<![CDATA[Risoles are a type of food that typically uses wheat flour as the main ingredient in their wrappers. The use of local food ingredients as substitutes can serve as an alternative to reduce the use of wheat flour, one of which is kimpul taro flour. This study aims to analyze the effect of substituting 0%, 25%, 50%, 75%, and 100% kimpul taro flour on the sensory quality and acceptability of risoles. This study employed an experimental method using a Completely Randomized Design (CRD), consisting of 5 treatments and three replicates. The study was conducted through sensory and hedonic tests by 30 untrained panelists. Data were analyzed using Analysis of Variance (ANOVA) at a significance level of 0.05, followed by Duncan’s multiple range test when significant effects were found. The results showed that the substitution of kimpul taro flour had no significant effect on the sensory quality of the risoles—including their shape and aroma—but did have a significant effect on the grayish color of the risoles. The average grayish color value increased from 1.88 in the 0% treatment to 2.00 in the 25% treatment, to 3.00 in the 50% treatment, to 5.78 in the 75% treatment, and to 6.01 in the 100% treatment. In the acceptability test, the substitution of kimpul taro flour at the 25% treatment level still received good acceptance regarding the color quality of the risoles. Overall, kimpul taro flour has the potential to be used as a substitute ingredient in the production of risoles]]>
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