Red Bean Flour Research Articles

Characteristics of Healthy Cornflakes (Study of the Proportion of Pre-Cooked White Corn Flour : Pre-Cooked Red Bean Flour and the Proportion of tapioca)

Flakes are a convenient type of food that can be developed to meet the body's nutritional needs. Cornflakes, which have a high starch content, can be combined with protein and fat from red beans and snakehead fish, as well as tapioca as a source of amylopectin that affects the texture of cornflakes. The purpose of this research is to determine the effect of the proportion of white corn flour to red bean flour and the proportion of tapioca. The Randomized Block Design (RBD) method was used with Factor I being the proportion of white corn flour to red bean flour (80:20, 75:25, and 70:30), and Factor II being different proportions of tapioca (5%, 10%, and 15%). The observational data were analyzed using ANOVA and followed by Duncan's test. The best treatment determination was carried out using the De Garmo method. The best cornflakes were obtained with a proportion of 70% pre-cooked white corn flour, 30% pre-cooked red bean flour, and 10% tapioca, resulting in a moisture content of 3.13%, ash content of 2.88%, protein content of 8.26%, carbohydrate content of 80.88%, fat content of 4.90%, starch content of 33.11%, rehydration capacity of 46.54%, and breaking strength of 15.25 N.

The Effect of Red Bean and Red Spinach Flour Substitution on the Organoleptic Properties and Nutritional Value of Fried Meatballs (Basreng)

This study investigates the impact of substituting red bean flour and red spinach flour on the organoleptic properties and nutritional value of fried meatballs (Basreng). Three treatments were tested: P1 (5% red bean flour and 5% red spinach flour), P2 (10% red bean flour and 10% red spinach flour), and P3 (15% red bean flour and 15% red spinach flour). Fifty third-semester nutrition students evaluated taste, texture, aroma, and color using a 5-point hedonic scale. Statistical analysis included normality tests, ANOVA for normally distributed data, and Kruskal-Wallis tests for non-normally distributed data, followed by Duncan or Mann-Whitney tests for significant differences. Results indicated that P1 was most favored in all sensory aspects. Increasing concentrations of red bean and red spinach flours resulted in a stronger taste and aroma of these ingredients, which overshadowed the chicken flavor. P3, though less preferred organoleptically, provided the highest nutritional value with 0.06 mg of iron per slice. This study highlights the balance between sensory acceptance and nutritional enhancement using local ingredients. While P1 is optimal for consumer preference, P3 offers significant nutritional benefits. The findings suggest that red bean and red spinach flours have potential in improving the health benefits of traditional snacks like Basreng

The effect of different types of leavening agents on the physical characteristics and sensory of red bean sponge cake

Red bean (Phaseolus vulgaris L.) has rapid growth in Indonesia with high production capacity. It has 50% more protein and 88% more crude fiber content than wheat flour. This makes red beans one of the potential raw materials for making sponge cake without using wheat flour. However, red bean-based products need additional food additives to improve the physical characteristics of sponge cake. The purpose of this study is to develop a sponge cake product made from red bean flour as a substitute for wheat flour with the addition of food additives (SP, TBM, ovalette, baking powder, baking soda, and cream of tartar) also to determine the effect of using the type of leavening agent on physical characteristic and preference level on red bean sponge cake. Hardness, density, swelling power, swelling stability, crumbs analysis, color properties, and sensory evaluation was conducted using six different leavening agents. Furthermore, the sample analysis was performed triplicate then analysed using one-way analysis of variance (ANOVA). Based on the physical characteristic test, the best addition of food additives is SP, TBM, and baking powder. Furthermore, red bean sponge cake with the addition of SP was the most liked by the panelists with a score of 3.79.

Effects of Red Bean Flour Substitution (Phaseolus vulgaris L.) On making sweet Kue Simping On Physical Quality And Consumer Acceptability

This study investigates the potential of red bean flour substitution in enhancing the physical quality and acceptability of sweet Kue Simping, a traditional Indonesian snack. Conducted at the Pastry and Bakery Processing Laboratory of the Culinary Education Program, State University of Jakarta, from February 2022 to January 2024, the research employed an experimental approach. Sweet Kue Simping cakes were substituted with red bean flour at varying percentages of 5%, 10%, and 15%, and evaluated by 30 moderately trained panelists. Statistical analyses, including the Friedman test, revealed no significant effect of red bean flour substitution on the acceptability of sweet Kue Simping in terms of various sensory attributes. However, physical quality tests using ANOVA demonstrated a significant influence of red bean flour substitution on the diameter of sweet Kue Simping. Duncan's test further confirmed notable differences among the treatments. The study recommends utilizing a 5% substitution of red bean flour to develop sweet Kue Simping, offering a novel approach to diversify traditional snacks and potentially reduce reliance on tapioca flour. Furthermore, data collection and analysis techniques were meticulously applied to ensure replicability and comprehensive interpretation of the research findings.

