<![CDATA[Abstract The background of this research is due to the lack of public interest in consuming kencur, which has a slightly spicy taste and a sharp aroma. The application of kencur extract in milk candy so that the taste of kencur can be accepted by people from children to adults. The object of this research is the process of making milk candy with the addition of galangal extract as much as 10%, 15% and 20% on organoleptik quality (shape, colour, aroma, texture, and taste). This type of research is experimental research. The data analysis technique used is the analysis of variation (ANOVA) method. Based on the results of data analysis, it was found that (1) there is no significant difference from the addition of kencur extract on the quality of shape (rectangle), colour, aroma (milk), texture, and taste (sweet and typical of kencur) in kencur extract milk candy. (2) There is a significant difference from the addition of galangal extract on the quality of aroma (typical of galangal). (3) the addition of galangal extract to milk candy is the addition of 10%. (4) kencur extract as a substitute for flavour in milk candy has benefits for health, consumption levels in the community and increases the selling price of kencur.]]>
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