<![CDATA[Background: Foxtail millet (Setaria italica) has great potential as a substitute for wheat flour due to its favorable nutritional composition and functional properties that support the processing of various food products. The utilization of foxtail millet flour in food products is important to promote food diversification, increase the added value of local commodities, and reduce dependence on imported wheat flour. One potential application of foxtail millet flour is as a partial substitute for wheat flour in a traditional cake known as Bay Tat. However, the effect of the percentage of foxtail millet flour substitution on the chemical quality of *bay tat* cake is not yet known. Aims: This study aimed to determine the effect of different proportions of wheat flour and millet flour on the chemical quality of traditional Bay Tat cake. Methods: The study employed a Completely Randomized Design (CRD) with a single factor, namely the combination of wheat flour and foxtail millet flour in five treatments: 100% wheat flour and wheat flour substituted with 20%, 30%, 40%, and 50% foxtail millet flour. The observed parameters included moisture content, carbohydrate content, protein content, and dietary fiber content. The data were analyzed statistically using Analysis of Variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) for parameters showing significant effects. Result: The results showed that the substitution of wheat flour with foxtail millet flour significantly affected the chemical quality of traditional Bay Tat cake. Increasing the proportion of foxtail millet flour decreased moisture content (23.12%–16.57%) and carbohydrate content (43.24%–37.97%), while protein content increased (7.88%–14.88%) and crude fiber content increased (0.61%–2.56%). Conclusion: Millet flour has the potential to be used as a substitute for wheat flour in making Bay Tat to increase protein and fiber content and support food diversification based on local commodities.]]>
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