Iron-rich macarons characteristics from red rice and moringa flour
Abstract
ABSTRACT
Background: Adolescent girls are at high risk of anemia caused by iron deficiency. Anemia is a condition characterized by a deficiency of hemoglobin or red blood cells that falls below normal levels. Consumption of iron-rich foods can prevent anemia. Moringa leaves are a superfood with an iron content of 28.2 milligrams. Macarons are cookies made from almond flour and egg whites. Substituting moringa flour in macarons is expected to increase their iron content.
Objectives: This study aims to analyze the proximate composition, iron content, and acceptability of macarons substituted with brown rice flour and moringa flour.
Methods: R&D research was conducted to test the proximate composition and iron content. The macarons tested were F0 (0% red rice flour, 0% moringa flour), F1 (60% red rice flour, 0% moringa flour), and F2 (60% red rice flour, 3% moringa flour). Statistical analysis was performed using One-Way ANOVA and Tukey HSD post-hoc tests.
Results: The nutritional composition of macarons with 60% red rice flour and 3% moringa flour substituted per 100 g consists of 3,28±0.11 g water, 1,58±0.28 g ash, 19,56±0.00 g fat, 18,21±0.54 g protein, 70,61±0.71 g carbohydrates, and 11.49±0.05 mg iron. The iron content of macarons per serving (45 grams) can meet 34,47% of the iron requirement for adolescents, thereby classifying these macarons as iron-rich food. The hedonic test results showed that macarons with a substitution of 60% red rice flour and 3% moringa flour were preferred by adolescents and significantly different from the reference product.
Conclusions: Macarons with a substitution of 60% red rice flour and 3% moringa flour are categorized as iron-rich cookies because they can meet 34,47% of the iron requirement for adolescents, making them a potential functional food for preventing anemia in adolescents.
KEYWORD: macaron; red rice flour; moringa flour; iron; adolescents
References
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4. Kementrian Kesehatan Republik Indonesia. Laporan Riset Dasar Kesehatan Dasar (Riskesdas) 2018 Nasional. Jakarta; 2018.
5. Julaecha J. Upaya Pencegahan Anemia pada Remaja Putri. Jurnal Abdimas Kesehatan (JAK). 2020 Jun 16;2(2):109. https://doi.org/10.36565/jak.v2i2.105
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7. Qurniawati D, Ratnaningsih N, Lastariwati B. Tortilla wrap dari tepung kacang hijau dengan isian ikan patin sebagai makanan selingan untuk ibu hamil. Agrointek : Jurnal Teknologi Industri Pertanian [Internet]. 2024 Nov 19;18(4):891–9. https://doi.org/10.21107/agrointek.v18i4.13670
8. Arifin EB, Setiawan B, Nasution Z. Pengembangan Sosis Ikan Kembung dengan Substitusi Tepung Daun Kelor Sebagai Sumber Protein dan Zat Besi untuk Ibu Hamil. Jurnal Ilmu Gizi dan Dietetik. 2023 Jun 29;2(2):125–32. https://doi.org/10.25182/jigd.2023.2.2.125-132
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10. Nuri Arum Anugrahati CDPS. Penentuan Formulasi Kue Kembang Goyang Hasil Substitusi Tepung Beras Merah Organik Berdasarkan Kadar Serat Pangan dan Tekstur. Amerta Nutrition. 2023 Dec;7(4):512–9. https://doi.org/10.20473/amnt.v7i4.2023.512-519
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12. Gharsallah K, Rezig L, Rajoka MSR, Mehwish HM, Ali MA, Chew SC. Moringa oleifera: Processing, phytochemical composition, and industrial application. Vol. 160, South African Journal of Botany. Elsevier B.V.; 2023. p. 180–93. https://doi.org/10.1016/j.sajb.2020.11.014
13. Giuberti G, Rocchetti G, Montesano D, Lucini L. The potential of Moringa oleifera in food formulation: a promising source of functional compounds with health-promoting properties. Vol. 42, Current Opinion in Food Science. Elsevier Ltd; 2021. p. 257–69. https://doi.org/10.1016/j.cofs.2021.09.001
14. Ahmawati YA, Ma’rifah B, Muhlishoh A. Formulasi Mie Kering Substitusi Tepung Kacang Hijau dan Tepung Daun Kelor sebagai Makanan Tinggi Zat Besi dan Kalsium untuk Remaja. Muhammadiyah Journal of Nutrition and Food Science (MJNF) [Internet]. 2024 Nov 29;5(1):74. https://doi.org/10.24853/mjnf.5.1.74-91
