<![CDATA[Crispy brownies are a popular snack with potential for nutritional improvement through the addition of tempe flour as a protein source and purple sweet potato flour as a source of fiber and anthocyanins. This study developed four crispy brownie formulas by partially substituting wheat flour with these local ingredients and assessed their hedonic quality and estimated nutritional content. The research was conducted from September to December 2024 at the Nutrition Laboratory of STIKes Cianjur using a Completely Randomized Design with four treatments: F0 (100% wheat flour), F1 (90%:10%), F2 (85%:15%), and F3 (80%:20%). Hedonic evaluation involving 31 panelists using a 1–6 scale was analyzed with One-Way ANOVA (α = 0.05) followed by Duncan’s test. Substitution significantly affected color and taste (p < 0.05), but not aroma or texture. Formula F2 was the most preferred, producing an appealing brownish-purple color and balanced flavor. It also showed increased protein and fiber with reduced energy and fat compared to the control. Based on sensory and nutritional attributes, F2 is the most optimal and has strong potential as a healthy local snack.]]>
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