Sausage is food made from meat or fish that is mashed or minced, seasoned, and put in a casing (round sausage wrap) made of animal intestines or plastic. White oyster mushrooms and tofu are used as an alternative raw materials in making sausage because they are economical, and have high nutritional value such as protein, vitamins, and minerals. Red beans contain nutrients that have a positive effect on health, are a source of protein, have a wide potential use and can be used for diversification. The research objective was to determine the best formulation of white oyster mushroom-tofu sausage, and the addition of red bean flour-skim milk based on the best protein content, and also determine the best formulation of sausage based on the highest level of preference. The experimental design was a completely randomized design (CRD) with the first factor is comparing oyster mushrooms and tofu (75% : 25%, 50% : 50%, 25% : 75%) with the second factor addition of red bean flour as a substitute for skim milk (1:3, 2:2, 3:1). The result of this study indicate that the best formulation of sausage made from oyster mushroom-tofu with the addition of the red bean flour-skim milk based on the best protein content is 75% of oyster mushrooms, 25% of tofu, and the addition of red bean flour:skim milk 2:2 that have a water content 60,512%, an ash content 3,161%, a protein content 15,881%, the fat content was 6,390%, and the carbohydrate content was 14,056%, and with a color value 3,693, mushroom flavor 3,673, tofu flavor 1,853, savory taste 3,240, chewy texture 3,127, and overall preference 3,287. Meanwhile, the best formulation of sausage made from oyster mushroom-tofu and the addition of the red bean flour-skim milk based on the highest level of preference is 75% of oyster mushrooms, 25% of tofu, and the addition of red bean flour:skim milk 3:1 that have a water content 60,530%, an ash content 3,002%, a protein content 15,880%, the fat content was 6,446%, and the carbohydrate content was 14,142%, and with a color value 4,087, mushroom flavor 3,407, tofu flavor 2,253, savory taste 3,940, chewy texture 3,293, and overall preference 3,333.
