<![CDATA[It is estimated that approximately 30% of the global population suffers from anemia. Iron deficiency anemia has harmful impacts on children, adolescents, and pregnant women. This study aimed to investigate the nutritional composition and consumer acceptance of wikara cookies for the prevention of iron deficiency anemia. The research used experimental design with four treatments and two replications of completely randomized design (CRD). The collected data included nutritional analysis of protein, iron content, and consumer acceptance was evaluated through hedonic tests, which measured preferences for aroma, taste, texture, color, and overall perception of the cookies. The hedonic tests involved 30 semi-trained panelists selected through simple random sampling. Data analysis was done using One Way ANOVA. The results of the study show significant differences in nutritional composition and the acceptability of aroma, taste, color, and overall perception (p-value<0.05). However, no significant differences were observed in texture (p-value>0.05). The best formulation of the cookies was found in Formulation D, which contained 8.01 g of protein, 14.67 mg of iron, and received an acceptability rating of 3.10 (neutral). In conclusion, this study shows differences in nutritional composition and consumer acceptance of wikara cookies for the prevention of iron deficiency anemia.Diperkirakan sekitar 30% penduduk dunia menderita anemia. Anemia defisiensi besi memiliki dampak berbahaya pada anak, remaja, dan ibu hamil. Penelitian ini bertujuan mengetahui nilai gizi dan daya terima cookies wikara (wijen kacang merah) untuk mencegah anemia defisiensi besi. Penelitian bersifat eksperimental menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan dua kali pengulangan. Data yang dikumpulkan terdiri dari nilai gizi berupa protein, zat besi, dan daya terima berupa tingkat kesukaan terhadap aroma, rasa, tekstur, warna, dan keseluruhan cookies melalui uji hedonik. Uji hedonik dilakukan pada 30 panelis semi terlatih yang telah dipilih menggunakan teknik simple random sampling. Analisis data dilakukan menggunakan uji One Way Anova. Hasil penelitian menunjukkan bahwa terdapat perbedaan nilai gizi dan daya terima cookies secara aroma, rasa, warna, dan keseluruhan (p-value<0.05), tetapi tidak berbeda secara tekstur (p-value>0.05). Cookies terbaik terdapat pada formulasi D dengan kandungan protein 8,01 g, zat besi 14,67 mg, dan nilai kesukaan 3,10 (netral). Kesimpulan: terdapat perbedaan nilai gizi dan daya terima cookies wikara (wijen kacang merah) untuk mencegah anemia defisiensi besi.]]>
Copyrights © 2023