Acceptance Test and Iron Content Test Churros Formulation of RALE Flour (Red Beans and Soybeans) as an Alternative Snack to Prevent Anemia for Teenage Girls

Conditions in which the amount of hemoglobin in the blood is below normal limits is called anemia. Iron deficiency is one of the causes of anemia which is still common in pregnant women and adolescents. The aim of this study was to determine the acceptability and levels of iron in churros formulated by RALE (red bean and soybean flour) as a snack to prevent anemia for girls. The research method is an experiment on 3 formulations of adding many flours: red bean: soybean with the formulations CP 1 (85:5:10), CP 2 (75:10:15), and CK 3 (100:0:0), using organoleptic tests in the form of likes and dislikes for color, taste, aroma, texture which were presented to 25 panelists. Test for iron content using ICP-OES method for the best organoleptic formulation and test results (CK 3). The results showed the CP 1 formulation were the most preferred with an average score of 4.32 which was included in the like category. The conclusion of this study showed organoleptic properties, the formulation favored by the panelists was the CP 1 formulation with a ratio of flour: red bean flour: soybean flour of 85:5:10, having an iron content of 3.86 mg/100 grams churros.

Utilization of composite flour (red bean, catfish, oyster mushroom and tempeh formula flour) in making cookies

Local food ingredients can be used as alternative ingredients for cookie products to help ending hunger and overcome malnutrition are the objectives of SDG 2 and 3. This study aims to obtain the optimum cookie formula using composite flour from local food ingredients consisting of red bean flour, catfish flour, oyster mushrooms flour, and tempeh formula flour using the design expert program v.13 Response Surface Methodology (RSM) Box Behnken Design/BBD. Independent variables are different levels of red bean flour (20-45 g), catfish flour (10-45 g), oyster mushroom flour (5-25 g), and tempeh formula flour (5-35 g) with 29 (twenty-nine) different runs of 4 (four) similar center points. Using goal settings for each response based on proximate composition achieved from the best definition of each response to achieve high-quality cookies, an optimum formulation of cookies was obtained at 44.21% red bean flour, 34.39% catfish flour, 7.46% oyster mushroom flour, and 20.52% tempeh formula flour, with a desirability level of 1.00.

Utilization of coconut dregs into crispy cookies as gluten-free snacks: sensory analysis and nutritional content

Coconut dregs are a by-product of processing coconut meat. Even though it is only a byproduct, coconut dregs still contain nutrients that are beneficial for the human body. It can be made as flour to make a variety of foods. The objective of this study is to identify the optimal formulation by assessing the preferences of panelists and the nutritional content of crispy cookies gluten-free products made from a mixture of composite flour of coconut dregs and red bean flour; each mixture percentage is A1 (10:90); A2 (30:70); A3 (50:50); A4 (70:30) and A5 (90:10) and coconut dregs with purple sweet potato flour at the level of each mixture percentage (%): B1 (10:90); B2 (30:70); B3 (50:50); B4 (70:30) and B5 (90:10). The test results on taste, aroma, texture, and crunchiness of crispy cookies were most preferred in treatment A5 (90:10) for a mixture of red bean flour. The nutritional value of it is 8% protein, 27% fat, 58% carbohydrates with 5.73% and coarse. In mixing with purple sweet potato flour, treatment B5 (90:10), containing 10.5% protein, 30.88% fat, and 52.83% carbohydrates with 8.63% crude fiber, was most preferred by panelists.

