<![CDATA[The use of local food resources as an alternative to wheat flour represents an effort to promote food diversification. Breadfruit (Artocarpus altilis) is a local food commodity that can be processed into flour and utilized as a partial substitute for wheat flour in pastry products, including marble cake. This study was conducted to determine the effect of breadfruit flour substitution at levels of 0%, 15%, 30%, and 45% on the sensory quality of marble cake, covering shape, color, aroma, texture, and taste. The research was carried out at the Culinary Workshop of Universitas Negeri Padang using a quantitative approach and a true experimental design with a Completely Randomized Design (CRD), comprising four treatments and three replications. Data were collected through organoleptic testing involving five trained panelists and analyzed using analysis of variance (ANOVA) at a 5% significance level. The findings indicated that breadfruit flour substitution at 0%, 15%, 30%, and 45% did not produce a significant effect on the shape, color, aroma, texture, or taste of the marble cake, as the calculated F-values for all observed attributes were below the critical F-value of 3.49. These findings indicate that breadfruit flour can be utilized as a partial substitute for wheat flour at levels of up to 45% in marble cake production without resulting in statistically significant changes in sensory quality.]]>
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