<![CDATA[Background: Snack foods contribute to meeting children's energy and nutritional needs. Cheese sticks are a potential snack product because of their crunchy texture and savory taste, which are favored by children Objective:This study aimed to determine the effect of soybean substitution and the addition of butternut squash flour on the acceptability (color, aroma, texture, and taste) and nutritional content (energy, carbohydrates, protein, and fat) of the best mocaf flour cheese stick formula. Methods: This study employed an experimental design using a Completely Randomized Design. Sensory testing was conducted on four formulations by 40 untrained panelists, namely F1 (5% soybean flour + 5% butternut squash flour), F2 (10% + 5%), F3 (15% + 5%), and F4 (20% + 5%). Data were analyzed using the Kruskal-Wallis test, followed by the Mann-Whitney test. Results: The results showed significant differences in the acceptability of color, texture, and taste (p<0.05), but there were no significant differences in the acceptability of aroma (p>0.05). Conclusions: Based on the acceptability test, F2 was identified as the best formula. Laboratory analysis of F2 showed that every 100 g of product contained 527.6 kcal of energy, 39.6 g of carbohydrates, 7.93 g of protein, and 37.5 g of fat.]]>
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