Development of Low-Fat Sambal Pecel Powder with Combination of Red Bean, Cowpea and Green Bean Substitutions

Powdered pecel sauce is one of the food innovations from paste pecel sauce which is made into powder through a drying process. The purpose of this study was to determine the type of substitute beans and their comparison with peanuts that can produce powdered pecel sauce with the lowest fat content and the best organoleptic characteristics. From 9 samples with 3 types of beans and different comparisons, powdered pecel sauce with a combination of green bean substitution and with a ratio (40:60) produced pecel sauce with the lowest fat content. Powdered pecel sauce with a combination of green bean substitution gave good results in terms of all the analyses carried out, but for organoleptic results, powdered pecel sauce with a combination of red bean substitution was the most preferred by panelists.