Pemanfaatan Quinoa Sebagai Bahan Substitusi Tepung Terigu Pada Muffin Cake

<p><em>Muffin cake, also known as “Quick Bread”, is one of the bread products that considered a quick because it practical and type cake easy to consume. This product has any variety flavors, from salty, sweet savory depending on varied contents muffin cake. Generally, cakes are made wheat flour mixed together with other ingridients such eggs sugar. Wheat can be said most important in success product. The role taken very large number, 55% used total production companies so slowly threaten level dependence Indonesian people which continues increase every year. To reduce this dependency rate, researches developed originally was substitute into quinoa its raw material. Quinoa-based will three different variants final results, consisting variant tiramisu jam filling regal filling. study aims determine whether effects using know preference number by panelist quinoa-based panelists’s acceptance determined 4 aspects, terms aroma, taste, texture appearance research involved 56 respondents Jakarta area sample, primary data collection methods through distributing questionnaires surveys. method development. Based results tests hedonic organoleptic quality tests, validity reliability friedman accepted like Indonesia based above mean. <strong></strong></em></p><p><strong><em>Keywords: </em></strong><em> </em><em>Quinoa, Muffin Cake, Flour, Jam </em></p>