<![CDATA[Diabetes mellitus is a metabolic disease that requires proper dietary management, including the development of functional foods using local ingredients. Kepok banana flour (Musa paradisiaca L.) and peanut flour (Arachis hypogaea L.) have the potential to be used as raw materials for cookies due to their contents of resistant starch, dietary fiber, protein, and unsaturated fat. This study aimed to determine the effect of peanut flour substitution on the organoleptic properties of cookies made from kepok banana flour. The study used a Completely Randomized Design (CRD) with three formulations, namely F1 (30%), F2 (40%), and F3 (50%) peanut flour substitution. Organoleptic evaluation was conducted by 30 semi-trained panelists using a five-point hedonic scale to assess color, aroma, texture, and taste. Data were analyzed using the Shapiro–Wilk, Kruskal–Wallis, and Mann–Whitney U tests. The results showed that formulation F2 obtained the highest mean scores for color (4.3), aroma (4.3), texture (4.3), and taste (4.4). The Kruskal–Wallis test indicated significant differences among the formulations, while the Mann–Whitney U test showed significant differences in aroma (p = 0.046) and taste (p = 0.004). Based on organoleptic acceptability, F2 was the most preferred formulation among the panelists. Therefore, F2 has potential for further development as a local-food-based snack for individuals with diabetes mellitus.]]>
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