15. Gisslen W. Professional Baking Seventh Edition. 7th ed. Wiley J, Sons, editors. New Jersey; 2017. 484–492 p.
16. Ishak AT, Srimularahmah A, IrfanTaufan Asfar AM, Iqbal Akbar Asfar AM, Nasrul Aziz M, Handayani F. PENGOLAHAN LIMBAH AMPAS TAHU MENJADI TEPUNG DAN KUKIS. 1st ed. Amalia R, editor. Vol. 1. Purbalingga: CV. Eureka Media Aksara; 2023. 1–32 p.
17. Bissar S, Özcan MM. Determination of quality parameters and gluten free macaron production from carob fruit and sorghum. Int J Gastron Food Sci. 2022 Mar 1;27. https://doi.org/10.1016/j.ijgfs.2021.100460
18. Primarasa T. Serba Manis : Macaron. Kartohadiprodjo M, editor. Jakarta: PT.Gaya Favorit Press; 2018.
19. Statista [Internet]. [cited 2025 Jul 19]. Market Confectionery in Indonesia. Available from: https://www.statista.com/outlook/cmo/food/confectionery-snacks/indonesia
20. Euromonitor International. Euromonitor International. 2024 [cited 2025 Jul 16]. Bakery Products in Indonesia: ISIC 1541. Available from: https://www.euromonitor.com/bakery-products-in-indonesia-isic-1541/report#
21. Macaron Lux. Shopee Macaron_Lux. [cited 2025 Aug 2]. Macaron Lux menjual lebih dari 13 ribu baby macaron gift. Available from: https://shopee.co.id/macaron_lux?categoryId=100629&entryPoint=ShopByPDP&itemId=2311061814&upstream=search
22. Macaron Tuffero. Shopee Macaron Tuffero. 2025 [cited 2025 Aug 2]. Macaron Tuffero lebih dari 10 ribu macaron mini terjual. Available from: https://shopee.co.id/macaron.tuffero?categoryId=100629&entryPoint=ShopByPDP&itemId=19223453499&upstream=search
23. Shopee Macaron id. Shopee Indonesia. 2025 [cited 2025 Jul 31]. Penjualan Macaron di E Commerce Shopee Macaron id. Available from: https://shopee.co.id/macaron_id#product_list
24. Zaddana C, Amalia D, Rusli Z, Wahyuningrum C. Kandungan Serat dan Zat Besi Biskuit Tepung Beras Merah (Oryza Nivara) dan Tepung Daun Kelor (Moringa Oleifera) Fiber and Iron Content of Brown Rice (Oryza Nivara) and Moringa Leaf Flour Biscuits (Moringa Oleifera). Amerta Nutririon. 2022 Dec;6(1):71–8. https://doi.org/10.20473/amnt.v6i1SP.2022.71-78
25. Badan Pengawas Obat dan Makanan. BPOM. Label dan Iklan. Pangan Olahan. Pengawasan Klaim. Pencabutan. Jakarta; 2, 2022. p. 1–91.
26. Khofifah N, Mardiana M. Biskuit daun kelor (Moringa oleifera) berpengaruh terhadap kadar hemoglobin pada remaja putri yang anemia. AcTion: Aceh Nutrition Journal. 2023 Mar18;8(1):43. https://doi.org/http://dx.doi.org/10.30867/action.v8i1.614
27. Ispitasari R, Haryanti. Pengaruh Waktu Destilasi terhadap Ketepatan Uji Protein Kasar pada Metode Kjeldahl dalam Bahan Pakan Ternak Berprotein Tinggi. Journal Of Laboratory ISSN [Internet]. 2022 Apr 29 [cited 2025 Oct 29];5(1):39–43. https://doi.org/10.22146/ijl.v0i0.73468
28. Fitriyanti AR, Handarsari E, Sunarto S, Asysyifa RNA, Setiyawan TH, Sulisyaningrum H, et al. Proximate levels, physical characteristics, and sensory characteristics of mocaf brownies with the addition of snakehead fish (Channa striata). Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) [Internet]. 2025 Mar 30;13(2):78. https://dx.doi.org/10.21927/ijnd.2025.13(2).78-87
