<![CDATA[ABSTRAK: Kue bolu kukus adalah kue tradisional yang saat ini populer di masyarakat. Bahan utama dalam membuat kue bolu kukus adalah tepung terigu, pengemulsi, air, vanili, telur, dan gula. Kualitas kue bolu kukus ditentukan melalui uji fisik (tekstur dan daya kembang), uji kimia (kadar air, abu, protein, lemak, dan karbohidrat), uji penunjang (serat kasar), uji organoleptik (uji hedonik dan mutu hedonik warna, aroma, rasa, tekstur kue bolu kukus). Kue bolu kukus dengan hasil terbaik adalah susbtitusi tepung terigu 85%: tepung beras hitam 15% karena paling disukai oleh panelis dengan parameter tekstur 4,38 gf dan kekuatan meningkat 47,33%, kadar air (35,97%), kadar abu ( 0,65%), kadar protein (8,27%), kadar lemak (2,45%), kadar karbohidrat (88,70%), kadar serat kasar (0,00%) dan kadar antioksidan (19,26%) dengan nilai hedonik warna 48,00%, hedonik aroma kukus 64,00%, hedonik rasa 72,00% dan hedonik tekstur 46,00%ABSTRACT Steamed sponge cake is a traditional cake that is currently popular in the community. The main ingredient in making steamed sponge cakes is wheat flour, emulsifier, water, vanilli, egg, and sugar. The quality of steamed sponge cake is determined through physical tests (texture and expand strength), chemical tests (moisture, ash, protein, fat, and carbohydrate), supporting tests (crude fiber), organoleptic tests (hedonik test and hedonik quality of color, aroma , taste, texture of steamed sponge cake). Steamed sponge cake with the best results is 85% substitution of wheat flour: 15% rice black flour because it is most preferred by panelists with parameters texture of 4.38 gf and expand strength of 47.33%, moisture content (35.97%), ash content ( 0.65%), protein content (8.27%), fat content (2.45%), carbohydrate content (88.70%), crude fiber content (0.00%) and antioxidant content (19.26%) with hedonik value of steamed sponge cake color 48.00%, hedonik aroma of steamed cake spherical 64.00%, hedonik flavor of steamed sponge cake 72.00% and hedonik texture of steamed sponge cake 46.00%. ]]>
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