<![CDATA[Developing high-protein beverages is essential to meet nutritional needs following resistance training. This study aimed to evaluate the acceptability and protein content of an egg white and *Ambon* banana-based smoothie designed for post-resistance training consumption. A laboratory-based experimental design was employed using a Completely Randomized Design with three formulations (F1, F2, and F3) featuring progressively increasing proportions of egg white. Acceptability was assessed by 30 semi-trained panelists using a six-point hedonic scale covering color, aroma, taste, and texture. Data were analyzed using Kruskal-Wallis and Mann-Whitney tests, while protein content was determined via the Kjeldahl method. Results indicated significant differences in color, aroma, and taste among the formulations (p<0.05), whereas texture did not differ significantly (p>0.05). F1 achieved the highest mean scores for aroma (4.67), taste (4.87), and texture (4.30), while F3 recorded the highest score for color (4.70). Protein content increased from 5.18% in F1 to 5.77% in F2 and 6.66% in F3. F3 yielded 11.10% protein ALG (Adults' Daily Requirement) and met the minimum criteria for a "source of protein" claim. Consequently, F3 shows potential for development as a post-resistance training protein beverage, subject to further optimization of its sensory acceptability. ]]>
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