<![CDATA[Adolescence is a crucial transitional period in physical, mental, and intellectual development, occurring between the ages of 10 and 19. Adolescent girls have increased iron needs due to regular menstruation. Sorghum contains 11.3 grams of protein, 6.3% fiber, and 4.4 mg of iron. Furthermore, chicken liver contains a relatively high iron content, at 15.8 mg per 100 grams.Keywords: Energy intake, Carbohidrate intake, Fat iintake, Protein iintake, Nutritional status. This study aims to determine the effect of adding sorghum flour and chicken liver flour on iron content, organoleptic, hedonic, and physical quality of wet noodles and to determine the results of the proximate test of the treatment results that determine the treatment using the De Garmo effectiveness test. Data analysis of iron, organoleptic, hedonic and physical using the oneway Anova method with a confidence level of 95%, and obtained the result p = 0.00 (p <0.05) so that it was continued with the DMRT test to obtain results that had a significant effect on wet noodles with the addition of sorghum flour and chicken liver. The highest iron content was found in treatment P4, with an average value of 118 mg / gr. The results of organoleptic and hedonic tests showed an effect on color, aroma, taste, and texture on the addition of sorghum flour and chicken liver. While the physical test of noodles did not show any effect on breaking power, rehydration power, cooking loss in wet noodles. The proximate quality content of wet noodles with the addition of sorghum flour and chicken liver flour with the best treatment (P3) had a water content of 32.64%, ash content of 1.62%, protein content of 12.30%, fat content of 5.13%, and carbohydrate content of 47.93%.]]>
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