<![CDATA[This research aims to analyze the effect of corn flour substitution in chiffon cake making on consumer acceptability which includes aspects of top color, inner color, texture, aroma, sweetness and taste of corn and physical characteristics which include aspects of bloomability and pores. This research was conducted from July 2023 to May 2024 at the Culinary Education Study Program, Faculty of Engineering, Jakarta State University. This research used an experimental method with 3 treatments, namely chiffon cake with corn flour substitution of 10%, 20% and 30%. The sampling technique is carried out randomly (random sampling), namely by assigning a number or code to each sample, where the code is only known by the researcher. The test was carried out using a hedonic test on 30 somewhat trained panelists. The results of the consumer acceptability test using the Friedman test showed that there was no influence on the aspects of top color, aroma, sweetness and taste of corn, while there was an influence on the aspects of inside color and texture, so it was continued with a further test, namely the Tuckey's test. Based on the Friedman test, it can be concluded that chiffon cake substituted with corn flour with a percentage of 10% is the most preferred formula. The results of physical tests on the swelling power aspect showed that chiffon cake substituted for corn flour had no effect with a percentage of 10% being the best formula and the pores aspect with a percentage of 10% being the best formula. Based on physical tests that have been carried out, chiffon cake substitutes corn flour with a percentage of 10% to be the best formula.]]>
