Mocaf Flour Research Articles

Loaf volume and porosity for sourdough bread based modified cassava flour by linier regression and sensory evaluation approach

Sourdough bread is a type of bread that has a slightly sour taste and uses natural yeast as a starter. Mocaf is a gluten-free flour made from cassava. Gluten-free flour-based sourdough bread has different physical properties such as volume expansion and porosity compared to wheat-based sourdough bread. Sourdough bread has a unique taste compared to bread in general, a sensory approach is required to get the right formula according to the panelist. This study aims to investigate the ratio of mocaf to flour on the development of volume and porosity of bread using simple linear regression. In addition, a sensory test was also carried out to assess the panelists’ preference for sourdough bread with the selected formula. The results showed that the upper limit of mocaf use in sourdough bread production was 20% based on linear regression of bread loaf and porosity. Panelis preference in hedonic evaluation for sourdough bread based mocaf remained low. Bread selected in this study had less moisture and fat content than control sourdough bread, while the ash and total carbohydrate content in sourdough bread based mocaf were higher than control. Wheat and mocaf flour ratio 80:20 produced sourdough bread with characteristics close to control bread with a moisture 27.82%, ash 2.03%, crude protein 5.26%, fat 0.52%, carbohydrates 64.37 %, crude fiber 2.04%, and energy 156.52 Kcal

Modified Non-Gluten Tape Muffin Made With Mocaf And Breadfruit Flour

A muffin is a sweet cake that is typically served in a cup-shaped dish. Wheat flour is typically used as the primary component in muffins and the majority of market-sold cakes. In this research, the authors will make muffins entirely without using wheat flour but breadfruit and mocaf flour, topping them with cassava tape. It aims to increase the use of regional culinary products, such as the Purwakarta Regency's famous cassava tape, decrease the usage of imported wheat flour, and serve as a source of non-gluten for consumers who must limit or even prevent consuming gluten. This study's methodology uses a descriptive quantitative technique with an experimental approach. Experimental research conducted is a kitchen project to find the effect on certain treatments. Three recipe formulations for the non-gluten sample muffin tape will be tested for organoleptic quality using Analysis of Variance (ANOVA) and descriptive analysis. The MTNG2 sample was the best sample with the highest level of preference, according to the organoleptic test results. Next, 100 consumers from the MTNG2 sample participated in a consumer acceptance test. The consumer acceptability test results receive a score of 4.695, ranking them in the very acceptable category.

Karakteristik Brownies dengan Perbedaan Lama Fermentasi Tepung Mocaf sebagai Bahan Subtitusi

The purpose of this study was to examine the effect of the content of mocaf flour with different fermentation times on the quality of brownies. This study used a completely randomized design method. The samples used were mocaf flour brownies which were then handed over to the panelists, each panelist getting 4 samples of mocaf flour brownies. Sample codes to be given are A (24), B (48), C (72), and D (96). Analysis of mocaf flour brownies, namely water content and protein content. The results of the organoleptic test showed that sample D was the most preferred brownie with a percentage of 6.40 (Aroma), 6.90 (Taste), 6.87 (Texture). The results of the water content test are that the water content in sample A is 10.87%, sample B is 10.67%, sample C is 10.32% and sample D is 9.63%. The difference in fermentation time affects the protein content of mocaf flour. It can be seen from the test results obtained that sample A is 0.19%, sample B is 0.35%, sample C is 0.19% and sample D is 0.12%. It can be seen from the results of the brownie protein content test that the sample A obtained was 2.31%, sample B was 2.78%, sample C was 3.63% and sample D was 4.32%. It can be concluded that there is an effect of mocaf fermentation time on the moisture content and protein content of brownies.

Pioneering of mocaf flour business in Tempursari village, Candimulyo, Magelang regency

One of the business activities being initiated by the Women Farmers Group (KWT) in Tempursari Village, Candimulyo District, Magelang Regency is the production of mocaf flour. Mocaf stands for modified cassava flour which is flour made from cassava. This business was initiated, considering that cassava production in Tempursari Village is abundant and only sold fresh at low prices, so that it can increase the selling value. In order to start this business, KWT has been assisted by 2 units of production machines in the form of a pulverizing machine and a flour machine and have also been trained in the process of making mocaf flour. However, this business has not been developed seriously, KWT members are more focused on the various chips business that was initiated previous year. In order to motivate KWT members to immediately develop a mocaf flour business, we employ the mentoring activities as a real action. The result of PPMT activity is the engineering of the grater tool with the addition of a knife, assistancing in making mocaf flour, designing packaging and logos, and helping product promotion through social media.

