<![CDATA[Background: The dietary habits of urban college students, characterized by frequent consumption of energy-dense fast food and inadequate fiber intake, may contribute to an increased risk of obesity. Objective: This study aimed to evaluate the acceptability of pancake formulations substituted with porang flour (Amorphophallus oncophyllus) and served with red kidney bean paste as a low-energy snack option for obese college students. Methods: This experimental study employed a Completely Randomized Design with three formulations: F0 (control), F1 (20 g porang flour), and F2 (40 g porang flour), each served with 15 g of red kidney bean paste. Acceptability was evaluated using a 5-point hedonic scale for color, aroma, texture, and taste. Data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney post-hoc test. Results: Significant differences were found in color and taste acceptability (p < 0.05). Formula F2 showed significantly lower acceptability than the control in terms of color (p < 0.001) and taste (p = 0.009), mainly due to reduced crust brightness and the characteristic aftertaste of porang flour. Conclusions: Substitution with porang flour and red kidney bean paste significantly affected the color and taste acceptability of pancakes. Formula F2, representing the highest substitution level, significantly altered panelists' preferences. Keywords: Acceptability; obesity; pancakes; porang flour; red kidney bean paste.]]>
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