This study aims to determine the effect of the use of spice cooking water on the quality of donuts including the quality of shape, color, aroma, texture and taste.The type of research carried out is experimental.

The type of research carried out is experimental. The data in this study used primary data. The research procedure consists of a preparatory stage, an implementation stage and an assessment stage. The instrument in this study is an organoleptic test of the resulting product equipped with a sample code. The data were analyzed using the Independent sample T-est (poiled variance) test.

The result of this study is that there is a significant difference from the use of spice cooking water on the quality of inner color (dull white), aroma (cinnamon, anise and cloves), taste (cinnamon, anise and cloves) because t count > t table. While the quality of the shape (round with a hole in the middle like a ring), the color of the outside (brownish yellow), the texture (soft) on the doughnut there is no significant difference because t count < t table.