tepung ubi kayu fermentasi dan tepung jagung yaitu (85:15), (80:20), (75:25), serta 100 tepungubi kayu fermentasi (kontrol). Hasil penelitian menunjukkan bahwa penilaian organoleptik terpilih oleh panelisterdapat pada cookies dengan formulasi 80g tepung ubi kayu fermentasi dan 20g tepung jagung. Nilai gizi dariproduk cookies terpilih meliputi kadar air, abu, protein, lemak, karbohidrat dan serat berturut-turut yakni 0,87%,1,71%, 11,71%, 12,07%, 73.64% dan 1.78%. Berdasarkan analisis organoleptik cookies basis tepung ubi kayufermentasi dan tepung jagung dapat diterima panelis dan memiliki kadar gizi yang lebih tinggi dari SNI. Kata kunci: Cookies, tepung ubi kayu fermentasi, tepung jagung, organoleptik, nilai gizi.]]>
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