Latar belakang: Umbi bit merupakan bahan pangan yang bermanfaat dan kaya dengan zat gizi. Kandungan zat gizi yang dimiliki umbi bit bermanfaat bagi kesehatan salah satunya adalah kandungan kalium yang terdapat pada umbi bit cukup tinggi.
Tujuan : Penelitian ini bertujuan untuk mengetahui hasil uji organoleptik, formulasi terbaik, kandungan zat gizi ( Karbohidrat, lemak, protein, dan kalium) pada produk kue pukis substitusi tepung umbi bit
Metode : Penelitian yang digunakan adalah eksperimental dengan desain Rancangan Acak Lengkap (RAL) menggunakan lima perlakuan formulasi dengan tiga kali pengulangan. Perlakuan formulasi 0%, 10%, 20%, 30%, 40%, dengan pengulangan 3x. Unit percobaan yang akan didapat sebanyak 5x3 = 15 unit. Sampel diujikan pada 30 panelis tidak terlatih.
Hasil : Hasil analisis uji organoleptik dari kue pukis substitusi tepung umbi bit dengan penilaian parameter warna, aroma, rasa, tekstur, daya terima semakin menurun dengan semakin banyak substitusi tepung umbi bit. Hasil kue pukis substitusi tepung umbi bit yang terpilih F1(10%) dan F2(20%). Kandungan gizi pada F1 kadar air 38,33 % ± 0,502, kadar lemak 9,60% ± 0,600, kadar protein 5,13% ± 0,534, kadar abu 2,77% ± 0,274, kadar karbohidrat 44,15% ± 0,692 dan kadar kalium 181,24 mg/100gr ± 0,120, dan F2 kadar air 39,89% ± 0,217, kadar lemak 7,93% ± 0,808, kadar protein 8,80% ± 0,269, kadar abu 3,57% ± 0,230, kadar karbohidrat 39,79% ± 0,882, kadar kalium 310,91 mg/ 100gr ± 1,202.
Kesimpulan : Substitusi tepung umbi bit pada kue pukis berpengaruh nyata pada sifat organoleptik pada rasa dan tekstur yang di hasilkan, serta berpengaruh nyata pada zat gizi berupa kadar protein dan kadar kalium.

ABSTRACT:
Background: Beetroot is a useful food ingredient and rich in nutrients. The nutritional content of beetroot is beneficial for health, one of which is the potassium content in beetroot is quite high.
Objective: This study aims to determine the results of organoleptic tests, the best formulation, and nutritional content (carbohydrates, fat, protein, and potassium) in beetroot flour substituted pukis cake products.
Method: The research used was experimental with a Completely Randomized Design (CRD) design using five formulation treatments with three repetitions. Formulation treatments 0%, 10%, 20%, 30%, 40%, with 3 repetitions. The experimental units to be obtained were 5x3 = 15 units. Samples were tested on 30 untrained panelists
Results: The results of the organoleptic test analysis of beetroot flour substitute pukis cake with assessment of color, aroma, taste, texture, and acceptability parameters decreased with increasing beetroot flour substitution. The results of the selected beetroot flour substitute pukis cake F1(10%) and F2(20%). Nutritional content in F1 water content 38.33% ± 0.502, fat content 9.60% ± 0.600, protein content 5.13% ± 0.534, ash content 2.77% ± 0.274, carbohydrate content 44.15% ± 0.692 and potassium content 181.24 mg/100gr ± 0.120, and F2 water content 39.89% ± 0.217, fat content 7.93% ± 0.808, protein content 8.80% ± 0.269, ash content 3.57% ± 0.230, carbohydrate content 39.79% ± 0.882, potassium content 310.91 mg/100gr ± 1.202.
Conclusion: Substitution of beetroot flour in pukis cake has a significant effect on the organoleptic properties of the resulting taste and texture, and has a significant effect on nutrients in the form of protein and potassium content.