Abstract: This research aimed to study the effects of adding sesame filtrate on physico-chemical properties and to determine the level of acceptance of panelists on organoleptic properties of tree saga bean milk. This experiment was arranged in Completely Randomized Design (CRD) with five treatments and three replications. The treatments were: A (Without addition of sesame filtrate), B (Addition 10% sesame filtrate), C (addition 20% sesame filtrate), D (Addition 30% sesame filtrate) and E (Addition 40% sesame filtrate). Analysis of raw materials (tree saga beans) and tree saga beans milk consist of proximate analysis, total solids, ash content, protein content, calcium content, fat content, pH, viscosity, density, total plate count, amino acid content and organoleptic test. The results showed that the addition of sesame filtrate had given significant effects on total solids, ash, calcium content, fat content, pH, viscosity and density. However, there was no significant influence on protein content. The results of organoleptic test had shown that treatments C, D and E were the preferred products by panelists. Product E was the best product based on organoleptic test with average value of total solids (23.78%), ash content (2.92%), calcium content (0.324%), protein content (5.48%), fat content (10.54%), pH 6, 77, viscosity 2.0 dPas, density 1.035 kg/L and score of amino acid 46%.