<![CDATA[This study aims to formulate snack bars based on Arabica coffee grounds substitution (0%, 10%, 20%, and 30%), analyze their organoleptic characteristics, and examine their economic feasibility. The research method used a quantitative experiment through a hedonic test with a 1–10 scale, involving 103 untrained panelists, then analyzed using one-way ANOVA and food costing analysis. The analysis results showed that variation in coffee grounds substitution had a significant effect (p = 0.000) on all organoleptic parameters. Formulation P2 (20% coffee grounds substitution) was selected as the best treatment with the highest mean scores: color 8.73, aroma 8.96, taste 8.96, texture 8.90, and overall acceptance 9.04 (Highly Liked). Based on the financial analysis, product P2 has a Cost of Goods Manufactured (COGM) of Rp6,570.37/pcs and a selling price of Rp12,000.00/pcs, resulting in a profit margin of 45.25%. In conclusion, 20% coffee grounds substitution produces a functional snack bar with optimal organoleptic quality and business feasibility.]]>
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