ANALISIS TINGKAT KESUKAAN BISKUIT BERBAHAN BAKU TEPUNG KORO KOMAK (Dolichos lablab L.) UNTUK DIVERSIFIKASI PRODUK OLAHAN KORO SEBAGAI SUMBER BELAJAR BIOLOGI

Biscuits are commonly made from wheat flour, which is derived from wheat. However, wheat is difficult to obtain in Indonesia due to its reliance on imports and contains a high level of gluten. Therefore, innovation is needed to replace or substitute wheat flour with other alternatives. This study uses flour made from hyacinth beans (Dolichos lablab L.) as a gluten-free substitute, aimed particularly at addressing the needs of individuals with gluten intolerance. The purpose of this study is to analyze consumer preference levels for biscuits made from hyacinth bean flour based on taste, aroma, texture, shape, and color, as well as to support the diversification of koro-based food products and their use as a biology learning resource. The research uses a quantitative descriptive approach with a survey method. There are three treatments: P1 (130% hyacinth bean flour, chocolate variant), P2 (100% hyacinth bean flour, original variant), and P3 (100% hyacinth bean flour, cheese variant). Data were collected using a hedonic test form with a 1–5 scale and analyzed using the Chi-Square test. The results show that substituting wheat flour with hyacinth bean flour significantly affects the sensory properties of the biscuits, particularly in taste, texture, and shape. The P3 treatment (100% hyacinth bean flour, cheese variant) was the most preferred by the panelists. Adult respondents (aged 18–60 years) tended to prefer the aroma, shape, and color criteria, while child respondents (aged 5–12 years) preferred the taste and texture. This research has the potential to be used as a learning resource in Biology for Grade X Phase E, particularly in the topic of biodiversity and its utilization as a food source. The final product can be presented as an educational poster explaining biscuits made from hyacinth bean flour (Dolichos lablab L.).