Formulation of Black Soybean Tempeh Flour Cookies Fortified with Microencapsulated Iron for Adolescent Girls with Anemia

Abstract

Background:

Iron deficiency anemia in Indonesian adolescent girls remains high, with a prevalence of 21.7%. To address this, strategies include increasing iron intake per the Recommended Dietary Allowance (RDA). A promising approach is developing iron-rich food products with high acceptability among adolescents. Cookies are a potential vehicle, as they are widely consumed and in demand in Indonesia.

Objective: This study aims to develop a formula of black soybean tempeh flour cookies with iron microencapsulated fortification which has the potential to prevent iron deficiency anemia in adolescent girls.

Materials and methods: This study employed an experimental design using a Completely Randomized Design (CRD) to evaluate the formulation of black soybean tempeh flour cookies fortified with microencapsulated iron. Four levels of substitution of wheat flour with tempeh flour were applied, namely 0%, 20%, 40%, and 60%.

Results: The results indicated that cookies formulated with 20% substitution of black soybean tempeh flour (F1) demonstrated the highest acceptability and overall quality among the tested formulations. One serving of the selected formulation contributed approximately 5% of the daily energy requirement for adolescent girls aged 13–18 years. In terms of nutritional value, the selected cookies contained 1.98 mg of iron and 2.31 g of protein per 100 g. These findings suggest that the product has potential as a functional snack, providing a source of iron and protein to support nutritional intake among adolescent girls with anemia.

Conclusion: F1 cookies have claim high in iron and a source of protein. Based on the content of iron and protein in 100 grams,each have 1,98 mg and 2,31 grams.