Formulasi Tepung Kacang Merah dan Tepung Bungkil Kelapa Cookies terhadap Kadar Protein, Kadar Zat Besi dan Karakteristik Sensori
DOI:
https://doi.org/10.22487/28679j81Keywords:
Coconut Meal, Cookies, Red Bean, Sensory CharacteristicsAbstract
Efforts to prevent anemia can be done by consuming foods high in protein and iron. Cookies formulated with red bean flour and coconut meal flour are expected to be an alternative food high in protein and iron which can prevent anemia. The aim of the research was to determine the effect of cookies formulated with red bean flour and coconut meal flour on protein content, iron content and sensory characteristics. This type of research uses a true experiment using a RAL design with four formulations, namely P0 (100%:0%:0%), P1 (70%:10%:20%), P2 (60%:15%:25%), P3 (50%:20%:30%) with six repetitions. Test protein levels using the Kjedhal micro method, iron levels using the UV-VIS spectrophotometer method and sensory characteristics using hedonic scale and hedonic quality tests. Statistical analysis of protein levels and iron levels used the Kruskal Wallis test then continued with the Mann Whitney test. The sensory characteristics test used the Friedman test, then continued with the Wilcoxon test. The research results showed that the highest protein content was at P3 at 11.03% and the lowest at P0 at 8.93%. The highest iron content was at P3 at 1.47 mg% and the lowest at P0 at 0.16 mg%. The addition of red bean flour and coconut meal flour to cookies had a significant effect on protein content (p = 0.004), iron content (p = 0.000), sensory characteristics including the hedonic scale (p < 0.05) and hedonic quality (p < 0, 05). These cookies contribute 16.9% (protein) and 9.8% (iron) toward meeting the RDA for adolescent girls.
Downloads
References
Aditiya, A. P., & Ismawati, R. (2023). UJI SENSORI, KANDUNGAN GIZI, DAN NILAI EKONOMI COOKIES YANG DISUBSTITUSI TEPUNG KACANG MERAH DAN TEPUNG BIJI LABU KUNING SEBAGAI SNACK TINGGI ZAT BESI. Jurnal Gizi Dan Kesehatan Nusantara, 3(2), 297–305.
Cahyani, A., Zuriatun Solehah, N., & Nur Fajriani, L. (2026). Uji Sensori Dan Vitamin C Zat Besi Cookies Substitusi Tepung Kacang Merah Dan Tepung Wortel. Jurnal Pangan Dan Gizi, 16(1), 81–96.
Damayanti, S., Bintoro, V. P., & Setiani, B. E. (2020). Pengaruh Penambahan Tepung Komposit Terigu, Bekatul Dan Kacang Merah Terhadap Sifat Fisik Cookies. Journal of Nutrition College, 9(3), 180–186. https://doi.org/10.14710/jnc.v9i3.27046
Dinas Kesehatan Semarang. (2019). Profil Kesehatan Kota Semarang tahun 2019. Dinkes.Semarang.Go.Id, 1–104.
Ersanti, F. Y., & Munir, M. (2024). Mutu Organoleptik Cookies Substitusi Tepung Beras Hitam dan Tepung Kacang Merah sebagai Alternatif Makanan Selingan Penderita Diabetes Mellitus. INSOLOGI: Jurnal Sains Dan Teknologi, 3(5), 488–499. https://doi.org/10.55123/insologi.v3i5.4131
Fadilla, N., Yulfina, A., Alfiana, Y., Saputri, D., Ratnaningsih, A., Noorlaily, S. I., Sari, P., Asikin, A., Sakit, R., Daerah, U., & Surabaya, S. (2022). ANALISIS NILAI GIZI DAN MUTU MIKROBIOLOGIS FORMULA ENTERAL TINGGI PROTEIN (FTP30) BERBAHAN DASAR TEPUNG PUTIH TELUR. Update Terkini: Ilmu Gizi, Pangan, Dan Kesehatan Untuk Menunjang Program Nasional Di Bidang Gizi, Kesehatan Dan Pariwisata, 167–176.
Istirani, A., & Harsana, M. (2022). GAPLEK COKELAT COOKIES DENGAN SUBSTITUSI TEPUNG GAPLEK SEBAGAI PRODUK COOKIES TINGGI SERAT. Prosiding Pendidikan Teknik Boga Busana.
