COOKIES WITH MORINGA AND SOYBEAN FLOUR SUBSTITUTION AS AN ALTERNATIVE PMT FOR ANEMIC PREGNANT WOMEN (Analysis of Protein, Fat, Iron Content, and Organoleptic Test)
Author
Abstract
Pregnancy is prone to health problems, one of which is anaemia. The prevalence of anaemia. Among pregnant women in Indonesia has increased to 49.5%. Supplementary feeding (PMT) made from local food is one of the strategies to deal with nutritional problems in pregnant women. Moringa leaves (Moringa oleifera) are rich in iron and protein, which are good for increasing hemoglobin levels and fetal development. Soybeans (Glycine max) have benefits because they contain high protein and fat to stimulate the production of blood cells. This study analyzes differences in protein, fat, iron, and organoleptic levels in cookies substituted with Moringa leaf flour and soybeans. This study uses a type of true experimental research with a Completely Randomized Design (CRD) design using four formulas of moringa and soybean flour (F1 = 0%: 0%, F2 = 2.5%: 47.4% F3 = 95%: 5%, and F4 = 92.5%: 7.5%) with three repetitions of analysis. The method used to test protein content with Soxhlet, fat with Kjeldhal, iron with UV-Vis spectrophotometry, and organoleptic test with 30 semi-trained panellists. Data analysis of nutrient levels using One Way ANOVA and organoleptic test data using the Kruskal-Wallis study showed the highest protein content in F2 at 9.60g, fat in F3 at 25.16g, and iron F2 at 8.95g. Organoleptic tests of semi-trained panellists showed a preference for color, aroma, taste, and texture in F1. The conclusion is that there are differences in the analysis of protein, fat, iron, and organoleptic levels in cookies substituted with moringa flour and soybean flour.