ABSTRAK Saat ini industri makanan banyak berinovasi, muncul dengan merubah beberapa bahan dasar untuk dijadikan pengganti dapat berupa tepung, gula, susu, ataupun telur. Penelitian ini bertujuan membuat uji coba dengan tepung sorgum sebagai penganti tepung beras, yang menjadi bahan utama dalam pembuatan kue semprong. Jenis penelitian yang digunakan merupakan eksperimen. Pada penelitian ini variabel bebas adalah substitusi tepung sorgum 30%, 60%, dan 90%, sedangkan variabel bebas bersifat organolaptik yang meliputi tekstur dan rasa. Metode pengumpulan data dengan cara menyebarkan kuisioner yang diberikan pada panelis terlatih dan semi terlatih sebanyak 30 orang yang terdiri dari 25 masyarakat biasa dan 5 panelis ahli. Hasil penelitian menunjukkan bahwa dari segi tekstur dan rasa produk kue semprong yang di substitusikan dengan tepung sorgum yang paling disukai dengan perbandingan 30%, dapat merubah rasa dan tekstur asli menjadi lebih enak. Sedangkan dengan perbandingan 60% dan 90%, tidak disukai, karena rasa dan tekstur tidak berubah sama sekali sama seperti aslinya. Jadi dapat disimpulakan bahwa kandungan pada tepung sorgum di dalam pembuatan kue semprong ini berpengaruh terhadap tekstur dan rasa yang berada di dalam kue semprong tersebut. Kata Kunci: Kue Semprong, Rasa, Tekstur, Tepung Sorgum ABSTRACT Currently the food industry is innovating a lot, appearing by changing some basic ingredients to be used as substitutes, which can be flour, sugar, milk, or eggs. This study aims to make trials with sorghum flour as a substitute for rice flour, which is the main ingredient in making semprong cakes. The type of research used is an experiment. In this study, the independent variables were substitution of sorghum flour 30%, 60%, and 90%, while the independent variables were organolaptic which included texture and taste. The data collection method was by distributing questionnaires given to 30 trained and semi-trained panelists consisting of 25 ordinary people and 5 expert panelists. The results showed that in terms of texture and taste, the semprong cake product which was substituted with the most preferred sorghum flour with a ratio of 30%, could change the original taste and texture to be more delicious. Meanwhile, with a ratio of 60% and 90%, it is not liked, because the taste and texture have not changed at all the same as the original. So it can be concluded that the content of sorghum flour in making this semprong cake affects the texture and taste in the semprong cake. Keywords: Flavor, Semprong Cake, Sorghum Flour, Textur
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