Yosefa Apriliana Ndae Langging Pengarang ANDAM S ARDAN Dosen Pembimbing 1 MBING MaRIA IMAKULATA Dosen Pembimbing 2 Nikmah Penguji 2 Andam S Ardan Ketua Penguji

This research was carried out in July 2021, at the Biology Education Laboratory, Faculty of Teacher Training and Education, Nusa Cendana University, Kupang. The purpose of this study was to determine the effectiveness of adding garlic powder (Allium sativum L.) and pandan leaf extract (Pandanus amaryllifolius) to the organoleptic test of tofu. The method used is an experimental method with a Completely Randomized Factorial Design (CRD) with 2 factors, each consisting of 4 treatments, namely one control and 3 treatments (5%, 10% and 15%) with 2 replications so that the total experimental unit used is obtained as many as 32 units. In this study, 20 panelists were used to test the oranoleptics of tofu. Organoleptic test data (hedonic test and hedonic quality test) were analyzed using analysis of variance or Anova Two Way with the SSPS program. The results showed that the administration of garlic flour and pandan leaf extract had an effect on the organoleptic test of tofu. In the hedonic taste test, the most preferred treatment by the panelists was the D1B2 treatment (5% pandan leaf concentration and 10% garlic concentration) with an average value of 77.5. While in the taste hedonic quality test, the most preferred treatment by the panelists was the D3B3 treatment (15% pandan leaf concentration and 15% garlic) with an average value of 83. In the color hedonic test, the panelist's most preferred treatment was the D0B2 treatment (onion concentration). white 10%) with an average value of 78.5. While in the color hedonic quality test, the most preferred treatment by the panelists was the D3B2 treatment (15% pandan leaf concentration and 10% garlic) with an average value of 80. In the texture hedonic test , the most preferred treatment by the panelists was the D2B1 treatment (15% pandan leaf concentration) with an average value of 81. Whereas in the hedonic texture quality test, the panelists' most preferred treatment was the D3B0 treatment (15% pandan leaf concentration) with an average value. 69.5. In the hedonic aroma test, the most preferred treatment by the panelists was the D2B3 treatment (10% pandan leaf concentration, 15% garlic) with an average value of 81.5. While in the hedonic aroma quality test, the most preferred treatment by the panelists was the D3B3 treatment (15% pandan leaf concentration, 15% garlic) with an average value of 82. Keywords: Tofu, Allium sativum L., Pandanus amaryllifolius., Hedonic Test, Hedonic Quality Test