<![CDATA[This study aims to analyze the comparison of apple puree usage on the physical quality and sensory quality of steamed sponge cake. Steamed sponge cake generally uses eggs as a binding, leavening, and texture-forming agent, although local apples containing pectin have the potential to be used as a substitute for part of the eggs. The research method used was an experimental method with three formulations of apple puree usage at 30%, 40%, and 50% of the total egg used. Physical quality testing was carried out on the expansion ability and cracking ability, analyzed using the One-Way Anova Completely Randomized Design (CRD) test followed by Duncan's test. Sensory quality testing was conducted by 45 semi-trained panelists on the aspects of shape, aroma, taste, and texture, analyzed using the Kruskal-Wallis test. The results showed that the highest expansion ability was obtained in the 40% treatment with an average of 136.7%, while the highest cracking ability was obtained in the 50% treatment with an average of 106.31%. The Anova test results showed no significant effect of apple puree usage on expansion ability, but a significant effect on cracking ability. The Kruskal-Wallis test results showed no significant effect of apple puree usage on shape, cinnamon aroma, sweetness, apple taste, and texture, except for apple aroma, which showed a significant effect. Overall, the treatment with 30% apple puree gave the best results in shape, sweetness, and texture, so this formula is recommended for optimizing the utilization of apple puree as a local food ingredient in steamed sponge cake products.]]>
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