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This study aims to: 1) develop the right recipe for an innovative  Choi pan  made of black rice flour, 2) examine the people’s acceptance on the developed  Choi pan  recipe, and 3) analyze the nutritional values contained in the black  Choi pan . This study employed the R and D research design with the 4D models (Define, Design, Develop, Disseminate), while descriptive statistics were used to analyze the data. The results of this study:1) show that according to Ayudiah Respatih’s recipe, the right recipe for this black  Choi pan  should contain 50% black rice flour,2) it is shown by the mean value obtained from the test (3.43), in the preference test, it is found that the product is favored by non-trained panelists (3.83), 3) the proximate analysis test results show that the developed  Choi pan  contains 45.62% water, 1.60% ash, 13.61% protein, 11.57% fat, 4.66% crude fiber, 22.89% carbohydrate, and 251.08 kal/100g energy.

Black rice flour-based choi pan as an alternative snack for people with diabetes mellitus