Physical characteristics of extrudate from mixed corn grit – red bean flour with treatment of moisture content and extruder barrel temperature

Extruded snacks, typically derived from low-protein corn, can significantly benefit from the incorporation of red beans to boost their protein content and enhance overall nutritional value. In this study, the influence of feed moisture content and extruder barrel temperature on various physical attributes of the extruded products, including moisture content, particle density, bulk density, expansion ratio, and hardness, were examined. The snacks were produced using a SYSLG-IV twin-screw extruder with a throughput capacity of 10-15 kg/h. The ingredient composition remained consistent, consisting of a 20% red bean flour and 80% corn grit blend. Three moisture content levels (14%-18%) and three different extruder barrel temperature settings (120°C-140°C) were used as variables. The results demonstrated that both variables significantly impacted the physical properties of the extruded snacks. Specifically, an increase in feed moisture content or a decrease in barrel temperature led to higher moisture content (1.01%-1.82%), greater particle density (0.17 g/cm3-0.39 g/cm3), increased bulk density (0.12 g/cm3-0.32 g/cm3), greater hardness (8.34 N-32.18 N), and reduced expansion ratio (2.17-3.0).

Formulation of Emergency Food Bars Made from Cassava Flour and Red Bean Flour

The aim of the study was to find the best formulation of emergency food bars based on cassava and red bean flour. This study was an experimental study with a completely randomized design with 2 replications. According to the organoleptic test of 43 panelists, F3 (42:58) was the best formulation in terms of color, taste, and aroma preferences. The nutrient content analysis showed that the energy of the food bars was about 232.46 kcal per 50 g, which is close to the minimum standard for emergency food. The nutrient content of the emergency food bars per 100 g were carbohydrate 62.84 g, protein 9.81 g, total fat 19.37 g, energy from fat 174.33 kcal, total energy 464.93 kcal, water content 5.46 g, and ash content 2.52 g.

Peningkatan Kadar Serat Brownies Kukus dengan Penggunaan Tepung Kacang Merah (Phaseolus vulgaris L.)


 
 
 Brownies are a type of dark brown cake with a soft texture, a distinctive chocolate aroma and a sweet taste. Generally, flour-based brownies have a low fiber content. Therefore, red bean flour is expected to be used to increase fiber content. The purpose of this study was to determine the effect of using red bean flour on the fiber content of steamed brownies and produce steamed brownies with high fiber content and the best characteristics. This study used a completely randomized design (CRD) with the treatment ratio of wheat flour and red bean flour, namely: 100:0, 90:10, 80:20, 70:30, and 60:40 repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by Analysis of Variance (ANOVA), followed by the Duncan Multiple Range Test (DMRT). The results showed that the use of red bean flour had a significant effect (P<0.05) on crude fiber content, moisture content, ash content, protein content, fat content, carbohydrate content, and sensory properties of steamed brownies, but had no significant effect (P > 0.05) on the sensory properties of the color of steamed brownies. Treatment of 70 percent wheat flour and 30 percent red bean flour was the best treatment with 5.08 percent crude fiber content, 23.66 percent moisture content, 2.20 percent ash content, 8.84 percent protein content, 33.81 percent fat content, carbohydrate content of 31.46 percent with color, aroma, texture, taste and overall acceptance favored by the panelists.
 
 

Perbandingan Tepung Talas Kimpul (Xanthosoma sagittifolium) Termodifikasi dan Tepung Kacang Merah (Phaseolus vulgaris) Terhadap Karakteristik Non-Flaky Crackers


 
 
 Non-flaky crackers are crackers that are not layered inside. Generally, crackers which are made from wheat flour have a low fiber content, cocoyam autoclaving-cooling modified flour can be used as a substitute for wheat flour to increase dietary fiber. Cocoyam modified flour has a low protein content, so red bean flour needs to be added to increase protein content of crackers. The purpose of this study is to determine the effect of the ratio of modified cocoyam flour and red bean flour on non-flaky crackers and to obtain non- flaky crackers with the best characteristic. The research design of this study is completely randomized design with 5 treatment levels, 90:10, 80:20, 70:30, 60:40, and 50:50 repeated 3 times to obtain 15 experimental units. The data obtained was analyzed by ANOVA, then proceed with DMRT test. The results showed that the comparison of modified cocoyam flour and red bean flour had a significant influence (P<0,05) on chemical properties including water content, texture tests including hardness, fracture, crunchiness, chewiness, cohesiveness, color test including L*, a*, b*, browning index, hedonic test including color, texture, taste, overall acceptance. The best treatment was the comparison of 70% modified cocoyam flour and 30% red bean flour with hardness 75,70 N, fracture 4,87 N, crunchiness 37,50 Nmm, chewiness 27,88 N, cohesiveness 0,45, water content 2,71%, ash content 3,89%, protein content 9,74%, fat content 0,17%, carbohydrate content 83,49%, dietary fiber content 4,88%, resistant starch content 3,95%, browning index 68,55 (L* 48,00; a* 7,30; b* 34,83), the color is like slightly, the aroma is neutral, the texture is like slightly, the taste is like slightly, and the overall acceptance is like slightly.
 