29. Badan Standarisasi Nasional. (SNI) 2973:2022 BISKUIT. Jakarta; 2973:2022, 2022. p. 1–26.
30. Sumartini S, Harahap KS, Mujiyanti A. Brownies From Mangrove Fruit Flour: The Use Of Variation Of Flours As An Alternative To High Food Nutrition. Indonesian Food and Nutrition Progress. 2021 Jan 22;17(1):16. https://doi.org/https://dx.doi.org/10.22146/ifnp.55188
31. Siskawardani DD, Warkoyo W, Onthong J. Sweet bread chemical properties optimalization based on baking temperature and duration. Canrea Journal: Food Technology, Nutritions, and Culinary Journal [Internet]. 2021 Jun 1;4(1):1–7. https://doi.org/10.20956/canrea.v4i1.416
32. Nixon M, Made Rinayanthi N. Effect of Fat Type on Bread Making Results. Jurnal Pariwisata dan Bisnis) [Internet]. 2023;02(5):1302–6. https://doi.org/10.22334/paris.v2i5.
33. Diniyah N, Wahyu F, Subagio A. Karakteristik Tepung Premiks Berbahan Mocaf (Modified Cassava Flour) dan Maizena Pada Pembuatan Cookies Green Tea. Jurnal Pangan dan Agroindustri. 2019 Jul;7(3):25–36. https://doi.org/10.21776/ub.jpa.2019.007.03.4
34. Setyawati E, Nurasmi N, Irnawati I. Studi Analisis Zat Gizi Biskuit Fungsional Subtitusi Tepung Kelor dan Tepung Ikan Gabus. Jurnal Ilmiah Kesehatan Sandi Husada [Internet]. 2021 May 14 [cited 2025 Oct 30];10(1):94–104. https://doi.org/10.35816/jiskh.v10i1.516
35. Kementrian Kesehatan Republik Indonesia. Peraturan Menteri Kesehatan Republik Indonesia Tentang Angka Kecukupan Gizi Masyarakat [Internet]. Jakarta; 2019. Available from: www.peraturan.go.id
36. Azzahra A, Suryaalamsah II. Formulasi Cookies Sumber Zat Besi dengan Penambahan Tepung Daun Kelor dan Tepung Sorgum sebagai Kudapan Alternatif Pencegah Anemia Remaja Putri. Muhammadiyah Journal of Nutrition and Food Science (MJNF). 2024 Jun 5;5(1):1. https://doi.org/10.24853/mjnf.5.1.1-12
37. Parwati PI, Ma’rifah B, Muhlishoh A. Formulasi Brownies Panggang dengan Substitusi Tepung Daun Kelor dan Tepung Kacang Hijau sebagai Alternatif Cemilan Sumber Zat Besi untuk Remaja Putri Anemia. Ghidza: Jurnal Gizi dan Kesehatan. 2023 Dec 14;7(2):184–204. https://doi.org/10.22487/ghidza.v7i2.921
38. Puspita Dewi D, Studi S- P, Gizi I, Ilmu Kesehatan F, Respati Yogyakarta U. Substitusi tepung daun kelor (Moringa oleifera L.) pada cookies terhadap sifat fisik, sifat organoleptik, kadar proksimat, dan kadar Fe. Ilmu Gizi Indonesia. 2018 Feb;1(2):104–12. https://doi.org/10.35842/ilgi.v1i2.22
39. Hari Paraswati AT, Ismawati R. Daya Terima dan Kandungan Gizi Kue Lidah Kucing yang Disubstitusi Tepung Sorgum dan Penambahan Daun Kelor (Moringa Oliefera) sebagai Alternatif Camilan Wanita Usia Subur (WUS) Anemia. Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi. 2025 May 5;3(2):90–105. https://doi.org/10.57213/antigen.v3i2.644
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