Abstract The purpose of this research was to determine the proportion or optimal formulation
so as to produce jack bean sauce best quality using Design Expert D-Optimal method. This
research uses statistical data processing program for which the software Design Expert 7.0.
0 with Mixture D-optimal design to design variable the jack bean (X1), concentration of salt
(X2), Rhizopus sp (X3), garlic (X4), coriander (X5), anise (X6), turmeric (X7), bay leaves
(X8), leaves of lemongrass (X9), galangal (X10), MSG (X11), brown sugar (X12), and keluak
(X13). Analyzed response were cyanide acid content, protein content, water content, total
dissolved solids, viscosity, flavor, color, consistency, and aroma.