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The lack of utilization of local food one of which is kimpul (Xanthosomasagittifolium). Processed into flour is one of the methods for kimpul so it can be utilized into various food products such as cake. Kimpul has no gluten content such as wheat flour so it affects the expansion level and sensory preferences of the cake  .  The purpose of this study was toknow the relation of substitution of  kimpul  flour to the   expansion level   and   sensory preferences of cake  . This research is  using   an experimental   study  . The object used in this research is   cake   with 0%; 12.5%; 25%; 37.5%   substitution of kimpul flour  .   Panelists   used in this study were 33   panelists  . What is assessed   are   the   expansion level   of   cake from   each substitution and the   sensory preferences   includes color,   aroma  , taste, texture and overall by the   panelists  . The analysis of the   expansion   level of   cake by   substitution of   kimpul   flour was done using one way Anova test, while for th  e sensory preferences   using Friedman test and Duncan test.  This study   shows the best   cake   cultivation rate is   cake with    12.5%   of kimpul flour   substitution with an average of 88.56% followed by   cake with   25%   of kimpul flour   substitution with an average of 85.82%. In the overall   sensory preferences   test  ,most of   panelists   prefercake   with 0%   of kimpul flour   substitution and followed by   cake with   12.5%   of kimpul flour   substitution  .   This study can be concluded that  t  here   are   no effect  s   ofkimpul   flour substitution   on the   expansion   level   of the cake  , and there   are   effect  s   of   kimpul flour   substitution on the   sensory preferences test of the cake  .

PENGARUH SUBSTITUSI TEPUNG KIMPUL (Xanthosomasagittifolium) TERHADAP TINGKAT PENGEMBANGAN DAN DAYA TERIMA BOLU