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Breastfeeding mothers need the additional food to increase the nutritional adequacy as well as to help the productivity of breast milk. Due to the lack of snacks, the production of biscuits is developed. This research focuses on the relation between katuk leaf powder and cooking oil on the organoleptic properties of groundnut biscuits. This study aimed to know the best product of organoleptic test result (shape, smell, color, crumb, crispness, taste and consumers’ preference levels) and the nutrients (carbohydrate, energy, protein, fat, vitamin A, fiber and sesquiternat acid). This research used is experimental method, which done in the three stages; pre-experiment, preliminary and main research. It is followed by data collection in the two ways. First, organoleptic test was carried out with 30 panelists of Culinary Major and 100 breastfeeding panelists. Second, chemical tests conducted at Balai Penelitian dan Konsultasi Industri (BPKI), East Java. The result shows that there is relation that effect on the color, but not to other organoleptic elements. The effect of color interaction from leaf chlorophyll content, added with the same katuk leaf powder and the higher cooking oil indicating the better colour. So, the addition of katuk leaf powder can affect the colour of biscuit. Keywords—groundnut biscuit; katuk leaf powder; cooking oil

Effects Of Added Katuk Leaf Powder And Cooking Oil On The Organoleptic Properties Of Groundnut Biscuits