Corned chicken is a processed meat product that is processed using restructuring technology. Corned chicken is made by mixing meat, sugar, pepper, and flour. This study uses chicken meat as the main ingredient. Processed meat products, especially corned chicken, have several disadvantages such as pale color and low fiber content. The use of red beet flour can be a natural food coloring and a source of fiber to improve the color and quality of corned chicken. The purpose of this study was to determine the effect of serving the right addition of red beet flour to the corned chicken and to determine the quality of the corned chicken with the addition of red beet flour. The research material used was chicken meat, sugar, salt, milk powder, vegetable oil, pepper, shallots, nutmeg, and isolate soy protein (ISP), which were treated with the addition of red beet flour. The method used is a laboratory experimental method with a completely randomized design with 4 treatments and 5 replications. Phase 1 research treatment consisted of without the addition of red beet flour as a control, and adding red beet flour 1%, 3%, and 5% of the total ingredients used. The variables measured were pH, water holding capacity (WHC), cooking loss, and color L*a*b*. The results showed that the use of red beet flour on corned chicken gave highly significant effect on pH, water holding capacity (WHC), cooking loss, and color L*a*b*. The conclusion of the study was that using 5% red beet flour produced the best corned chicken.