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All Journal Journal of Food and Pharmaceutical Science Journal of Food and Pharmaceutical Sciences
Aura Bella Gizta
Tanjungpinang Health Polytechnic, Ministry of Health of the Republic of Indonesia, Tanjungpinang, Indonesia
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience

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Processing Matters: Iron Content and Hedonic Acceptance of Chickpea Milk as a Potential Beverage for Anemia Prevention Fidyah Aminin; Zulya Erda; Juliana Christyaningsih; Sabtini Ika Putri; Siska Pratiwi; Haqqelni Nur Rosyidah; Citra Dewi Anggraini; Amalina Rizma; Herviana Herviana; Aura Bella Gizta
Journal of Food and Pharmaceutical Sciences Vol 14, No 5 (2026): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.28051

Abstract

Iron deficiency anemia is a significant health issue among adolescent girls, particularly in Indonesia, and represents a key concern within midwifery practice due to its long-term implications for future maternal and neonatal health. This study employed an experimental laboratory-based design to evaluate the iron content and sensory acceptance of chickpea-based milk (Chilmilk) processed under different drying temperature–time combinations. Three formulations were prepared: F1 (80°C, 8 hours), F2 (70°C, 9 hours), and F3 (60°C, 10 hours). Iron content was analyzed using Atomic Absorption Spectrophotometry (AAS), while sensory evaluation was conducted using a 5-point hedonic test involving 29 untrained panelists. The results showed that F1 had the highest iron content (5.27 mg/35 g), while F3 had the lowest (1.94 mg/35 g). Sensory evaluation indicated similar acceptance across all formulations, with no significant differences in taste, aroma, color, texture, or overall liking. These findings suggest that F1 represents the most optimal formulation in terms of iron content while maintaining acceptable sensory characteristics. Chilmilk shows potential as a functional food that may support midwifery-led promotive and preventive strategies targeting anemia among adolescent girls. Future studies may explore flavor modifications and evaluate the effects of regular consumption on iron status and anemia outcomes.
Processing Matters: Iron Content and Hedonic Acceptance of Chickpea Milk as a Potential Beverage for Anemia Prevention Fidyah Aminin; Zulya Erda; Juliana Christyaningsih; Sabtini Ika Putri; Siska Pratiwi; Haqqelni Nur Rosyidah; Citra Dewi Anggraini; Amalina Rizma; Herviana Herviana; Aura Bella Gizta
Journal of Food and Pharmaceutical Sciences Vol 14, No 5 (2026): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.28051

Abstract

Iron deficiency anemia is a significant health issue among adolescent girls, particularly in Indonesia, and represents a key concern within midwifery practice due to its long-term implications for future maternal and neonatal health. This study employed an experimental laboratory-based design to evaluate the iron content and sensory acceptance of chickpea-based milk (Chilmilk) processed under different drying temperature–time combinations. Three formulations were prepared: F1 (80°C, 8 hours), F2 (70°C, 9 hours), and F3 (60°C, 10 hours). Iron content was analyzed using Atomic Absorption Spectrophotometry (AAS), while sensory evaluation was conducted using a 5-point hedonic test involving 29 untrained panelists. The results showed that F1 had the highest iron content (5.27 mg/35 g), while F3 had the lowest (1.94 mg/35 g). Sensory evaluation indicated similar acceptance across all formulations, with no significant differences in taste, aroma, color, texture, or overall liking. These findings suggest that F1 represents the most optimal formulation in terms of iron content while maintaining acceptable sensory characteristics. Chilmilk shows potential as a functional food that may support midwifery-led promotive and preventive strategies targeting anemia among adolescent girls. Future studies may explore flavor modifications and evaluate the effects of regular consumption on iron status and anemia outcomes.
Co-Authors Amalina Rizma Citra Dewi Anggraini Fidyah Aminin Haqqelni Nur Rosyidah Herviana Herviana Juliana Christyaningsih Sabtini Ika Putri Siska Pratiwi Zulya Erda