<![CDATA[ABSTRACTThe purpose of this study was to determine the effect of tempe flour substitution on organolepticproperties and the nutritional value of the karasi cake preferred by panelists. This study used a CompletelyRandomized Design (CRD) consisting of four treatments, the addition of tempe flour ie.T1 (control, 0%), T2 (10%),T3 (15%), and T4 (20%). The results showed that panelists liked karasi cake with the addition of tempe flour of15% (T3), with an average color preference of 3.67 (like), aroma of 3.84 (like), taste of 4.20 (like), and texture of3.91 (like). The best karasi cake had a water content of 8,50%, 25.40% protein, 4.84% fat, 4.22% ash, and53.54% of carbohydrate. The more addition of tempe flour, the content of water content, protein content, fatcontent and ash content increased while carbohydrate levels decreased and based on organoleptic assessmentcan be accepted (preferred) by panelists.Keywords: Karasi, substitution, tempe flour.ABSTRAKTujuan penelitian ini yaitu untuk mengetahui pengaruh substitusi tepung tempe terhadap penilaianorganoleptik dan nilai gizi kue karasi yang disukai panelis. Penelitian ini menggunakan Rancangan Acak Lengkap(RAL) yang terdiri dari empat perlakuan, penambahan tepung tempe T1 (kontrol 0%), T2 (10%), T3 (15%), dan T4(20%).Hasil penelitian menunjukan bahwa panelis menyukai kue Karasi dengan penambahan tepung tempe 15%(T3), dengan rerata kesukaan warna sebesar 3,67 (suka), aroma sebesar 3,84 (suka), rasa sebesar 4,20 (suka),dan tekstur sebesar 3,91 (suka). Kue Karasi terbaik memiliki kadar air sebesar 8,50%, protein 25,40%, lemak4,84%, abu 4,22%, dan karbohidrat 53,54%. Semakin banyak penambahan tepung tempe maka kandungan kadarair, kadar protein, kadar lemak dan kadar abu semakin meningkat sedangkan kadar karbohidrat menurun danberdasarkan penilaian organoleptik dapat diterima (disukai) oleh panelis.Kata kunci: Karasi, substitusi, tepung tempe.]]>
