Pemanfaatan pangan fungsional sebagai gaya hidup sehat masyarakat mendorong inovasi dalam pengembangan produk pangan lokal. Opak ketan merupakan salah satu pangan lokal dari Jawa Barat yang berpotensi dikembangkan sebagai pangan fungsional melalui substitusi dengan tepung labu kuning. Penelitian bertujuan untuk mengetahui karakteristik fisikokimia tepung labu kuning dari varietas berbeda berdasarkan karakteristik fisikokimia tepung labu kuning berupa kandungan serat pangan, kandungan betakaroten, kadar air, daya serap air, kadar karbohidrat total dan warna. Penelitian juga mengkaji pengaruh penambahan tepung labu kuning dan lama pengukusan terhadap karakteristik fisikokimia opak ketan berupa daya kembang, kadar air dan kekerasan. Formulasi terbaik dipilih berdasarkan nilai daya kembang dan kadar air terbaik dan dibandingkan dengan opak ketan komersial. Penelitian dilakukan dalam dua tahap meliputi tahap pendahuluan untuk memilih varietas labu kuning dari 4 varietas labu kuning (parang, madu, kabocha kuning dan kabocha hijau) berdasarkan kandungan serat pangan dan betakaroten, tahap utama untuk menentukan pengaruh penambahan tepung labu kuning dan lama pengukusan terhadap karakteristik fisikokimia dan sensori opak ketan. Perlakuan tahap utama meliputi rasio tepung ketan:tepung labu kuning (100:0, 90:10, 80:20 dan 70:30) dan lama pengukusan (30, 60, 90, 120 menit). Tepung labu kuning terpilih adalah varietas kabocha kuning karena memiliki kandungan serat pangan (13,80±0,57%) dan betakaroten tertinggi (7,6±0,01mg/100g). Perlakuan rasio tepung ketan:tepung labu dan lama pengukusan mengakibatkan penurunan daya kembang dan kadar air opak ketan. Perlakuan terpilih merupakan rasio 100:0, 90:10, 80:20, dan 70:30 dengan lama pengukusan 60 menit. Opak ketan perlakuan rasio 80:20 selama 60 menit memiliki keunggulan dalam kandungan serat pangan (6,37±0,01%) dan betakaroten (0,1214±0,00 mg/100g) jika dibandingkan dengan opak ketan komersial dengan kandungan serat pangan (2,06,±0,02%) dan betakaroten (negatif). / The utilization of functional foods as part of a healthy lifestyle in modern society has driven innovation in the development of local food products. Opak ketan, a traditional snack from West Java, holds potential for functional food development through substitution with pumpkin flour. The objective of this study was to determine the physicochemical characteristics of pumpkin flour from different varieties, based on parameters including dietary fiber content, betacarotene content, moisture content, water absorption capacity, total carbohydrate content, and color. The research also evaluated the effects of pumpkin flour substitution and steaming duration on the physicochemical properties of opak ketan, specifically expansion ratio, moisture content, and hardness. The optimal formulation was selected based on the best expansion ratio and moisture content values, then compared to commercial opak ketan. The research was conducted in two stages. The preliminary stage involved selecting one of four pumpkin varieties (parang, madu, yellow kabocha, and green kabocha) based on their dietary fiber and beta-carotene content. The primary research assessed the impact of pumpkin flour addition and steaming time on the physicochemical and sensory characteristics of opak ketan. The primary research includes assessing the various ratio of glutinous rice flour to pumpkin flour (100:0, 90:10, 80:20, and 70:30) and steaming durations (30, 60, 90, and 120 minutes). The selected pumpkin flour was from the yellow kabocha variety, which had the highest dietary fiber content (13.80±0.57%) and beta-carotene level (7,60±0,01 mg/100g). The ratio of glutinous rice flour to pumpkin flour and steaming duration had affected the expansion ability and moisture content of opak ketan, both of which decreased. The selected treatments were the flour ratios of 100:0, 90:10, 80:20, and 70:30 with a steaming duration of 60 minutes. Among them, opak ketan with a flour ratio of 80:20 with a steaming duration of 60 minutes showed an advantage in dietary fiber (6.37±0.01%) and beta-carotene content (0,1214±0.00 mg/100g) compared to commercial opak ketan, which contained dietary fiber (2.06±0.02%) and no detectable beta-carotene.