Quality Non-Gluten Flour as a Substitute for Wheat Flour in Making Steamed Brownies

The purpose of this study is to see how respondents react to non-gluten flour-based steamed brownies in terms of taste, texture, scent, colour, and appearance compared to wheat flour-based steamed brownies. This study is quantitative in that the data analysis method used to test the hypothesis is a single classification variant analysis after the prerequisite tests, namely the homogeneity and normality tests, have been completed. The taste indicator results of the Anova test (significant value > 0.05 = 0.831 > 0.05) revealed no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. According to the texture indicator (significance value > 0.05 = 0.311 > 0.05), there is no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. According to the scent indicator (significant value > 0.05 = 0.513 > 0.05), there is no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. According to the colour indicator (significant value > 0.05 = 0.069 > 0.05), there is no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. Meanwhile, the appearance indicator indicates that there is (a significant value > 0.05 = 1.0 > 0.05), indicating no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour from the appearance indicator.

SIFAT FISIK DAN KIMIA PADA KRUPUK LOBAK (Raphanus Sativus L) DENGAN BERBAGAI TEPUNG KOMPOSIT TERIGU DAN MOCAF

<p>Crackers known as complementary food that is very popular among people unfortunately crackers considered less fiber content because the majority are carbohydrates Empowerment radish with processing into refined products that crackers are higher in fiber and vitamins can increase the diversity of crackers therefore how to modificate crackers formulation with radish<br />mixed with wheat-mocaf flour composite can be obtained crispy crackers and have higher levels of fiber and nutrients better than crackers in general .The study aims to determine the differences in the composite between wheat – mocaf flour with radish can affect the crackers produce ,<br />which has differently in crispness , moisture content , fiber content and vitamin C. Research was carried out in March 2014 in the Food Engeneering laboratory Agricultural Technology Department of University Semarang. The experimental design is Completely Randomized<br />Design( CRD) with five treatments and repeated 4 times , while the treatment is :</p><p> </p>

Perancangan Media Promosi Desain Aplikasi Mobile Tentang Tepung Mocaf Pengganti Tepung Terigu Pada UMKM Arum Ayu Healthy Local Food

Micro, Small and Medium Enterprises (MSMEs) are a category of small-scale businesses that are believed to be able to contribute to the Indonesian economy. One of the most preferred MSME businesses, even by young people, is the culinary business. One of them is MSME Arum Ayu Healthy Local Food as a supplier of gluten-free cassava flour (mocaf flour) in Tangerang Banten, in addition to selling raw materials for mocaf flour, it also provides a variety of Indonesian food made from tuber flour (gluten-free). Mocaf flour is a modification of cassava flour with a fermentation technique so that the resulting product has characteristics similar to wheat flour, soft white and no cassava taste so that the viscosity is better. Not many people are familiar with mocaf flour and its benefits and this is an obstacle for Arum Ayu Healthy Local Food SMEs in distributing their products. Therefore, Arum Ayu Healthy Local Food SMEs in carrying out promotions using online media mobile applications, where mobile applications are made with a visual approach in order to provide education about mocaf flour and build partnerships to expand business networks through resellers or drop shippers.

The Addition Effect of Cinnamon Powder (Cinnamomum burmanii) on The Characteristics of Gluten-free Cookies Made From Tempeh and Mocaf Flour

The research aimed to determine the characteristics of gluten-free cookies made from tempeh and mocaf flour with the addition of cinnamon powder and to determine the formulation with proper treatment. The research design used a completely randomized design (CRD) with five treatments and three replications. Data analysis used Analysis of Variant (ANOVA) and if the results were significantly different, followed by the DNMRT (Duncan’s New Multiple Range Test) tests at 5% level. The observations were hardness test, water content, ash content, protein content, fat content, carbohydrate content, amino acid content, crude fiber content and free fatty acid content and antioxidant activity test. The best treatment obtained in the treatment with the addition of cinnamon powder was 0,32%. The results for cookies characteristic were hardness level of 48,15 N/cm2, moisture content 3,45%, ash content 0,50%, protein 7,90%, fat 37,0%, carbohydrates 51,15%, crude fiber 0,04%, FFA 0,87%, antioxidant activity 31,82%, energy 569,20 kcal/100g. The Amino acid score of the protein sample is 15, with the main limiting amino acid being methionine (methionine+cystine) and the second limiting amino acid being lysine which is 43.

