Abstract:This study aims to determine the organoleptic quality of cereals based on sago flour with a combination of red spinach flour for diabetics. This type of research is an experiment using a completely randomized design (CRD) with 3 treatments and 6 repetitions. Observations were made by means of organoleptic quality tests. The panelists used were somewhat trained panelists of 30 people. Data were analyzed using the Kruskal Wallis test. The results showed that the red color was close to brownish red (2.3–3.67). Sa… Show more
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