Biscuit is a sweet cake into small, thin size and relatively low-yield water. According to Indonesian Industrial Standard (SII), a biscuit is a kind of food made from wheat flour with the addition of other foodstuffs through the process of heating and molding (Astuty, 1991 in Susanto, 1997).

Chayote (Scehium edule) is known to the public as vegetables and vegetables proved to have high fiber content of about 2.2 g. Plant leaf gods have a sense of neutral, and has a low glycemic index, so it is suitable in engineering healthy food, especially for the prevention of diabetes mellitus.

The research objective was to get the formula of healthy food products that contain antioxidants and high fiber foods (Dietary fiber) obtained from the tubers of god leaves (Gynura procumbenslour Merr) and chayote (Sechium edule) in the form of powder and applied in the form of biscuits. Expected type of flour that contains antioxidants and fiber diet (Dietary fiber) with suplementasinya level influence the characteristics of the resulting biscuits.

Research conducted at the Laboratory of Technology of Agricultural Products, Agricultural Product Technology Department, Faculty of Agriculture, University of Muhammadiyah Malang, which began in April 2008-June 2008. This research use randomized block design (RAK) simple, which is composed of 6 levels. Each level of treatment is repeated 3 times with 18 unit thereby gaining the experiment, namely: (P0): wheat flour: wheat bulb leaves of the gods: squash flour = 100%: 0%: 0%, (P1): wheat flour: flour tuber leaves of the gods: squash flour = 80%: 0%: 20%, (P2): wheat flour: wheat bulb leaves of the gods: squash flour = 80%: 20%: 0%, (P3): wheat flour: flour tuber leaves of the gods: squash flour = 50%: 10%: 40%, (P4): wheat flour: wheat bulb leaves of the gods: squash flour = 50%: 20%: 30%, (P5): wheat flour: flour tuber leaves of the gods: squash flour = 50%: 30%: 20%.

Flour substitution of different treatments showed a highly significant influence on the nutritional value and degrees of hardness and organoleptic scores (tastes, preferences, and appearance) on biscuits. The conclusion is that for the treatment of treatment of P5 (50% wheat flour and starch tuber god leaves 20%; squash flour 20%) can increase the power of antioxidants and fiber content of food on the biscuits produced with water content of 2.47%, protein 5, 48%, total sugar 18.15%, crude fiber 5.15%, 17.62% antioxidant power, degree of hardness 65.4 N/cm2 and organoleptic test to score a sense of 3.44 (neutral), preference scores 4, 11 (less likely), and score the appearance of 4.50 (less attracted to the unattractive.) And for the health treatment of P1 (80% wheat flour and starch tuber god leaves 0%; squash flour 20%) with water content 2.98%, 6.29% protein, total sugar 24.64%, crude fiber 2.50 %, 3.46% antioksidan power, degree of hardness 49.8 N/cm2 and organoleptic test for flavor score by 1.94 (less bitter), preference score 2.50 (quite like), and score the appearance of 2.72 (quite interesting .)