<![CDATA[The use of local starches, such as ganyong, in food products is continuously being developed to enhance food diversification and product physical characteristics. This study aims to analyze the effects of ganyong starch addition on the organoleptic preference level of dimsum, including aroma, texture, taste, color, and overall acceptance. This research employed an experimental method with four treatment levels: control (0%), 25%, 50%, and 75% ganyong starch. Data analysis was performed using the non-parametric Kruskal-Wallis test followed by the Mann-Whitney post-hoc test, as the data were not normally distributed based on the Shapiro-Wilk test (Sig. 0.000 < 0.05), although the data variance was homogenous. Pemanfaatan pati lokal seperti ganyong dalam produk pangan terus dikembangkan untuk meningkatkan diversifikasi pangan dan karakteristik fisik produk. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan pati ganyong terhadap tingkat kesukaan organoleptik dimsum, meliputi aroma, tekstur, rasa, warna, dan penerimaan keseluruhan. Penelitian ini menggunakan metode eksperimen dengan empat taraf perlakuan: kontrol (0%), 25%, 50%, dan 75% pati ganyong. Analisis data dilakukan dengan menggunakan uji non-parametrik Kruskal-Wallis yang dilanjutkan dengan uji lanjut Mann-Whitney, karena data tidak berdistribusi normal berdasarkan uji Shapiro-Wilk (Sig. 0.000 < 0.05), meskipun varians data bersifat homogen.]]>
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