<![CDATA[The purpose to determine the effect of using soy bean flour substitution and the level of public preference for the quality of soy bean flour substitution brownies 15%, 30%, 45% in terms of color, taste, aroma, and texture. This research includes the type of experimental research. The design of this research is pure experiment with Posttest-Only Control Design. Data collection techniques using a questionnaire. Data analysis techniques used One Way Anova and Tukey, Duncan test. The results showed (1) there was an effect of soy bean flour substitution with a percentage of 15%, 30% and 45% on the quality of dry brownies in terms of color, taste, aroma, and texture both together and partially with a significance value of 0.000 < 0.05. The highest influence was on color, taste, aroma, and texture of dry brownies with 15% soybean flour substitution. (2) The results of the analysis of the level of preference showed that most of the panelists and experts liked the color, taste, aroma, and texture of dry brownies with 15% soybean flour substitution compared to 30% and 45%. The results of the analysis showed that most of the responses liked the taste and texture of dry brownies with 15% soybean flour substitution. Keywords: substitution, soybean flour, brownies]]>
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