Keseimbangan asupan zat gizi penting diperhatikan karena memiliki fungsi biologis seperti mendukung pertumbuhan dan pembentukan otot seperti protein. Salah satu bahan pangan tinggi protein adalah biji nangka dan kacang hijau yang berpotensi menjadi makanan tinggi protein seperti crackers. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh tepung komposit biji nangka dan kacang hijau terhadap kadar protein, tingkat kesukaan, dan rasio terbaik dari fortifikasi tepung komposit pada crackers. Penelitian ini bersifat eksperimental dengan design penelitian Rancangan Acak Lengkap (RAL). Metode yang digunakan adalah ANOVA untuk mengetahui signifikasi data, kemudian dilanjutkan dengan uji Duncan. Hasil penelitian ini menunjukkan kadar protein tertinggi diperoleh pada perlakuan P5 (50% tepung terigu : 50% tepung komposit) yaitu sebesar 11,13%. Hasil uji tingkat kesukaan panelis terhadap parameter warna 3,93 (suka), aroma 3,56 (suka), tekstur 3,86 (suka), rasa 3,63 (suka), dan overall 3,70 (suka). Proporsi terbaik pada penambahan tepung komposit biji nangka dan kacang hijau adalah pada perlakuan P2 (80% tepung terigu : 20% tepung komposit). Kata Kunci: tepung komposit, crackers, kadar protein, tingkat kesukaan

Adequate balance of nutrient intake is crucial due to its biological functions in supporting growth and muscle formation, particularly protein. Jackfruit seed and mung bean are high‐protein raw materials with potential for incorporation into protein‐enriched foods such as crackers. The purpose of this study was to determine the effect of jackfruit seed–mung bean composite flour fortification on protein content and sensory acceptability, and to identify the optimal fortification ratio in crackers. This experimental study employed a Completely Randomized Design (CRD) with five treatments representing different wheat-to-composite flour ratios. Data were analyzed using one‐way ANOVA to test for significant differences, followed by Duncan’s multiple range test to identify the best treatment. Findings indicated that the highest protein content (11.13 %) was achieved in treatment P5 (50 % wheat flour: 50% composite flour). Panelists rated color at 3.93 (like), aroma at 3.56 (like), texture at 3.86 (like), taste at 3.63 (like), and overall acceptability at 3.70 (like). The optimal fortification ratio was identified as P2 (80 % wheat flour: 20% composite flour). Fortification of crackers with jackfruit seed–mung bean composite flour enhances protein content and maintains favorable sensory attributes, with an 80:20 wheat-to-composite flour ratio yielding the best overall results. Keywords: Composite Flour, Crackers, Protein Content, Sensory Acceptability