Proximate and antioxidant analysis of steamed cake made from flour of green bean sprout (Vigna radiata) and ambon banana peel (Musa paradisiaca var. sapientum (L.) Kunt.) as main ingredients

Steamed cake is a type of that enjoyed by all ages, both children and adults. This usually made from wheat flour. Wheat flour causes dough to rise due the gluten content. The use excessive can be harmful health. One alternative effort replace combine green bean sprout Ambon banana peel study aims determine antioxidant level, protein, fat, water, ash, carbohydrate levels in steamed cakes research experimental. Antioxidants were analyzed using DPPH method, protein was Kjeldahl fat Soxhlet method. results showed activity 360.30 ppm which classified as very weak, 165.58 weak. highest content sample T0 at 7.01%, 0.77%, water T2 43.95%, ash T3 1.15%, 53.44%.