<![CDATA[Iron deficiency anemia is a significant health issue among adolescent girls, particularly in Indonesia, and represents a key concern within midwifery practice due to its long-term implications for future maternal and neonatal health. This study employed an experimental laboratory-based design to evaluate the iron content and sensory acceptance of chickpea-based milk (Chilmilk) processed under different drying temperature–time combinations. Three formulations were prepared: F1 (80°C, 8 hours), F2 (70°C, 9 hours), and F3 (60°C, 10 hours). Iron content was analyzed using Atomic Absorption Spectrophotometry (AAS), while sensory evaluation was conducted using a 5-point hedonic test involving 29 untrained panelists. The results showed that F1 had the highest iron content (5.27 mg/35 g), while F3 had the lowest (1.94 mg/35 g). Sensory evaluation indicated similar acceptance across all formulations, with no significant differences in taste, aroma, color, texture, or overall liking. These findings suggest that F1 represents the most optimal formulation in terms of iron content while maintaining acceptable sensory characteristics. Chilmilk shows potential as a functional food that may support midwifery-led promotive and preventive strategies targeting anemia among adolescent girls. Future studies may explore flavor modifications and evaluate the effects of regular consumption on iron status and anemia outcomes.]]>
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