<![CDATA[ABSTRACT The purpose of this study was to determine the composition of HMT (heat moisture treatment)-treated sago flour, which was used to substitute wheat flour in brownies, and to determine the nutritional values in the product favored by panelists. This study used a completely randomized design (CRD) with five treatments and four repetitions. The five ratios of wheat flour and HMT-treated sago flour were S0 (wheat flour 100%: HMT-treated sago flour 0%), S1 (wheat flour 90%: HMT-treated sago flour 10%), S2 (wheat flour 80%: HMT-treated sago flour 20%), S3 (wheat flour 70%: HMT-treated sago flour HMT 30%), and S4 (wheat flour 60%: HMT-treated sago flour 40%). The products (brownies) most preferred by panelists was the S2 treatment (wheat flour 80%: HMT-treated sago flour 20% with favorite rating scores of color, texture, aroma, and taste reached 3.87 (like), 3.97 (like), 4.00 (like), and 3.93 (like), respectively. Brownies in S2 treatment had 40.88% moisture content, 1.14% ash content, 3.03% fat content, 1.22% protein content, and 23.52% carbohydrate content. The results indicate that substitution of wheat flour with HMT-treated sago flour in brownies had a significant effect on the nutritional value of the product. The panelists also preferred the product.Keywords: Sago Brownies (Heat Moisture Treatment), wheat flour, organoleptic, nutritional value ABSTRAK Tujuan penelitian ini adalah untuk mengetahui komposisi tepung sagu HMT (Heat Moisture Treatment) yang digukan untuk mensubtitusikan tepung terigu dalam pembuatan produk brownies dan mengetahui kandungan nilai gizi dalam pembuatan produk brownies yang disukai oleh panelis.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), dengan 5 perlakuan dan 4 kali ulangan. perlakuan subtitusi dengan perbandingan S0 (tepungteigu 100% : tepung saguHMT 0%), S1(tepungteigu 90% : tepung sagu HMT 10%), S2 (tepungteigu 80% : tepung sagu HMT 20%), S3(tepungteigu 70% : tepung sagu HMT 30%), S4 (tepungteigu 60% : tepung sagu HMT40%).Penilaian organoleptik produk brownies yang disukai panelis terdapat pada perlakuan S2 (subtitusi tepung terigu 80% : tepung sagu HMT20%) dengan penilaian kesukaan warna 3,87% (suka), tekstur 3,97% (suka), aroma 4,00% (suka) dan rasa 3,93% (suka). brownies pada perlakuan S2 mengandung kadar air sebesar 40,88%, kadar abu sebesar 1,14%, kadar lemak sebesar 3,03%, kadar protein sebesar 1,22%, kadar karbohidrat sebesar 23,52%.Hasil yang diperoleh dari penelitian ini menunjukan bahwa tepung terigu dengan substitusi tepung sagu HMT dalam pembuatan brownies memberikan pengaruh yang signifikan terhadap komposisi kimia produk brownies, sehingga disimpulkan brownies tepung terigu subtitusi tepung sagu HMT dapat meningkatkan nilai gizi brownies dan hasil penilaian panelis terhadap perlakuan substitusi tepung terigu dengan tepung sagu HMT pada produk brownies disukai oleh panelis.Kata kunci :Brownies sagu HMT (Heat Moisture Treatment), tepung terigu, organoleptik, nilai gizi ]]>
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