DEVELOPMENT OF RED SPINACH AND SORGHUM-BASED COOKIES AS A FUNCTIONAL HIGH-IRON SNACK FOR ANEMIC ADOLESCENT GIRLS

Abstract

Background: Utilization of red spinach which is rich in iron and vitamin C and utilization of sorghum flour which is rich in protein and iron can be used in making cookies as an alternative food for anemic adolescent girls. The purpose of this study was to determine the organoleptic quality and nutritional content (moisture content, ash, protein, fat, carbohydrates and iron) of cookies made from red spinach leaves and sorghum flour. Methods: This study was an experimental study using a completely randomized design (CRD) with two repetitions. This study has three formulas with a ratio of red spinach leaves and sorghum flour, namely F1 (10% : 90%), F2 (20% : 80%), and F3 (30% : 70%). Organoleptic test was analyzed using Kruskal Wallis and nutrient content was analyzed using One Way Anova and continued with Duncan's test. Results: The results of this study indicated that the nutritional contents of F1, F2, and F3 were as follows : water (5.01%, 2.66%, 5.94%), ash (1.53%, 1.59%, 1.60%), fat (11.82%, 13.19%, 12.68%), protein (8.46%, 8.27%, 9.53%), carbohydrates (73.17%, 73.90%, 70.23%), and iron (8.97%, 7.44%, 7.87%). Conclusion: The selected formulation (F3) has a nutritional content per serving of 75 g (5 pieces) of 325 kcal energy, 9.51 g fat, 7.14 g protein, 52.67 g carbohydrates, and 5.90 mg iron. Formulation F3 exhibits a brown color, a fragrant aroma, a [bitter/sharp] taste, a slightly hard texture, a medium aftertaste, and a firm mouthfeel. Furthermore, F3 meets the RDA for adolescents aged 16–18 years and qualifies for a 'high-iron' claim under general nutrition label reference standards (35.77%).