<![CDATA[This study was motivated by the potential of cassava as a local food resource that can be processed into gaplek flour for the development of alternative food products. However, the use of gaplek flour in food products still requires careful consideration of its physical and sensory characteristics, particularly the distinctive cassava aroma and product texture, which may affect consumer acceptance. This study aimed to determine the effect of different formulations of gaplek flour and banana on consumer acceptability and to identify the best cereal formulation. A quantitative approach was employed using two treatment formulations involving 30 untrained panelists. Data were collected through a hedonic test evaluating the attributes of color, aroma, taste, and texture. The data were analyzed using the Paired Sample t-Test. The results showed that formulation B obtained higher mean scores than formulation A for all sensory attributes evaluated. Statistical analysis indicated p-values of less than 0.05 for all attributes, demonstrating significant differences between the two formulations. Formulation B, which contained a higher proportion of banana, was identified as the best formulation and has the potential to be developed as a local resource-based alternative food product to support food diversification.]]>
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