Acceptability and Nutritional Content of Gethuk Lindri from Red Bean Flour and Rosella Powder as a Snack for Teenage Girls with Anemia
Keywords:
anemia, gethuk lindri, roselle powder, adolescent girls, red kidney bean flourAbstract
Background: Gethuk lindri is a traditional cassava-based food that is high in carbohydrates but low in protein and iron. The addition of red kidney bean flour (as a source of protein and iron) and roselle powder (rich in antioxidants and vitamin C) is expected to enhance its nutritional value as a snack for adolescent girls with anemia. Objective: To determine the effect of adding red kidney bean flour and roselle powder on the acceptability of gethuk lindri and the nutritional content of the best formula. Method: An experimental study was conducted using four formulas: F1 (10%:5%), F2 (20%:5%), F3 (12%:3%), and F4 (22%:3%). Organoleptic testing was performed on 35 semi-trained panelists using a six-point hedonic scale. Data were analyzed using the Kruskal-Wallis and Mann-Whitney tests. The best formula was determined using the exponential comparison, De Garmo, and Bayes methods. Results: The addition of red kidney bean flour and roselle powder significantly affected color, texture, and taste (p<0.05) but did not affect aroma (p>0.05). The best formula was F3 (12% red kidney bean flour and 3% roselle powder), with the following nutritional content per 100 grams: energy 224.31 kcal, protein 3.62 g, fat 3.87 g, carbohydrates 43.75 g, and iron 3.94 mg. Conclusion: Formula F3 demonstrated the best acceptability and has the potential to serve as an iron-rich snack alternative for adolescent girls with anemia.
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