This study aims to analyze the organoleptic quality of rolled pancake products made usingoatmeal flour as a substitute for wheat flour. Product quality assessment was based on five mainindicators: taste, aroma, texture, appearance, and color. The method used in this study was anexperimental method with an organoleptic test approach involving several panelists as the assessors.Rolled pancake products made from oatmeal flour were then evaluated using a hedonic scale todetermine panelists' level of preference for the product. The assessment data were then analyzeddescriptively to describe the level of panelists' acceptance of each aspect tested. The results showedthat the use of oatmeal flour in making rolled pancake products resulted in a fairly desirable taste, adistinctive but acceptable aroma, a fairly soft texture, and an attractive appearance and color. Overall,rolled pancake products made from oatmeal flour received good acceptance from panelists,suggesting potential development as an alternative to traditional food products with better nutritionalvalue compared to wheat flour-based products.
