Cookies rich in iron (Fe), folic acid, cobalamin (vitamin B12), and antioxidants: a novel functional food potential for adolescent with anemia
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Date
2021-10
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Abstract
Background: This study aims to process porang flour, moringa
leaves, and tempe into cookies that are high in iron (Fe), folic acid,
cobalamin (vitamin B12), and antioxidants as potential functional food
snacks for adolescents with anemia.
Methods: This study is experimental with a completely randomized
trial design (CRD) with three treatments and triplicates. There are
three comparison formulations of a combination of porang, moringa
leaves, and black soybean-based tempe; respectively F1 (3:3:3)%, F2
(3:6:6)%, and F3 (3:10:10)%. The cookie sample was then analyzed for
water content, ash, iron, folic acid, cobalt, and antioxidant activity. The
differences between the samples were analyzed based on the activity
of antioxidants, iron, folic acid, and vitamin B12 (cobalamin) in data
obtained from triplicates using multivariate ANOVA analysis.
Results: The results of the ash and water content tests of all three
cookie formulations showed values in accordance with the Indonesian
National Standard (SNI) for cookie products. F3 has significantly
higher iron, folic acid, and cobalt levels than F1 and F2 (p<0.05). Antioxidant activity is highest in F3, but there is no meaningful
difference between F2 and F3 (p>0.05).
Conclusions: The combination of porang's tubers, moringa leaves,
and tempe made from black soybeans, especially F3, has the potential
to be used as a functional cookie processed product source of iron
(Fe), folic acid, cobalamin, and antioxidants for adolescent anemia.