 

Innovation of Red Bean Flour as A Substitution for Wheat Flour in Making Noodle

Red bean flour is a type of legume that has many benefits for the body, it's just that its use is not optimal. In this experiment, the researchers innovated noodles by changing the main ingredient with red bean flour. This study aims to find out, 1) How to properly process red bean flour in processed red bean noodles. 2) Can red bean flour be used as a substitute for wheat flour in making noodles. 3) How is the consumer response to aspects of taste, color, texture and aroma of red bean flour noodles. Data collection methods used by researchers are questionnaires, literature studies, and interviews. The test method in this study uses organoleptic testing and the data obtained will have problems in the frequency distribution of the data. The results showed that the cooking methods and procedures for red bean flour noodles and wheat flour noodles had differences. This difference is based on processing methods and processing procedures. The first experiment required an additional ingredient as an adhesive, the second experiment had good results but required an adhesive other than wheat flour, the third experiment required an unsuitable adhesive material, the fourth experiment required the addition of the composition of the ingredients, changes in cooking methods and procedures. The fifth experiment of noodles produced was good and fulfilled standard noodles in general. Based on the results of organoleptic testing of noodles in this study, the taste assessment of wheat flour noodles has a rating of 3.1. while the taste assessment of red bean flour noodles was 3. The assessment of the color aspect of wheat flour noodles had a rating of 2.9. while the color assessment of red bean flour noodles was 2.6. Assessment of the texture aspect of wheat flour noodles has a rating of 2.9. while the texture assessment of red bean flour noodles was 2.8. Assessment of the aroma aspect of wheat flour noodles has a rating of 2.9. while the aroma rating of red bean flour noodles is 3. From the assessment above, in terms of quality, the aspects of taste, color, aroma, texture of red flour noodles are the same as wheat flour noodles.

DAYA TERIMA DAN KANDUNGAN PROTEIN KUE BAGEA SUBSTITUSI TEPUNG IKAN GABUS (OPHIOCEPHALUS STRIATUS) DAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS L)

Bagea cake is a typical cake from Palopo City, South Sulawesi. The main ingredient is starch, therefore the nutritional content is mostly carbohydrates. Bagea cake substituted with snakehead fish meal and red bean flour can increase protein content. This study aims to determine the acceptability and protein content of bagea cake substitutes for snakehead fish meal and red bean flour.This type of research is Pre-experimental acceptability test using organoleptic test with a total of 25 panelists. Statistical test using Friedman test. Analysis of protein content using the Kjeldahl method. Data is presented in tabular form accompanied by explanations in narrative form.The results showed that the most preferred acceptability of bagea cake substituted with snakehead fish meal and red bean flour from the aspect of color, aroma, texture, and taste was bagea cake with a concentration of 15%:15%. The results of laboratory tests showed that the protein content in bagea cakes at a concentration of 15%:15% was 6.096 per serving of bagea cakes.It is recommended that in making bagea cake substitutions of snakehead fish meal and red bean flour use a concentration of no more than 15% so that it can be accepted by panelists from the aspect of color, aroma, texture and taste.

Study of the Preference Value of High-Fiber Crackers

Crackers are a type of biscuit made from hard dough that has been fermented. They are flat, have a salty taste, have a crunchy texture, and have layers when broken. Fermentation time influences the product's appearance, aroma, and nutritional quality. The Indonesian population does not consume enough fiber, which can increase obesity rates. Dietary fiber is contained in mocaf flour, red bean flour, and rice bran. The research aims to determine the proportion of wheat flour, mocaf flour, red bean flour, and rice bran with variations in fermentation time, on the preference value of crackers. This research used a Completely Randomized Design (CRD), arranged factorially with 2 factors. Factor I is the ratio of wheat flour, mocaf flour, red bean flour, and rice bran 70:21:4.5:4.5; 70:15:7.5:7.5; and 70:9:10.5:10.5. Factor II fermentation time 20 minutes; 40 minutes; and 60 minutes. The best treatment is crackers with a ratio of 70:21:4.5:4.5 with 40 minutes of fermentation. It has a color score of 3.38 (brownish yellow), an aroma score of 3.36 (normal), a taste score of 3.40 (normal), and a texture score of 3.36 (normal).

