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This research is motivated by the use of local foodstuffs, namely canna tubers which are still lacking in innovation. Canna tubers are made into flour to mix into choux paste dough. The purpose of this study was to analyze the effect of canna flour substitution as much as 25%, 35% and 45% on the quality of choux paste in terms of shape, color, aroma, texture and taste. This type of research is an experiment with the complete randomized design (RAL) method and three repeats. The source of data in this study was obtained from 3 expert panelists, namely lecturers of the Department of Family Welfare Science, Culinary Education Concentration, Faculty of Tourism and Hospitality, Padang State University. The tool used in taking data is in the form of questionnaires containing questions about the quality of choux paste. The data was analyzed using ANAVA, if Fcalculate ≥ Ftabel then continued with the Duncan test. The results showed that there was a significant effect of canna flour substitution between 25%, 35% and 45% on the quality of the eus, namely on the quality of the dark brown color of the out, and light brown on the inside of the eus, the aroma of canna scented choux paste. The quality of the shape (round, neat and hollow), crunchy texture on the outside and soft on the inside, savory taste has no effect on the quality of the choux paste.The best canna flour choux paste quality test results are in X2 treatment with canna flour substitution as much as 35%.

canna flour; choux paste; effect