Biji ketapang (Terminalia catappa) merupakan salah satu buah yang kurang dimanfaatkan dan hanya dianggap sebagai sampah organik. Tujuan penelitian ini adalah untuk mengetahui hasil daya terima berdasarkan formula terbaik, hasil uji warna menggunakan colorimeter, kadar protein, kadar lemak, dan kadar kalsium pada susu biji ketapang dengan substitusi sari kurma ajwa. Penelitian ini menggunakan desain penelitian eksperimental dengan rancangan acak lengkap (RAL) empat formula dan tiga kali pengulangan. Formula F0 (100% biji ketapang), F1 (90% biji ketapang : 10% kurma ajwa), F2 (80% biji ketapang : 20% kurma ajwa), dan F3 (70% biji ketapang : 30% kurma ajwa). Hasil uji organoleptik menunjukkan formula F3 adalah formula paling disukai panelis. Hasil uji laboratorium warna colorimeter (L*, a*, b*) menunjukkan terdapat perbedaan pada susu biji ketapang dengan substitusi sari kurma ajwa. Hasil analisis menunjukkan bahwa terdapat perbedaan kadar protein F0 4,19% dan F3 3,55%, kadar lemak F0 4,86% dan F3 3,80%, dan kadar kalsium F0 152,60 mg dan F3 220,27 mg. Substitusi sari kurma ajwa berdampak pada hasil organoleptik rasa, warna, dan keseluruhan pada susu biji ketapang dan tidak berdampak pada uji organoleptik aroma. Substitusi sari kurma berdampak pada kenaikan sifat optik warna (a*, b*) dan kadar kalsium, serta menurunnya sifat optik warna L*, kadar protein dan kadar lemak.

ABSTRACT:
Ketapang seeds (Terminalia catappa) is a type of fruit that is underutilized and often regarded as organic waste. The purpose of this study was to determine the best formula based on acceptance, color test results using a colorimeter, protein content, fat content, and calcium content in ketapang seed milk with Ajwa date extract substitution. This research used an experimental research design with a completely randomized design (CRD) consisting of four formulas and three repetitions. The formulas were F0 (100% ketapang seed), F1 (90% ketapang seed: 10% Ajwa date), F2 (80% ketapang seed: 20% Ajwa date), and F3 (70% ketapang seed: 30% Ajwa date). The organoleptic test results showed that F3 was the most preferred formula by the panelists. The colorimeter color test results (L*, a*, b*) showed differences in the ketapang seed milk with Ajwa date extract substitution. The analysis revealed differences in protein content, with F0 at 4.19% and F3 at 3.55%; fat content, with F0 at 4.86% and F3 at 3.80%; and calcium content, with F0 at 152.60 mg and F3 at 220.27 mg. The substitution of Ajwa date extract affected the organoleptic results for taste, color, and overall preference in ketapang seed milk but did not impact the aroma. The substitution of date extract resulted in increased optical properties of color (a*, b*) and calcium content, while decreasing the optical property of color L*, protein content, and fat content.