Penggantian tepung kacang merah dan tepung lele dalam semprong: dampak terhadap daya terima, kandungan gizi, dan nilai ekonomi sebagai makanan tambahan balita

Background: The incidence of stunting in toddlers can have a negative impact on the growth and development of toddlers in the future. The direct cause of stunting is inadequate food intake. There is a need for food formulations with high protein and calcium content in an effort to overcome stunting.Objectives: This research aims to analyze the effect of the substitution of local food ingredients, namely red beans and catfish, on the acceptability, nutritional content, and economic value of semprong as an alternative food supplement for toddlers.Methods: The type of research in formula development is true experimental with a completely randomized design. There are 3 (three) types of treatment (F0, F1, F2). The research sample was taken randomly or with random sampling. The analyzers used were 25 untrained panelists. Data collection uses a preference test questionnaire (hedonic). Data analysis used the Friedman and Wilcoxon test. Protein and calcium content were obtained from calculations and laboratory tests. The research was conducted at Posyandu Mawar, from February to May 2023.Results: The results of the research showed that there were significant differences in color (p= 0,007), aroma (p= 0,030), and texture (p= 0,04). However, there was no significant difference in taste characteristics (p = 0,050). From the results of the ranking of acceptability, nutritional content and economic value, the best formula was obtained F2 (7,79% substitution of red bean flour and 7,79% catfish flour). The nutritional content per 100 g of F2 formula meets protein and calcium requirements of at least 10% per day for toddlers. The economic value of the best formula is IDR 10,366 per 50 g.Conclusion: Semprong cake substitution of red bean flour and catfish flour can be recommended as an alternative food supplement for toddlers

Lekamer Fortir Cookies as Snack Alternative for Malnourished Toddlers

Cookies serve as an alternative snack option and an additional food source for toddlers. These cookies are widely enjoyed due to their taste, soft, and crunchy texture. This study aimed to analyze the chemical and organoleptic quality of Lekamer Fortir cookies, made from local food ingredients consisting of catfish, forte, oyster mushrooms, and red beans. This study used ANOVA test and analyzed the chemical, physical, and sensory quality of cookies, exploring their potential to prevent malnutrition. The selected cookies, formula D, consisted of 40 grams of red bean flour, 10 grams of oyster mushroom flour, 40 grams of catfish flour, and 10 grams of tempeh formula flour. Organoleptic test results showed an average score of 3.79, indicating a strong preference. Further examination of the nutritional composition of Formula D revealed that carbohydrates, protein, fat, and fiber were below 100% of the 2019 Recommended Daily Allowance (AKG) requirement. In contrast, calcium, zinc, and iron (Fe) content exceeded 100% of the 2019 AKG requirement. The results of the panelists’ preference for cookies using red bean flour, catfish flour, white oyster mushroom flour, and forte showed no significant differences in color, texture, and taste in each sample.

Development of products based on ke-kame-tu formula for PMT at posyandu as an effort to prevent stunting

The "ke-kame-tu" formula is a mixture of Moringa leaf flour, red bean flour and tuna fish meal, with high protein, zinc, calcium, phosphorus and magnesium content. The specific aim of the research is to analyze the proximate content, amino acids, zinc, calcium, phosphorus and magnesium of supplementary feeding nugget products, and determine the most preferred supplementary feeding products. The “ke-kame-tu” formula (15-60-25) and supplementary feeding products were made using a randomized block design. Taste data was obtained using organoleptic tests. Analysis of calcium, phosphorus and magnesium using spectrophotometric methods. To determine the best supplementary feeding product, a diversity analysis (Anova) of organoleptic test results was carried out. The ke-kame-tu formula (15-60-35) contains 4.39 mg/100g of calcium, 530 mg/100 g of phosphorus, 80 mg/100 g of magnesium, 1.65 mg/100 g of zinc, and protein as much as 16.81%. In general, nuggets made using a modified recipe by adding to-kame-tu formulas with different concentrations have different nutritional content, namely increasing calcium, phosphorus, magnesium and protein content. Based on organoleptic tests, it was found that nugget products with N3 treatment were the preferred product compared to other treatments. This supplementary feeding product uses the addition of 100 grams of the second formula.

