Es puter kacang hijau dan pisang ambonmerupakan variasi dari es puter tradisional yang sudah dikenal masnyarakat Indonesia. Pisang ambon memiliki karbohidrat, vitamin, serat, dan mineral yang sangat tinggi. kacang hijau sebagai sumber protein yang tinggi. Uji coba ini bertujuan untuk mengetahu: 1)resepstandart es puter kacang hijau danpisang ambon; 2) tingkat kesukaan penelis terhadap aroma, warna, tekstur dan rasa; 3) kandungan gizi es puter per 100g; dan 4) harga jual es puter per 100g.

Uji dilakukan selama tiga kali di Laboratorium PKK Fakultas Teknik Unesa. Penambahan pisang ambon dan kacang hijau dengan perbandingan 2 : 1. Pengambilan data yang menggunakan lembar observasi dengan jumlah penelis sebanyak 30 orang. Teknik analisis data yang digunakan adalah presentase; kandungan gizi dengan cara uji kimia; dan harga jual ditentukan dengan cara conversional.

Hasil uji coba menunjukkan : 1) formula es puter pisang ambon dan kacang hijauadalah santan 500 ml, gula 200g, garam 5g, maizena 10g, daun pandang 2 lembar, pisang ambon 200g, kacang hijau kupas 100g, es batu 5kg dan garam kasar 250g; 2) berdasarkan tingkat kesukaan hasil es puter kacang hijau dan pisang ambonpada kriteria aroma (67%) memilih suka, warna (57%) memiliki suka, rasa (73%) memilih suka, tekstur (67%) memilih suka; 3) kandungan zat gizi per 100 gram dari perhitungan DKBM 100 gram memilikienergi186,58kkal,  kandungan protein 3,4g, lemak 5,15g, karbohidrat 33,61g, serat 0,79g, vitamin A 5,15mg, kalsium 22,4mg, fosfor 51,7mg dankalium53,7mg; dan4)harga jual es puter  pisang ambon dan kacang hijau sebesar Rp.4.500/ 100g.

Kata Kunci: Es puter,Kacang Hijau ,Pisang Ambon

        Musa acuminata and Vignaradiata L puter ice is a variation of traditional ice ice which is well-known to the Indonesian people.Musa acuminate has very high carbohydrates, vitamins, fiber and minerals. Vignaradiata L. as a high source of protein. This trial aims to find out: 1) standard recipes for green bean ice and Ambon banana; 2) the level of penelis' preference for aroma, color, texture and taste; 3) nutritional content of ice puter per 100g; and 4) the price of selling ice sheets per 100g.
 
           This trial uses an engineering method that was carried out for three times at the Unesa Faculty of Home Economic Education Laboratory. The addition of Musa acuminate and Vignaradiata L. with a ratio of 2: 1. Data collection using the observation sheet with the number of researchers as many as 30 people;The data analysis technique used is percentage; nutritional content by chemical testing; and the selling price is determined in a conversional way.
 
                    The trial results show: 1) standard recipe for Musa acuminate puter ice and Vignaradiata L. is 500 ml coconut milk, 200g sugar, 5g salt, 10g cornstarch, leaves look 2 pieces, Musa acuminate 200g, 100g peeled Vignaradiata L, 5kg ice cubes and 250g coarse salt;2) based on the level of preference for the results of Musa acuminata and mung bean puter ice on the aroma criteria (67%) choosing likes, colors (57%) having likes, tastes (73%) choosing liking, texture (67%) choosing; 3) he nutrient content per 100 grams of the calculation of DKBM 100 grams has 186.58 kcal energy, 3.4g protein content, 5.15g fat, 33.61g carbohydrates, 0.79g fiber, 5.15mg vitamin A, 22.4mg calcium, phosphorus 51.7 mg and potassium 53.7 mg; and 4) the selling price of Musa acuminate and green bean ice puter is Rp 4,500 / 100g.

Keywords: Ice puter, Musa acuminata, Vignaradiata L.