<![CDATA[Tempe benguk is a traditional food product from Tebo Regency with potential for development through the utilization of local ingredients. This study aimed to evaluate the use of gaplek flour (dried cassava flour) as an alternative coating for tempe benguk, as well as to assess its organoleptic characteristics and the level of public acceptance. An experimental study with a quantitative approach was conducted, involving 96 residents of Karang Dadi Village, Rimbo Ilir District, Tebo Regency, as respondents. Sample 01 served as the control, while Sample 10 represented the treatment group coated with gaplek flour. Data were collected through observation, interviews, documentation, and organoleptic testing, and subsequently analyzed at a 5% significance level. Sample 10 scored higher than Sample 01 across all aspects: shape, color, aroma, texture, and taste. The mean preference scores for Sample 10 were 3.25, 3.70, 3.50, 3.83, and 4.30, respectively. Significant differences were observed in all aspects (p=0.000; p<0.05). Gaplek flour is a viable alternative coating for tempe benguk and enjoys a high level of public acceptance, indicating its potential for development as a local food innovation in Tebo Regency. ]]>
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