<![CDATA[ABSTRACTCoconut pulp as a by-product of cooking oil processing can be further processed into coconut flour which is richin fiber so that it can be substituted in the processing of various food products. This study aims to find out thelevelof panelists preference for steamed brownies in various coconut pulp flour formulations. This study uses acompletely randomized design (CRD), with 5 treatments. Each treatment contained 3 replications so that the totaltreatment was 15 treatments. Based on the results of the study it can be concluded that the results of organoleptictesting of coconut pulp and 55%: 50% flour formulation formulations are still preferred by panelists. The valueof the color preference level is (4.82), aroma (4.76), taste (4.87), texture (4.71).Keywords: Coconut pulp flour, steamed browniesABSTRAKAmpas kelapa sebagai hasil samping pengolahan minyak goreng dapat diolah lebih lanjut menjadi tepung kelapayang kaya kandungan serat sehingga dapat disubtitusi pada pengolahan berbagai produk pangan. Penelitian inibertujuan untuk mengetahui tingkat kesukaan panelis terhadap brownies kukus pada berbagai formulasi tepungampas kelapa . Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), dengan 5 perlakuan. Setiapperlakuan diulang sebanyak 3 ulangan sehingga total perlakuan adalah 15 perlakuan. Berdasarkan hasil penelitiandapat disimpulkan bahwa hasil pengujian organoleptik formulasi tepung ampas kelapa dan tepung terigu 55% :50% masih disukai oleh panelis. Nilai tingkat kesukaan warna yaitu (4.82), aroma (4.76), rasa (4.87), tekstur(4.71).Kata kunci: Tepung ampas kelapa, brownies kukus]]>
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