Formulasi Tepung Kacang Merah dan Tepung Bungkil Kelapa Cookies terhadap Kadar Protein, Kadar Zat Besi dan Karakteristik Sensori

Abstract

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.