DAYA TERIMA BISKUIT (MORISO) DENGAN SUBSTITUSI TEPUNG KACANG KEDELAI DAN TEPUNG DAUN KELOR SEBAGAI PANGAN FUNGSIONAL TINGGI ZAT BESI DAN ASAM FOLAT

The statistical analysis results indicated that the different formulations had a very significant effect on the attributes of flavor (p=0.002) and texture (p=0.000) but did not significantly affect the parameters of color (p=0.199) and aroma (p=0.222). Formulation F2 was determined as the best product due to its optimal balance of sensory acceptability, with a total mean score of 4.11. Specifically, F2 had a high flavor score (4.17) and a crunchy texture (4.50), supported by the role of soybean lecithin as an emulsifier. Based on laboratory tests, Moriso F2 biscuits contain 5.54 mg/100g of iron (36.9% RDA) and 4.23 mg/100g of folic acid (105,75% RDA). It can be concluded that Moriso biscuits have great potential as a strategic functional food to overcome anemia in adolescent girls. Further research is recommended to conduct shelf-life testing and in-vivo bioavailability trials.