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All Journal Jurnal Riset Gizi Budimas : Jurnal Pengabdian Masyarakat Jurnal Riset Gizi Jurnal Riset Gizi Darussalam Nutrition Journal
Dewi Kusumawati
Universitas Kusuma Husada Surakarta
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Cookies Based on Sorghum Flour and Moringa Leaf Flour as a High Iron and Protein Source Supplementary Feeding (PMT) for Pregnant Women with Chronic Energy Deficiency (CED) and Anemia Bahriyatul Ma'rifah; Arbian Revaldo Tauresta; Dewi Kusumawati
JURNAL RISET GIZI Vol. 14 No. 1 (2026): Mei 2026
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v14i1.14129

Abstract

Background: Pregnant women with chronic energy deficiency (CED) have a 2.76-fold higher risk of developing anemia. Iron requirements can be met through supplementary feeding products formulated from iron-rich ingredients, such as sorghum flour and moringa leaf flour. Objective: To analyze the moisture content, ash content, macronutrient composition (protein, fat, and carbohydrates), micronutrient content (iron), and organoleptic properties of cookies formulated from sorghum flour and moringa leaf flour. Methods: This experimental study employed a Completely Randomized Design (CRD) with three formulations based on different ratios of sorghum flour to moringa leaf flour, i.e F1 (85 g : 15 g), F2 (80 g : 20 g), and F3 (75 g : 25 g). Data were analyzed using the Kruskal–Wallis test and One-Way ANOVA, followed by Duncan’s multiple range test. Results: The nutritional contents of F1–F3 were as follows: moisture 10.56–12.61%, ash 2.92–3.19%, protein 17.10–18.25%, fat 11.67–12.57%, carbohydrates 41.25–55.72%, and iron 10.49–13.29%. The best formulation, F3, had a brown color, moderately pleasant taste, less aromatic smell, non-crispy mouthfeel, and a fairly strong aftertaste. Each 60 g serving of F3 contained 242.56 kcal energy, 10.93 g protein, 7.24 g fat, 33.43 g carbohydrates, and 7.97 mg iron. Conclusion: F3 cookies met the standards for supplementary feeding products for pregnant women. However, their energy and fat contents were still below the recommended values and the Indonesian National Standard (SNI) for cookies. Each 60 g serving (4 pieces) contributed 10–15% of the Recommended Dietary Allowance (RDA) for pregnant women in the second trimester aged 19–29 years and could be classified as high in iron (39.09% NRV) and a source of protein (23.96% NRV).
DEVELOPMENT OF RED SPINACH AND SORGHUM-BASED COOKIES AS A FUNCTIONAL HIGH-IRON SNACK FOR ANEMIC ADOLESCENT GIRLS Bahriyatul Ma'rifah; Naila Zakiyatun Niswa; Dewi Kusumawati
Darussalam Nutrition Journal Vol. 10 No. 1 (2026): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v10i1.3

Abstract

Background: Utilization of red spinach which is rich in iron and vitamin C and utilization of sorghum flour which is rich in protein and iron can be used in making cookies as an alternative food for anemic adolescent girls. The purpose of this study was to determine the organoleptic quality and nutritional content (moisture content, ash, protein, fat, carbohydrates and iron) of cookies made from red spinach leaves and sorghum flour. Methods: This study was an experimental study using a completely randomized design (CRD) with two repetitions. This study has three formulas with a ratio of red spinach leaves and sorghum flour, namely F1 (10% : 90%), F2 (20% : 80%), and F3 (30% : 70%). Organoleptic test was analyzed using Kruskal Wallis and nutrient content was analyzed using One Way Anova and continued with Duncan's test. Results: The results of this study indicated that the nutritional contents of F1, F2, and F3 were as follows : water (5.01%, 2.66%, 5.94%), ash (1.53%, 1.59%, 1.60%), fat (11.82%, 13.19%, 12.68%), protein (8.46%, 8.27%, 9.53%), carbohydrates (73.17%, 73.90%, 70.23%), and iron (8.97%, 7.44%, 7.87%). Conclusion: The selected formulation (F3) has a nutritional content per serving of 75 g (5 pieces) of 325 kcal energy, 9.51 g fat, 7.14 g protein, 52.67 g carbohydrates, and 5.90 mg iron. Formulation F3 exhibits a brown color, a fragrant aroma, a [bitter/sharp] taste, a slightly hard texture, a medium aftertaste, and a firm mouthfeel. Furthermore, F3 meets the RDA for adolescents aged 16–18 years and qualifies for a 'high-iron' claim under general nutrition label reference standards (35.77%).
Co-Authors Arbian Revaldo Tauresta Arwin Muhlishoh Bahriyatul Ma'rifah Bahriyatul Ma’rifah Budi Prasetyo Dyah Ayu Kusuma Wardani Fanny Novanty Nur Hanifah Kezia Elian Devina Naila Zakiyatun Niswa Rachel Florensia Kurnia Putri Rissa Khoirunnisa Rizqi Nur Halimah