"COOKIES DENGAN FORMULASI TEPUNG KACANG MERAH DAN TEPUNG KACANG HIJAU SEBAGAI MAKANAN SELINGAN REMAJA ANEMIA"

• Kategori : Skripsi
• Penulis : Annasha Nurul Fathya
• Identitas : 210741018 - Gizi
• Abstrak :
  

  COOKIES DENGAN FORMULASI TEPUNG KACANG MERAH DAN TEPUNG KACANG HIJAU SEBAGAI MAKANAN SELINGAN REMAJA ANEMIA COOKIES WITH RED BEAN FLOUR AND MUNG BEAN FLOUR FORMULATION AS A SNACK FOOD FOR ANEMIA TEENS Annasha Nurul Fathya, Nur Khoiriyah, Rizalludin Akbar ABSTRACT Background: Anemia is a common nutritional problem among adolescent girls. This study aimed to develop cookies enriched with red bean flour and mung bean flour as nutritious snacks to help address anemia in adolescents. Methods: This research employed a quasi-experimental design using a Completely Randomized Design (CRD) with one factor. Three cookie formulations were tested with different proportions of red bean flour and mung bean flour: F1 (50:50), F2 (40:60), and F3 (30:70). The analysis included organoleptic tests (color, texture, taste, aroma, aftertaste), nutritional composition (moisture, ash, carbohydrates, protein, fat, iron), nutritional contribution, and production cost estimation. Results: Formula F3 (30% red bean flour and 70% mung bean flour) was selected as the best formulation based on the organoleptic test, with the lowest acceptance score (1.15). The selected formula contained 12.89% protein and 1.68 mg/100 g iron, classifying it as cookies that are a source of protein and iron according to the Nutrition Labeling Reference (ALG). One serving size (55 g or 13 pieces) provides 288 kcal energy, 7.1 g protein, 17 g fat, 26.5 g carbohydrates, and 0.9 mg iron. The production cost per serving was estimated at IDR 4,500. Conclusion: These cookies have the potential to be a nutritious snack for adolescents with anemia, contributing 21.5% protein and 7.6% iron to the daily nutritional requirement (ALG). This study demonstrates that cookies formulated with red bean and mung bean flour can serve as an effective alternative snack to meet the nutritional needs of adolescent girls with anemia. Keywords: cookies, red bean flour, mung bean flour, anemic teenagers

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