Bananas are a perishable commodity, necessitating further processing fluor substitution flour is a refined products used as a biscuits raw material diversification treatment. The hygienic way in the manufacture of bananas could be done by spray drying were utilize the hot temperatures of a blower This study used a fluor substitution kepok (A1) and fluor substitution. (A2) Having six variations of composition ratio of banana gedah flour, mung bean flour and fish fluor on treatment (P) were P1 (1: 1.5: 1.5), P2 (1: 1: 1), P3 (1: 0.5 : 0.5), P4 (2: 0.5: 0.5), P5 (3: 0.5: 0.5), P0 (4: 0: 0) Testing the quality standards of SNI 01- 3841-1995 of banana gedah flour based treatment and 01-7111.2-2005 The results showed that drying of banana gedah flour produced 3.62% water content for kepok fluor substitution bananas and 3.73% for fluor substitution bananas, met the the quality standards of SNI 01-3841-1995 with category A for quality. The best treatment on occured on A1P1 obtained by comparison 1: 1.5: 1.5 All biscuits treatment with bananas fluor substitution, fish flour and green bean flour met the quality requirements 01-7111.2-2005 except for the water content of banana gedah flour
