<![CDATA[Background: Cookies are a popular snack in Indonesia, typically made from wheat flour, eggs, and margarine. This study developed mocaf flour-based cookies with tempeh and spinach flour to enhance nutritional value, particularly protein and iron. Mocaf flour served as a gluten-free alternative, tempeh flour as a protein source, and spinach flour to increase iron content. Objective: This study aimed to determine the acceptability and analyze the carbohydrate, protein, and iron content of mocaf flour cookies with added tempeh and spinach flour. Methods: A completely randomized design (CRD) was used with three replications and four formulas (one control and three modified). Fifty untrained student panelists conducted sensory testing. Data were analyzed using the Kruskal–Wallis test, followed by the Mann–Whitney test to determine differences among formulas. Results: The control formula (F0) was the most preferred, while the modified formula F2 (25 g tempeh flour and 15 g spinach flour) received the highest score among modified formulas. The carbohydrate content per 10 g in F0 and F2 was 47% and 44%, respectively. The protein content of F0 was 2.3%, and F2 was 4.6%. The iron content of F0 was 32.76 μg/g, and F2 was 70.01 μg/g. Conclusions: Mocaf flour cookies with tempeh and spinach flour (F2) were well accepted by panelists and showed higher protein and iron content despite lower carbohydrate levels than F0.]]>
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