<![CDATA[This research investigated how replacing wheat flour with quinoa flour influenced the sensory acceptance, protein concentration, and moisture level of odading. The experiment applied a single-factor completely randomized design consisting of four formulations. The formulations were F1 without quinoa flour, F2 with 10% quinoa flour, F3 with 20% quinoa flour, and F4 with 30% quinoa flour. Sensory evaluation was performed through a hedonic test involving 40 untrained panelists. Each panelist assessed the appearance, aroma, flavor, and texture of the products using a nine-point preference scale. Differences in sensory scores among the formulations were examined using the Kruskal–Wallis test. When significant differences were identified, further comparisons were conducted using the Mann–Whitney test at a significance level of p<0.05. Laboratory measurements of protein and moisture were performed at the SIG Laboratory in Semarang. The findings indicated that the proportion of quinoa flour significantly influenced product appearance (p<0.001) and aroma (p=0.005). In contrast, no statistically significant differences were found in flavor (p=0.620) or texture (p=0.368). A gradual increase in protein was observed as more quinoa flour was incorporated. Protein content rose from 7.90% in the control formulation to 9.20% in the formulation containing 30% quinoa flour. The moisture values varied between 23.13% and 30.42%, with F2 showing the highest moisture content. These findings demonstrate that incorporating quinoa flour at levels of up to 30% can improve the protein content of odading while maintaining consumer acceptance of its flavor and texture. Nevertheless, higher quinoa flour proportions may produce noticeable changes in appearance and aroma. ]]>
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