<![CDATA[ABSTRACT The purpose of this study was to determine the effect of red rice flour and anchovy flour formulation on organoleptic characteristics, nutritional content, and calcium of instant baby porridge. This study used a completely randomized design (CRD) with 3 replications. The factor of this study was 5 ratios of red rice flour and anchovy flour, namely F0 (100% Red Rice Flour), F1 (95% Red Rice Flour: 5% Anchovy Flour), F2 (90% Red Rice Flour: Flour Anchovy 10%), F3 (Red Rice Flour 85%: Anchovy 15%), and F4 (Red Rice Flour 80%: Anchovy 20%). F1 treatment was the most favored by panelists with favorite rating scores of color, aroma, taste, and texture reached 4.11 (like), 3.71 (like), 3.98 (like), and 4.09 (like), respectively. Proximate value and calcium in the F1 treatment (red rice flour 95% with anchovy flour 5%) were 2.02% ww water content, 3.06% ww ash content, 9.66% ww protein content, 0.77% ww crude fiber content, and 2.56% ww calcium content. The formulation of red rice flour and anchovy flour significantly affected (p <0.05) the calcium content but it had had no significant effect (p <0.05) on the water, ash, protein, and crude fiber contents. Instant baby porridge with red rice flour and anchovy flour have calcium and proximate levels that meet the National Standard (SNI). The organoleptic assessment results show that it was preferred by panelists.Keywords: Red rice flour, anchovy flour, instant baby porridgeABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh formulasi tepung beras merah dan tepung ikan teri terhadap nilai organoleptik, kandungan gizi dan kalsium bubur bayi instan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 ulangan. Formulasi penelitian ini adalah komposisi tepung beras merah dan tepung ikan teri sebanyak 5 taraf,yaitu F0 (Tepung Beras Merah 100%),F1 (Tepung Beras Merah 95% : Tepung Ikan Teri 5%), F2(Tepung Beras Merah 90% : TepungIkan Teri10%), F3 (TepungBeras Merah 85% : TepungIkan Teri15%) dan F4 (TepungBeras Merah 80% : TepungIkan Teri20%). Perlakuan F1 merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna sebesar 4,11 (suka), aroma sebesar 3,71 (suka), rasa sebesar 3,98 (suka) dan tekstur sebesar 4,09 (suka). Nilai proksimat dan kalsium pada perlakuan formulasi F1 (tepung beras merah 95% dengan tepung ikan teri 5%) yang disukai panelis adalah kadar air 2,02%bb, kadar abu 3,06%bb, kadar protein 9,66%bb, kadar serat kasar 0,77%bb dan kadar kalsium 2,56%bb.Formulasitepungberasmerah dan tepung ikan teriberpengaruhnyata terhadapnilaikadarkalsium, sedangkan pada kadarair, abu, protein, dan serat kasarberpengaruhtidaknyata. Bubur bayi instantepungberasmerah dan tepung ikan teri memilikikadar kalsium dan proksimatsesuaistandar SNI dan berdasarkanpenilaianorganoleptikdapatditerima (disukai) oleh panelis.Kata kunci: Tepungberasmerah, tepungikan teri, bubur bayi instan ]]>