The Effect of Red Bean Flour (Phaseolus Vulgaris L.) and Green Spinach (Amaranthus L) Addition on the Organoleptic and Chemical Quality (Protein and Iron) Tests of Pancakes as a Snack Meal

Pancakes are a popular snack among people and are usually enjoyed as an alternative to breakfast. Original pancakes are flat, round and thin cakes. Original pancakes contain 160 kcal of energy nutrients, 7 grams of fat and 4 grams of protein. Original pancakes still lack nutrients in the form of protein and iron. To add nutrients to the pancakes, a new formula was created, namely red bean and green spinach pancakes. The aim of the research was to determine the effect of adding red bean flour and green spinach powder on the physical quality and chemical quality of pancakes as a snack. The design and type of this research was experimental with a completely randomized design (CRD) with 3 treatments and 2 repetitions, namely Formulation A, 35 gr red bean flour and 25 gr green spinach, Formulation B, 30 gr red bean flour and 20 gr green spinach, Formulation C, red bean flour 25 gr and green spinach 25 gr. Data collection procedures were carried out using organoleptic tests and chemical tests. Organoleptic tests were carried out on somewhat trained panelists, namely 50 nutrition students. Analysis of the physical quality and chemical quality of pancakes includes color, texture, taste, aroma, protein and iron. The results of research on organoleptic tests showed that the most preferred pancakes are 30 gr red bean flour pancakes and 20 gr green spinach (formulation B) in terms of color (3.58), texture (3.62), taste (3.68), aroma (3.39). Meanwhile, in chemical tests it can be seen that the nutritional content of red bean and green spinach flour pancakes is protein (8.78 gr) and iron (4.252 gr/mg).Conclusion based on the results of organoleptic tests the preferred formulation is formulation B 30 gr of red bean flour and 20 gr of green spinach and the chemical quality of protein (8.78 gr) and iron (4.252 gr/mg).

Rastame Bar Formulation made from Black Rice Flour and Red Bean Flour as An Alternative to Emergency Food

Geographically and demographically, Indonesia is an area that is prone to natural objects. The National Disaster Management Agency (BNPB) recorded 3,431 natural disasters that have hit various regions in Indonesia from early January to December 2022. Emergency Food Product (EFP) is a product that is designed and used in emergencies without having to go through various cooking processes so that it can be directly consumed. EFP is designed to meet the caloric needs of 233-250 kcal / 50 grams of ingredients. One example of an emergency food product is a snack bar or food bar. This type of research uses the Hedonic Scale Test, which is in the manufacture of Black Rice Flour and Red Bean Flour Rastame Bar products with a Complete Randomized Design (RAL) research design with 3 formulations and 2 repetitions. The organoleptic test was carried out by panelists with a total of 25 moderately trained panelists who were students of the Cirebon Nutrition Study Program level II and III by obtaining the best nutritional content formulation (energy, protein, fat, and carbohydrates) Bar Rastame using the Indonesian Food Composition Table (TKPI) 2017. The treatment used was the ratio of black rice flour to red bean flour respectively by F1 (40%:5%), F2 (35%:10%), and F3 (30%:15%). The selected snack bar is a ratio of 35% black rice flour and 10% red bean flour. The nutritional content of 50 grams of Rastame Bars with a protein content of 5.3 grams, fat content of 4 grams, carbohydrate content of 21.8 grams, and total calories of 143.6 kcal. The characteristics of selected Rastame Bars are a slightly faded blackish color, skimmed milk aroma but not too smelly, hard texture but soft inside, and less sweet taste.

Pengaruh Perbandingan Tepung Pisang (Musa paradisiaca L.) dan Tepung Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Brownies Kukus


 
 
 This research was to determine the effect comparison of banana flour and red bean flour on the charateristics of steam brownies and to determine the best ratio of banana flour and red bean flour to produce steam brownies with the best characteristics. The experimental design used in this study was a Completely Randomized Design (CRD) with the comparison treatment of banana flour and red bean flour which consists of 6 levels ratio: 100%:0%, 96%:4%, 92%:8%, 88%:12%, 84%:16%, and 80%:20%. The treatment was repeated 3 times to obtain 18 experimental units. The data obtained were then analyzed by the Analysis of Variance (ANOVA) and if the treatment had a significant effect on the observed parameter, it would be continued with the Duncan’s Multiple Range Test (DMRT). The results showed that the comparison of banana flour and red bean flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, hedonic test on color, aroma, texture, taste, and overall acceptance and scoring test such as texture and taste. The comparison of 84% banana flour and 16% red bean flour had the best characteristic of steam brownies with the criteria of water content 34.72%, ash content 2.90%, fat content 34.21%, protein content 8.40%, carbohydrate content 19.83%, crude fiber content 5.96%, color was liked, aroma was liked, soft texture was liked, banana taste was liked, and overall acceptance was liked.