<![CDATA[ABSTRACT This research was conducted to study the organoleptic characteristics of wikau maombo sweet bread with theaddition of xanthan gum. This study used a complete randomized design (CRD) then proceeded with BNT test where there were five treatments with four replications. The treatments consisted of R1=wheat flour 100%, wikau maombo flour 0%,xanthan gum 0%, R2= wheat flour 70%, wikau maombo flour 30%, xanthan gum 3.0%, R3=wheat flour 70%, wikau maomboflour 30%, xanthan gum 0%, R4=wheat flour 30%, wikau maomboo flour 70%, xanthan gum 3.0%, R5=wheat flour 30%,wikau maombo flour 70%, xanthan gum 0%. The result showed that the treatments did not affect the hedonic of color andaroma significantly, while they significantly affect the hedonic of tase and texture. All samples had similar light yellow color,but R4 had the highest score for aroma rating (quite fragrant), taste (sweet), and texture (soft). It can be concluded that theR4 was the most preferred treatment by panelist and the combination of wheat flour 30%, wikau maombo flour 70%, xantangum 3.0% produced bakery products with a good quality in accordance with Indonesian National Standard (SNI) for sweetbread. Keywords: wikau maombo, xantan gum, organoleptic, bread ABSTRAK Penelitian ini dilakukan untuk mengetahui penilaian karakteristik organoleptik roti manis wikaumaombo denganpenambahan xantan gum.Penelitian ini menggunakan desain rangcangan acak lengkap (RAL) kemudian di lanjutkan uji BNT,dimana perlakuan sebanyak 5 dengan ulangan sebanyak 4 kali. Perlakuan terdiri dari R1 = Tepung terigu 100% , tepung wikau maombo 0 %,xantan Gum 0%, R2 = Tepung terigu 70 %, tepung wikau maombo 30%,xantan Gum3,0%, R3=Tepung terigu 70 %, tepung wikau maombo30%,xantan Gum 0%, R4= Tepung terigu 30%, tepung wikau maombo 70%,xantan Gum3,0%, R5= Tepung terigu 30%, tepung wikau maombo70 %,xantan Gum 0 %. Hasil penilaian organoleptikmenunjukkan bahwa pada uji hedonik warna dan aroma berpengaruh tidak nyata terhadap variabel pengamatan sedangkanpada uji hedonik rasa dan tekstur berpengaruh sangat nyata. Pada uji sensorik warna diperoleh kualifikasi yang sama(kuning muda), pada uji sensorik aroma, R4 menunjukkan penilaian tertinggi dengan kualifikasi (cukup harum), uji sensorikrasa menunjukkan bahwa R4 memiliki penilaian paling tinggi dengan kualifikasi (manis), sedangkan pada uji sensoriktekstur, R4 menunjukkan nilai tertinggi dengan kualifikasi (lembut). Sehingga dapat disimpulkan bahwa pada pengujianorganeletik perlakuan yang paling disukai para panelis yaitu perlakuan TT 30% : WM 70% : XG 3,0% (tepung terigu 30%,tepung wikau maombo 70%, xantan gum 3,0%) (R4), yang menghasilkan produk roti dengan mutu yang bagus sesuaidengan standar SNI roti manis.Kata Kunci : wikau maombo, xantan gum, organoleptik, roti]]>
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