Characteristics of the Chemical Physical Properties of Cassava Flour Modification (Mocaf) with the Use of Blondo or Virgin Coconut Oil (VCO) Dregs

Mocaf (Modified Cassava Flour) is a yam flour that has been modified by fermentation using Lactic Acid Bacteria (LAB) that is sold freely in the community. The use of blondo is expected to replace the use of LAB because it is from VCO that has not been utilized properly. The LAB used in the production is from the production of VCO by fermentation. The study was conducted by using a Complete Randomized Design (RAL) with 5 treatments and 3 repetation, as mocaf control used BIMO bacteria. Advanced testing used the Duncan New Mutiple Range Test (DNMRT) at a real level of 5%. Observations on mocaf flour include, pH flour, WHC, swelling and whitish flour. The observation resulted in a pH value of mocaf 6.43-5.44, WHC mocaf 207.7-231.3%, swelling mocaf 551-1650.33% and whitish mocaf 90.77-91.68.

Kajian penambahan serbuk pegagan (Centella asiatica) terhadap mutu cookies tepung mocaf (modified cassava flour)

Cookies are a type of biscuit made from wheat flour with a soft dough, high fat content, relatively crunchy, and dense texture. To increase the nutritional value and functional properties of cookies, it is necessary to add other ingredients such as pegagan plant. The pegagan plant contains chemical components that are good for human health such as calcium, ascorbic acid, and bioactive compounds such as triterpenoids and asiaticoside which have antioxidant activity. The purpose of this study was to determine the effect of the addition of pegagan powder on the quality of mocaf flour cookies and determine the percentage of addition of pegagan powder that was appropriate and preferred by the panelists. The method used in this study was an experimental method arranged in a completely randomized design with the addition of pegagan powder in the manufacture of cookies consisting of five treatments: P0 (100% mocaf flour/control), P1 (2.5% pegagan powder), P2 (5% pegagan powder), P3 (7.5% pegagan powder) and P4 (10% pegagan powder). The results of the measurement of chemical properties and organoleptic tests were analyzed using a further test of Honest Significant Difference at 5% level. Based on the results of the study, it was found that the addition of pegagan powder had a significant effect on all tested chemical properties (moisture content, ash content, vitamin C, and antioxidant activity) and also on taste, aroma, and color scores, but had no significant effect on cookies texture scores. In which, the higher the concentration of pegagan powder added, the water content, ash content, vitamin C content, and antioxidant activity increased, while the scores for aroma, taste and color tended to decrease. The best treatment favored by panelists was P3, with preferred taste, slightly favorable aroma, green appearance color, and slightly soft texture. The values of water content, ash content, vitamin C content, and P3 antioxidant activity were 8.36%; 3.08%; 0.38%; and 94.45%, respectively.

DAYA TERIMA COOKIES TEPUNG MOCAF BEBAS GLUTEN DENGAN PENAMBAHAN GULA PALM UNTUK PENDERITA AUTIS

This study aims to find out how to make gluten-free cookies so that autistic people can consume cookies without fear of risk of tantrums. Knowing the preference level of cookies reviewed from organoleptic tests includes color, aroma, taste, and texture. This research method uses a quantitative approach using the experimen method. Data collection techniques in the form of documentation and questionnaires to find out the level of preference based on organoleptic tests. The research was conducted by spreading questionnaires to students of PGRI Adi Buana University Surabaya as many as40 students from the boga system study program. Using one-way Anava analysis techniques (One way Anava) to find out the level of favorability is reviewed from organoleptic tests.After the analysis, it can be concluded that the most preferred sample is in the X3 sample (formulation of 75 grams of mocaf flour and 65 grams of palm sugar) the percentage is 36%. There is a difference in the acceptability of 4 types of mocaf cookies and palm sugar treatments. It can be concluded that the most preferred receiving power is the X3 sample with a formulation of 75 grams of mocaf flour and 65 grams of palm sugar. Because in terms of taste is sweeter than other samples, in terms of color is more interesting, namely brownish, in terms of aroma does not smell mocaf, in terms of texture is crisper

Revealing Glycemic Index Properties of Flakes from Composite Flour (Mangrove Fruit: Porang and Mocaf Flour)

