This experimental study investigated the compatibility of turnip in pudding making and evaluated the acceptability of different sample proportions in terms of appearance, color, flavor, and texture. The findings revealed that the acceptability of turnip in making pudding ranged from "very acceptable" to "moderately acceptable," with statistical analysis using t-test and means showing no significant differences in general acceptability between Samples A and D compared to Sample B. However, a significant difference in general acceptability was found when comparing Sample C to Sample A regarding their quality attributes.