<![CDATA[ABSTRACTThis study aimed to determine the effect of wikau maombo flour and Spirulina plantesis flour formulations on the nutritional content and physical characteristics of biscuit products. The formulations of wikau maombo flour:Spirulina plantesis flour were P1 (100 g 0 g) and P2 (95 g:5 g). The research data on the nutritional value of control biscuit products (P1) and selected biscuits (P2) were analyzed using the t-test at the 95% significance level. The nutritional value of the selected biscuits (P2), which included moisture, ash, fat, protein, carbohydrates, and crude fiber contents were 5.077%, 2.296%, 16.885%, 9,358%, 66,114%, and 36,043%, respectively. When compared with the P1 biscuit (control), the water absorption capacity of P2 biscuits increased by 1.438%, while there was a decrease in the swelling power and bulk density by 0.1 cm and 0.042 g/mL. The biscuit products met the national standard no. 2973-2011 requirements on the moisture, protein, and carbohydrate contents, but the ash and fat contents did not.Keyword: Biscuits, Spirulina plantesis, and wikau maombo flour.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh formulasi tepung wikau maombo dan tepung Spirulina plantesis terhadap kandungan gizi dan karakteristik fisik produk biskuit. Presentase formulasi tepung wikau maombo : tepung Spirulina plantesis yaitu P1 (100 g : 0 g), P2 (95 g : 5 g), Data hasil penelitian nilai gizi terhadap produk biskuit kontrol (P1) dan biskuit terpilih (P2), dianalisis menggunakan uji T pada taraf signifikan 95% (). Kandungan nilai gizi biskuit terpilih (P2), yang meliputi kadar air, abu, lemak, protein, karbohidrat dan serat kasar berturut-turut sebesar 5.077%, 2.296%, 16.885%, 9.358%, 66.114% dan 36.043%. Hasil analisis biskuit P2 yang dibandingkan dengan biskuit P1 (kontrol), pada analisis daya serap air biskuit mengalami peningkatan sebesar 1.438%, sedangkan tejadi penurunan terhadap daya kembang dan densitas kamba sebesar 0.1 cm dan 0.042 g/mL. Produk biskuit yang dihasilkan memenuhi syarat SNI 2973-2011 pada variabel kadar air, protein dan karbohidrat. Pada variabel kadar abu dan lemak tidak memenuhi syarat SNI, karena memiliki kadar yang lebih dari kadar SNI yang disyaratkan.Kata kunci: Biskuit, tepung Spirulina plantesis dan tepung wikau maombo]]>
