Soft cookies substituted with green mung beans and ulva lactuca seaweed for anemia prevention in adolescents
DOI:
https://doi.org/10.21927/ijnd.2026.14(3).243-254Keywords:
soft cookies, mung bean, kacang hijau, rumput laut ulva, ulva lactuca seaweedAbstract
ABSTRAK
Latar Belakang: Untuk mengatasi permasalahan gizi pada remaja putri, khususnya anemia, perlu dilakukan langkah-langkah pencegahan, salah satunya dengan menyediakan makanan fungsional menggunakan bahan makanan lokal seperti kacang hijau dan rumput laut Ulva lactuca.
Tujuan: Penelitian ini bertujuan untuk mengembangkan produk soft cookies dengan substitusi kacang hijau dan rumput laut Ulva lactuca sebagai makanan fungsional potensial untuk pencegahan anemia pada remaja. Studi ini juga akan mengevaluasi karakteristik fisik, kimia, sensorik, dan kandungan zat besi dari produk yang dihasilkan.
Metode: Penelitian ini menggunakan pendekatan penelitian dan pengembangan (R&D) dengan model 4D (define, design, develop, disseminate). Produk tersebut diuji pada 80 panelis, dan data dianalisis menggunakan uji t berpasangan untuk membandingkan soft cookies referensi dan yang dikembangkan. Analisis nutrisi dilakukan di Laboratorium Saraswati Indo Genentech, Bogor (SIG).
Hasil: Formulasi terbaik menggunakan substitusi 50% kacang hijau. Produk yang dikembangkan lebih disukai (4,07) daripada referensi (3,87). Per 100 g, mengandung zat besi 4,39 mg, protein 8,29 g, lemak 22,73 g, karbohidrat 61,91 g, energi 485,53 kkal, air 5,21%, dan abu 1,82%.
Kesimpulan: Formulasi optimal adalah substitusi 50% kacang hijau dengan 7,50% rumput laut Ulva lactuca. Produk yang dikembangkan lebih disukai (4,07) daripada referensi (3,87). Per 100 g, produk ini mengandung zat besi 4,39 mg, protein 8,29 g, lemak 22,73 g, karbohidrat 61,91 g, energi 485,53 kkal, air 5,21%, dan abu 1,82%. Produk ini memiliki potensi sebagai camilan sehat untuk remaja putri.
ABSTRACT
Background: To address nutritional problems in adolescent girls, especially anemia, preventive measures are needed, including the provision of functional foods made with local ingredients such as mung beans and Ulva lactuca seaweed.
Objective: This study aims to develop soft cookies with mung bean and Ulva lactuca substitution as a potential functional food for preventing anemia in adolescents. It also evaluates the physical, chemical, sensory characteristics, and iron content of the developed product.
Methods: This research employed a research and development (R&D) approach using the 4D model (define, design, develop, disseminate). The product was tested on 80 panelists, and the data were analyzed using a paired t-test to compare the reference and developed soft cookies. Nutritional analysis was conducted at the Saraswati Indo Genentech Laboratory, Bogor (SIG).
Results: The best formulation used 50% mung bean substitution. The developed product was more preferred (4.07) than the reference product (3.87). Per 100 g, it contains 4.39 mg of iron, 8.29 g of protein, 22.73 g of fat, 61.91 g of carbohydrates, 485.53 kcal of energy, 5.21% moisture, and 1.82% ash.
Conclusion: The optimal formulation is 50% mung bean substitution with 7.50% Ulva seaweed. The developed product was more preferred (4.07) than the reference (3.87). Per 100 g, it contains 4.39 mg iron, 8.29 g protein, 22.73 g fat, 61.91 g carbohydrates, 485.53 kcal energy, 5.21% moisture, and 1.82% ash. This product has potential as a healthy snack for adolescent girls.
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