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This study examined the effect of substituting wheat flour with sweet potato flour on the organoleptic and chemical properties of nastar nabikajau cookies. It used a completely randomized design with three treatment levels (T1=20% wheat flour, T2=30% wheat flour, T3=40% wheat flour). Sensory evaluation showed that T3 was preferred, with sweet potato flour substitution at 60% having a significant effect on color but not aroma, taste, or texture. Proximate analysis of T3 found ash content of 0.21%, moisture 1

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Wanda Novia Palupi Sunarko

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