Karakteristik sensori dan kandungan gizi brownies sorgum-kedelai sebagai pangan potensial pendukung pencegahan anemia pada remaja putri

Author(s): Taufiq Firdaus Al-Ghifari Atmadja, Nur Arifah Qurota A’yunin, Nisatami Husnul
DOI: 10.30867/gikes.v7i2.2902

Abstract

Background: Adolescent girls are vulnerable to anemia, partly because of inadequate protein and iron intake. The 2023 Indonesian Health Survey reported an anemia prevalence of 15.5% among adolescents, with a higher proportion in females (18%) than in males (14%). Sorghum and soybeans are locally available ingredients that can be developed into nutrient-dense food products.

Objectives: This study aimed to evaluate the sensory acceptance and nutrient composition of sorghum brownies substituted with soybean flour as a locally based food product with potential to support anemia prevention.

Methods: A completely randomized design was used with three ratios of sorghum, wheat, and soybean flours: F1 (75:35:15 g), F2 (75:20:30 g), and F3 (75:5:45 g). A five-point hedonic test involving 40 semi-trained panelists assessed color, taste, aroma, and texture. The selected formulation was analyzed for moisture, ash, fat, protein, carbohydrate, and iron contents.

Results: F1 had the highest mean scores for color (4.4) and aroma (4.3), whereas F2 had the highest scores for taste (4.1) and texture (3.96). F1 was selected based on the aggregate sensory scores. The selected formula contained 2.17% moisture, 1.53% ash, 23.24% fat, 9.72% protein, 43.33% carbohydrate, and 3.1125 mg iron/100 g.

Conclusions: F1 showed the most favorable overall sensory profile and contained protein and non-heme iron. Sorghum-soy brownies may be further developed as a locally based food to support nutrient intake; however, their dietary fiber content, shelf life, iron bioavailability, and effectiveness in preventing anemia require further study.

Keywords

Adolescent anemia, functional food, nutritional value, sorghum brownies, soybean flour

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DOI: http://dx.doi.org/10.30867/gikes.v7i2.2902

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