Doughnuts are a type of after-meal dessert made from a dough of wheat flour, sugar, milk, butter, and eggs. However, wheat flour production in Indonesia is still minimal so it still has to be imported from abroad. To reduce imported products, it is necessary to make efforts to utilize waste from jackfruit seeds to be used as flour in making donuts that have many nutrients and can reduce food waste in Indonesia. This study aims to determine the effect of wheat flour substitution with jackfruit seed flour on moisture content, protein content, and organoleptic tests on color, aroma, taste, and texture of donuts.The research treatment was the substitution of jackfruit seed flour (0%, 10%, 20%, 30%). The research parameters were water content, protein content, and organoleptic test of color, aroma, taste, and texture of donuts. Data analysis used the Complete Randomized Design (CRD) method, with three repetitions. Further tests used the Least Significant Difference Test (BNT).The results concluded that the effect of wheat flour substitution with jackfruit seed flour had a significant effect on water content, protein content, color, aroma, taste, and texture of donuts. The best treatment was obtained at 10% jackfruit seed flour substitution in terms of color 3,87(like), aroma 3,8 (like), taste 3,99 (like), texture 4,21 (like), and protein content 1,74%. Donat merupakan salah satu jenis hidangan penutup setelah makan yang terbuat dari adonan tepung terigu, gula, susu, mentega, dan telur. Namun produksi tepung terigu di Indonesia masih minim sehingga masih harus diimpor dari luar negeri. Untuk mengurangi produk impor, maka perlu dilakukan upaya pemanfaatan limbah dari biji buah nangka untuk dijadikan tepung dalam pembuatan donat yang memiliki banyak nutrisi serta dapat mengurangi limbah pangan yang ada di Indonesia. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan tepung terigu dengan tepung biji nangka terhadap kadar air, kadar protein, dan uji organoleptik terhadap warna, aroma, cita rasa, dan tekstur donat. Perlakuan penelitian yaitu perbandingan tepung biji nangka 0%, 10%, 20%, 30%. Parameter penelitian yaitu kadar air, kadar protein, dan uji organoleptik terhadap warna, aroma, cita rasa, dan tekstur donat. Analisis data menggunakan metode Rancangan Acak Lengkap (RAL), dengan tiga kali pengulangan. Uji lanjut yang digunakan Uji Beda Nyata Terkecil (BNT). Hasil penelitian disimpulkan bahwa pengaruh perbandingan tepung terigu dengan tepung biji nangka berpengaruh nyata terhadap kadar air, kadar protein, warna, aroma, cita rasa, dan tekstur donat. Perlakuan terbaik diperoleh pada perbandingan tepung biji nangka 10% di tinjau dari warna 3,87 (suka), aroma 3,8 (suka), cita rasa 3,99 (suka), tekstur 4,21 (suka), dan kadar protein 1,74%.