Kartiningsih, K., Solichah, K. M., & Fauzia, F. R. (2023). Nilai Gizi Dan Daya Terima Cookies Wikara (Wijen Kacang Merah) Untuk Mencegah Anemia Defisiensi Besi. Journal Health and Nutritions, 9(2), 80. https://doi.org/10.52365/jhn.v9i2.790
Kemenkes RI. (2020). Permenkes RI Nomor 21 Tahun 2020 tentang Rencana Strategis Kementerian Kesehatan Tahun 2020-2024. Kementerian Kesehatan RI, 9(May), 6.
Kusumah, S. H., Andoyo, R., & Rialita, T. (2020). Isolation and Characterization of Red Bean and Green Bean Protein using the Extraction Method and Isoelectric pH. SciMedicine Journal, 2(2), 77–85. https://doi.org/10.28991/scimedj-2020-0202-5
Praptiningrum, W. (2015). Eksperimen pembuatan. Universitas Negeri Semarang, 17.
Purnasari, G., & Illiyya, L. (2023). Hubungan antara Status Gizi, Asupan Protein dan Zat Besi Terhadap Siklus Menstruasi Remaja Putri di SMAN 1 Jatiroto. Muhammadiyah Journal of Nutrition and Food Science (MJNF), 4(1), 56. https://doi.org/10.24853/mjnf.4.1.56-64
Putri Septya Ningrum Chaniago, Suko Priyono, & Nur Endah Saputri. (2025). Pemanfaatan Tepung Ampas Tahu dengan Penambahan Pasta Kacang Merah dalam Formulasi Snackbar. Hidroponik : Jurnal Ilmu Pertanian Dan Teknologi Dalam Ilmu Tanaman, 2(1), 269–283. https://doi.org/10.62951/hidroponik.v2i1.283
Qurrota Ayyun, N., & Septiani. (2020). KARAKTERISASI KADAR PROKSIMAT DONAT DENGAN SUBTITUSI TEPUNG AMPAS KELAPA (Cocos nucifera). Binawan Student Journal, 2(1), 211–216.
Riskesdas Kementrian Kesehatan RI. (2018). Laporan Riskesdas 2018 Nasional.pdf. In Lembaga Penerbit Balitbangkes.
Sugitha, I. M. (2023). Pengaruh Perbandingan Terigu dan Tepung Kacang Merah ( Phaseolus vulgaris L ) terhadap Karakteristik Kue Semprit. Jurnal Ilmu Dan Teknologi Pangan, 12(2), 396–407.
Susana Medho, M., Muhammad, E. V, & Klara Salli. (2022). PERBEDAAN PENAMBAHAN BAHAN PENUNJANG COOKIES PADA METODE CREAMING TERHADAP PENERIMAAN SENSORIK COOKIES TEPUNG KOMPOSIT JAGUNG PUTIH LOKAL TIMOR DAN DAUN KELOR (Moringa oleifera). Jurnal Partner (Pertanian Terapan), 27(1), 1747–1761.
TENRIRAWE, A. N. M. (2022). FORMULASI DAN ANALISIS KANDUNGAN ZAT GIZI BAKSO BERBASIS HATI AYAM DAN DAUN KELOR (Moringa oleifera) SEBAGAI PANGAN SUMBER ZAT BESI BAGI REMAJA PUTRI [Skripsi]. Universitas Hasanudin.
TKPI. (2017). Tabel Komposisi Pangan Indonesia (Vol. 2, Number 2). https://doi.org/10.29103/averrous.v2i2.412
WHO. (2023). Prevalence of anaemia in women of reproductive age ( aged 15-49 ) (%) Location type Prevalence of anaemia in women of repro ... The Global Health Observatory, 2023.
Z. Wulandari, & I. I. Arief. (2022). Review: Tepung Telur Ayam: Nilai Gizi, Sifat Fungsional dan Manfaat. Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 10(2), 62–68. https://doi.org/10.29244/jipthp.10.2.62-68
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Ghidza: Jurnal Gizi dan Kesehatan
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Ghidza: Jurnal Gizi dan Kesehatan is licensed under a Creative Commons Attribution-Share Alike 4.0 International License
All articles published Open Access are free for everyone to read and download. Under the CC-BY-SA license, authors retain ownership of the copyright for their article, but authors grant others permission to use the content of publications in Ghidza: Jurnal Gizi dan Kesehatan in whole or in part provided that the original work is properly cited.
Users (redistributors) of Ghidza: Jurnal Gizi dan Kesehatan are required to cite the original source, including the author's names, Ghidza: Jurnal Gizi dan Kesehatan as the initial source of publication, year of publication, and volume number.
.png)
.png)
1.png)
