<![CDATA[ABSTRACT The purpose of this study was to determine the effect of addititon of peanuts on the organoleptic assessment of waje cake and to determine the nutritional content of selected waje cakes. This study used a Completely Randomized Design (CRD) consisting of six treatments. The treatments were control (K0), addition of 10% peanuts (K1), addition of 20% peanuts (K2), addition of 30% peanuts (K3), addition of 40% peanuts (K4), and addition of 50% peanuts (K5). Data were analyzed using analysis of variances (ANOVA) and continued with Duncan's multiple range test (DMRT) at the 95% confidence level (α = 0.05). The contents of water, ash, protein, fat and carbohydrate of waje cake were 37.11%, 1.60%, 12.48%, 17.33%, and 31.48%, respectively. Based on organoleptic assessment, waje cakes can be accepted (preferred) by panelists.Keywords: waje cake, nutritional value, organoleptic, addition of peanuts ABSTRAK Tujuan penelitian ini adalah untuk menentukan pengaruh penambahan kacang tanah terhadap penilaian organoleptik kue waje dan untuk menentukan kandungan gizi kue waje terpilih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri atas enam perlakuan. Perlakuan tersebut yaitu control (K0), penambahan kacang tanah 10 % (K1), penambahan kacang tanah 20% (K2), penambahan kacang tanah 30% (K3), penambahan kacang tanah 40% (K4), dan penambahan kacang tanah 50% (K5). Data dianalisis menggunakan analysis of variances (ANOVA) dan dilanjutkan dengan uji Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95% (α=0,05). Kadar air, abu, protein, lemak dan karbohidrat kue waje berturut-turut yaitu 37.11%, 1,60%, 12.48%, 17.33%, dan 31.48%. Berdasarkan penilaian organoleptik, kue waje dapat diterima (disukai) oleh panelis.Kata kunci: Kue waje, nilai gizi, organoleptik, Penambahan kacang tanah ]]>
