<![CDATA[Background: Anemia is one of the nutritional problems that often occur in adolescents As an effort to prevent anemia, it is necessary to improve eating habits by consuming foods rich in protein and iron, one of which is dimsum. Objective: This study aims to determine the effect of variations of a mixture of catfish (Pangasius hypopthalmus) and moringa leaves (Moringa oleifera) on the physical, organoleptic, and iron properties of dimsum in the manufacture of dimsum. Methods: This study was a laboratory experiment with a Completely Randomized Design (CRD). The ingredients of dimsum are derived from catfish and moringa leaves with a ratio of 100%: 0%, 90%: 10%, 85%: 15%, 80%: 20%. The data collected included physical trait tests, organoleptic tests (hedonic scale tests), and iron content tests using spectrophotometric methods. Results: The results showed that the higher the addition of moringa leaves, the greener the color of dim sum, the more chewy the texture, and the less savory the taste. Organoleptic tests showed that C-treated dim sum (85% catfish and 15% moringa leaves) was most preferred in terms of aroma, color, taste, and texture. The highest iron levels were found in dim sum treatment A (14.25 mg/100 g), while treatment B and C met around 45-47% of the daily iron needs of adolescent girls. Conclusion. The addition of moringa leaves increases the green color, chewiness, and decreases the savory taste of dim sum. Treatment C is the most preferred, while treatment A has the highest iron, and B and C meet 45–47% of the daily needs of adolescent girls. This product has the potential to be developed as a locally-based functional food for the prevention of anemia in adolescent girls ABSTRAK Anemia merupakan salah satu masalah gizi yang sering terjadi pada remaja Sebagai upaya pencegahan anemia, diperlukan perbaikan kebiasaan makan dengan mengonsumsi makanan yang kaya protein dan zat besi, salah satunya dimsum. Penelitian ini bertujuan untuk mengetahui pengaruh variasi campuran ikan patin (Pangasius hypopthalmus) dan daun kelor (Moringa oleifera) terhadap sifat fisik, organoleptik, dan kadar zat besi pada pembuatan dimsum. Penelitian ini merupakan eksperimental laboratorium dengan rancangan acak sederhana (Completely Randomized Design/CRD). Bahan dimsum berasal dari ikan patin dan daun kelor dengan perbandingan 100% : 0%, 90% : 10%, 85% : 15%, 80% : 20%. Data yang dikumpulkan meliputi uji sifat fisik, uji organoleptik (hedonic scale test), dan uji kadar zat besi menggunakan metode spektrofotometri. Hasil penelitian menunjukkan bahwa semakin tinggi penambahan daun kelor, warna dimsum semakin hijau, tekstur semakin kenyal, dan rasa gurih semakin berkurang. Uji organoleptik menunjukkan bahwa dimsum perlakuan C (85% ikan patin dan 15% daun kelor) paling disukai dari segi aroma, warna, rasa, dan tekstur. Kadar zat besi tertinggi terdapat pada dimsum perlakuan A (14,25 mg/100 g), sedangkan perlakuan B dan C memenuhi sekitar 45-47% kebutuhan harian zat besi remaja putri. Penambahan daun kelor meningkatkan warna hijau, kekenyalan, dan menurunkan rasa gurih dimsum. Perlakuan C paling disukai, sedangkan perlakuan A memiliki zat besi tertinggi, dan B serta C memenuhi 45–47% kebutuhan harian remaja putri. Produk ini berpotensi dikembangkan sebagai pangan fungsional berbasis lokal untuk pencegahan anemia pada remaja putri.]]>
