Masa kehamilan merupakan masa penentu kualitas generasi berikutnya. Ibu hamil dengan kondisi Kurang Energi Kronis (KEK) memiliki resiko melahirkan bayi BBLR. Mengingat dampak kurang gizi yang sangat luas, maka perlu upaya penanggulangan KEK melalui penyelenggaraan Pemberian Makanan Tambahan (PMT). Penelitian ini bertujuan untuk mengetahui pengaruh pemberian biskuit berbasis bahan pangan lokal untuk meningkatkan berat badan dan Lingkar Lengan Atas (LiLA) ibu hamil KEK. Penelitian ini menggunakan metode Pra Eksperimen dengan design penelitian The One Group Pre-test post-test. Jumlah subjek dalam penelitian sebanyak 7 ibu hamil. Hasil penelitian menunjukkan adanya peningkatan konsumsi energi sebanyak 505,27 ± 273,80 kkal. Terjadi peningkatan berat badan 7.03±2.10 kg dan LiLA 1.55±0.45 cm. Ada  perbedaan berat badan dan LiLA ibu hamil KEK setelah diberikan biskuit (p<0,05).

Biscuits are bakery products made by baking. Local food ingredients in West Nusa Tenggara is potential to be utilized as the ingredients for making biscuits, for instance corn, soybeans, yellow pumpkins and katuk leaves (Sauropus androgynous). Preliminary trials used limited panellists, it was obtained the most delightful formulas were 12 g of corn flour, 12 g soy flour, 12 g pumpkin flour, and 5 g katuk leaves flour. The objective study was to identify the organoleptic properties and nutritious content of biscuits based on local food. The methods was experimental research in laboratory by using Completely Randomized Design of single factor with addition of 25%, 30% and 35% soybean flour. Assessment of organoleptic properties utilized trained panelists somewhat and consumers. The addition of soybeans to biscuits had a significant effect on the texture and taste of biscuits. The results of the color assessment employed panelists are somewhat trained 3.12 - 3.46; Scent assessment 3.28-3.52; Texture assessment 3.14-3.68 and taste assessment 3.40-3.76. The result of color assessment used consumer panelist 4.24-4.4; Scent assessment 4.2; texture assessment 4.8-5 and taste assessment 3.2-4.2. Biscuits contain 469,415 kcal, 13,815% protein, 21,815% fat, 54.455% carbohydrate, 6.49% water, and 3.44% ash. The best treatment is a biscuit with 25% added soybean flour (t1).Keywords: Biscuits; Nutrient Content; Organoleptic Properties.