<![CDATA[This study aims to determine the formulation of using lady finger banana flour (Musa acuminata Colla) as a substitute for wheat flour in manufacturing biscuits. As well as to assessed the formulation of purple sweet potato puree (Ipomoea batatas L.) as a natural coloring agent and additive to increase the functional value of biscuits. The research was conducted using an experimental method, a Completely Randomized Factorial Design (CRFD). The first-factor treatment was the ratio of wheat flour to lady finger banana flour (T) consisting of four levels (%): T0= 100:0; T1= 75:25; T2=50:50; T3 = 25:75. The second factor was the concentration of the addition of purple sweet potato puree to the total weight of flour (P) consisting of four levels: P0 = 0%; P1=25%; P2=50%; and P3=75%. The research was conducted with two replications. The research data were analyzed using SPSS software version 17. Significantly different effects were tested with Duncan's test at p=0.05. The results showed that the substitution of wheat flour with lady finger banana flour and the addition of purple sweet potato puree significantly affected the quality characteristics and sensory tests of biscuits. The treatment that produced the best biscuits was the T1P3 treatment. Consist of the substitution of wheat flour with lady finger banana flour as much as 25% and the concentration of purple sweet potato puree 75%, which had a moisture content 2.93%, protein content 4.21%, ash content 1.49, content of anthocyanin 11.093 mg/10 g sample and antioxidant activity 364.45ppm. The control treatment (biscuits without lady finger banana flour substitution and without the addition of purple sweet potato puree) contained lower levels of anthocyanin and antioxidant activity. The organoleptic values (aroma, taste, texture, color, and overall) were quite favorable.]]>
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