<![CDATA[The high level of wheat flour imports in Indonesia indicates a high dependence on this ingredient. Therefore, the use of local ingredients such as honey sweet potatoes as substitutes for wheat flour can be one of the efforts to diversify food sources that support national food security. Honey sweet potatoes are high in carbohydrates, making them a potential substitute for wheat flour in processed foods like egg rolls. This study aims to investigate the impact of varying concentrations of honey sweet potato flour and rice flour on the physical, chemical, and organoleptic properties of egg rolls, as well as to identify the optimal formulation based on organoleptic test results. The experimental design used a completely randomized design (CRD) with one factor and four replicates. The results showed that increasing the proportion of sweet potato flour had a significant effect on lightness, texture, protein, moisture, fat, ash, carbohydrate, β-carotene, reducing sugar, and organoleptic properties (color, aroma, taste, texture, and overall acceptability). The best treatment was obtained in formulation P3 (sweet potato flour: rice flour 30%:70%) with the following characteristics: lightness 65.61 ± 0.54; texture 114.95 ± 0.43 g/mm; moisture 4.64 ± 0.14%; ash 2.17 ± 0.06%; fat 32.31 ± 0.52%; protein 8.41 ± 0.06%; carbohydrate 52.42 ± 0.05%; β-carotene 0.039 ± 0.0013 mg/g; reducing sugar 25.95 ± 0.32 mg/g. The organoleptic test results show that the formulation obtained an average liking score of 5.47 for color; 6.00 for aroma; 5.70 for taste; 5.87 for texture; and 5.80 for overall acceptability.]]>
