FORMULASI DAN UJI DAYA TERIMA COOKIES BERBASIS TEPUNG UBI UNGU DAN KACANG HIJAU SEBAGAI MAKANAN TAMBAHAN UNTUK REMAJA PUTRI

This experimental study employed a Completely Randomized Design (CRD) with three formulations: P1 (60 g wheat flour, 20 g purple sweet potato flour, and 20 g mung bean flour), P2 (50 g wheat flour, 25 g purple sweet potato flour, and 25 g mung bean flour), and P3 (40 g wheat flour, 30 g purple sweet potato flour, and 30 g mung bean flour). Acceptability was evaluated by 25 untrained panelists based on color, aroma, taste, texture, and overall preference. Iron content was analyzed using the Atomic Absorption Spectrophotometry (AAS) method. Data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test. The results showed significant differences in all acceptability parameters (p < 0.05). Formulation P2 had the highest acceptability scores, while the highest iron content was found in P1 (33.3 mg/kg), followed by P2 (32.4 mg/kg) and P3 (32.0 mg/kg). In conclusion, P2 was identified as the best formulation because it achieved
the highest acceptability with adequate iron content, making it a promising supplementary food to help prevent anemia among adolescent girls.