<![CDATA[ABSTRACTThe purpose of this study was to analyze the effect of uwi flour substitution on the physicochemical and organolepticcharacteristics of karasi cakes. This study used a completely randomized design (CRD), which consisted of five treatmentsof uwi flour addition, namely control (0%), T1 (5%), T2 (10%), T3 (15%), and T4 (20%). The products most preferred bypanelists was the T1 treatment (5% uwi flour) with favorite rating scores of color, aroma, taste, and texture reached 4.11(like), 3.93 (like), 3.93 (like), and 3.73 (like), respectively. The selected karasi cake had an average of 8.03% moisturecontent, 1.08% ash, 8.07% fat, 6.80% protein, and 76.01% carbohydrate. The higher concentration of uwi flour substitution,the lower the water, protein, fat, and ash contents while on the contrary, the carbohydrate content increased. The cakeproducts with uwi flour substitution were preferred by panelists.Keywords: Karasi cake, Substitution, Uwi, Uwi FlourABSTRAKTujuan penelitian ini yaitu untuk mengetahui dan mempelajari pengaruh substitusi tepung uwi terhadap karakteristikorganoleptik kue karasi dan untuk mengetahui dan mempelajari pengaruh substitusi tepung uwi terhadap karakteristikfisikokimia kue karasi. PenelitianinimenggunakanRancanganAcakLengkap (RAL), yang terdiri dari lima perlakuan,penambahan tepung uwi (kontrol0%), T1(5%), T2(10), T3(15%) dan T4(20%). Hasil penelitian menunjukkan bahwa panelismenyukai kue karasi dengan penambahan tepung uwi 5% (T1) dengan rerata kesukaan warna sebesar 4,11 (suka), aromasebesar 3.93 (suka) , rasa sebesar 3.93 (suka) dan tekstur sebesar 3.73 (suka). Kue karasi terpilih memiliki kadar air 8,03%,abu 1,08%, lemak 8,07%, protein 6,80%, dan karbohidrat 76,01%. Semakin banyak penambahan tepung uwi makakandungan kadar air, kadar protein, kadar lemak dan kadar abu semakin menurun sedangkan kadar karbohidrat meningkatdan berdasarkan penilaian organoleptik, produk kue karasi substitusi tepung uwi dapat diterima (disukai) oleh panelis.Kata kunci:Karasi, Substitusi, Uwi, Tepung Uwi.]]>
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