Uji kesukaan hasil jadi kue brownies menggunakan tepung terigu dan tepung gandum utuh

The purpose of this research was to discover the degree of preferences in flavor, aroma, color, shape, and texture in the Brownies using 100% whole wheat flour and to find out the results about the acceptance of the public for Brownies using 100% whole wheat flour. The research is using Experimental Research. The research is using a descriptive statistical analysis method that used to analyze data in ways that describe or depict the data that has been collected. The results, showed that the average yield Brownies with whole wheat flour is higher than Brownies with wheat flour. On the basis of these results, it can be concluded that people prefer like Brownies using whole wheat flour instead of Brownies using wheat flour.