<![CDATA[Anemia remains a prevalent health issue among adolescent girls, linked to increased iron requirements during growth and blood loss during menstruation. Developing food products using local ingredients offers a potential strategy to meet nutritional needs and prevent anemia. This study aimed to develop "Kelorjo Cookies" using moringa leaves and mung beans, identify the formula with the highest acceptability, and analyze the nutritional content and quality parameters of the selected formula. A Research and Development approach utilizing the 4D model (Define, Design, Develop, and Disseminate) was employed. Three formulas were developed with varying proportions of mung bean flour and moringa leaf powder. Acceptability testing involved 30 adolescent girls using a hedonic scale to evaluate color, aroma, taste, texture, and overall acceptance. Differences in acceptability among the formulas were analyzed using the Friedman test. Formula I achieved the highest mean scores for color, aroma, taste, texture, and overall acceptance. The Friedman test results indicated significant differences among the formulas across all organoleptic attributes. Subsequent analysis of Formula I revealed the following composition: 8.60% protein, 18.76% fat, 48.42 µg/g iron, 585.71 mg/kg vitamin C, and 4.13 mg/kg folic acid. Additionally, the moisture content was 4.71%, ash content was 1.81%, and tannin content was 263.35 µg/g. Formula I demonstrated the highest acceptability and contains nutrients with the potential to support the development of snack foods for adolescent girls.]]>
