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The purpose of this study is to see how respondents react to non-gluten flour-based steamed brownies in terms of taste, texture, scent, colour, and appearance compared to wheat flour-based steamed brownies. This study is quantitative in that the data analysis method used to test the hypothesis is a single classification variant analysis after the prerequisite tests, namely the homogeneity and normality tests, have been completed. The taste indicator results of the Anova test (significant value > 0.05 = 0.831 > 0.05) revealed no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. According to the texture indicator (significance value > 0.05 = 0.311 > 0.05), there is no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. According to the scent indicator (significant value > 0.05 = 0.513 > 0.05), there is no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. According to the colour indicator (significant value > 0.05 = 0.069 > 0.05), there is no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. Meanwhile, the appearance indicator indicates that there is (a significant value > 0.05 = 1.0 > 0.05), indicating no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour from the appearance indicator.

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The basic concept of this research departs from the view that cultural heritage has many benefits for the interests of religion, social, education, science, technology, culture and tourism. Departing from the concept above, the problem of this research is, to what extent the contribution of archeology to tourism in this case is cultural tourism. The purpose of this study is to reveal the extent of archaeological contributions to tourism. This is important to put forward because of the assumption that tourism as a science cannot be separated from culture in this case is material culture or archeology. The method used is an explanatory qualitative approach to public relations (public relations model), which emphasizes efforts to improve the archaeological image in the eyes of the community. The results of this study reveal that archeology has a very large contribution to the development of cultural tourism.