Foods with a low glycemic index are a good choice for diabetics, including flakes created from mangrove fruit flour (pedada and lindur), porang as well as mocaf flour. These products contain dietary fiber and bioactive compounds and are thus suitable for low-glycemic functional foods. Therefore, this study aims to determine the glycemic index of various flour mixtures' flakes products, using a one-factor completely randomized design. Therefore, ten formulations were created with mangrove fruit flour: porang or mocaf flour ratio of (0:100, 10:90, and 20:80). The yields were then analyzed for proximate and organoleptic characteristics, while the glycemic index was measured in vivo with 22 subjects. Subsequently, blood samples were collected from the fingers of the subjects, followed by the assessment and comparison of blood glucose with a pure glucose curve to obtain the glycemic index. Furthermore, the glycemic load was calculated by multiplying the value derived with available carbohydrates. This study showed that the flakes produced from the combination of PFF and LFF with mocaf flour indicated lower GI values compared to the control (100% mocaf flour), namely at 40.96–48.27 with GL 9.83–11.96. The best treatments were obtained in flake product P20R80, characterized by the lowest glycemic index and glycemic load of 34.42 and 8.36, respectively. Meanwhile, the highest values were obtained in MFF0M100, at 51.02 and 12.72, correspondingly. The results indicate the inclusion of these flake products in the low glycemic index category.

The Quality Of Rendang Boleces Rejected Chicken With Binder Ingredients Tapioca And Mocaf Flour

This research is motivated by the lack of utilization of rejected chickens, especially in West Sumatra. Dismissed chickens are laying hens that are no longer productive for laying eggs, the meat of rejected chickens has a relatively hard and tough meat texture due to the old age of the chickens, which is around 72 to 80 weeks. The purpose of this study was to analyze the quality of rejected chicken rendang boleces with tapioca flour and mocaf flour as a binder in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment, with the aim of knowing the effect as well as the difference between two different variables. The research design used was a completely randomized design (CRD) with 3 repetitions. The type of data used is primary data obtained directly from 5 expert panelists by filling out the organoleptic test format. For hypothesis testing, this study uses t-test statistics, with a significant level of 5% (=0.05). The results showed that there was a significant effect on the taste quality of rejected chicken boleces, while the quality of shape, color, aroma and texture did not show any significant difference in the use of tapioca flour and mocaf flour as a binder. From this statement, it can be concluded that the indicators of the quality of the shape, color, aroma and texture of Ho are accepted because t count, < t table. While the taste quality Ho is rejected because t count > t table. The best research results are found in the use of mocaf flour on quality of shape, color, aroma, and texture, while for the taste quality the best research are produced by tapioca flour.

The Potential of Mocaf (Modified Cassava Flour) as Disaster Emergency Food

Based on data from the United Nations Agency for International Disaster Risk Reduction Strategy (UN-ISDR), Indonesia is designated as one of the countries most prone to disasters. The threat of disasters in the form of tsunamis, volcanoes, and also floods. Many needs are needed when a disaster occurs, one of which is food for disaster victims. With limited conditions, it is necessary to have food that is easily available and contains sufficient nutritional value and carbohydrates. These criteria can be obtained from processed flour from cassava, namely Mocaf flour (modified cassava flour) which can be processed into various forms of processed food. The purpose of this study was to determine the feasibility and nutritional content of Mocaf flour (modified cassava flour) as disaster emergency food. The methodology of study is a literature review with the keywords “Mocaf”, “Emergency food”, “Disaster Resilience” in several databases such as ProQuest, SAGE, Science Direct, Scopus, Springer link, and Google Scholar. The results of this study indicate that Mocaf flour (modified cassava flour) can be used as an emergency food as well as a source of carbohydrates when a disaster strikes. Mocaf flour (modified cassava flour) can be processed into various preparations such as snack bars, biscuits, and noodles which have high nutritional content, and are suitable as food ingredients during disaster emergencies.

Karakteristik Fisikokimia dan Sensori Stik Ampas Tahu Substitusi Tepung Mocaf dan Penambahan Bayam Hijau (Amaranthus hybridus L)

Stick is a snacksthat haveslong, flat, savory andscrunchy taste madesfrom flour, eggs, butter, water and othersadditional seasonings. Food by-product from tofu has the potential to be used as an ingredientsfor stick makingsbecause of high protein and fiber content. In addition, local rawsmaterials such as mocaf floursand green spinach are rich in fiber content that can fulfill fiber needs of the body. This research is experimentswith purpose was to determine the physical, chemical, sensory characteristics and determine the formulation of sticks that produce high levels of fiber andsprotein. The experimental design is a completely randomized design (CRD) with the first factorscomparing tofu waste flour and mocaf flour (50: 150, 100: 100 and 150: 50) with the additionsof spinach (10%, 20% and 30%). The results showed that the stick formulation with the additionsof the best green spinach based on chemical and organoleptic values were 150 grams of tofuswaste flour, 50 grams of mocaf flour with the addition of 60 grams spinach that have a moisture content 3.742%, an ash content 2.353%, a protein 8.317 %, crude fiber 1.997%, fat 12.115% andscarbohydrate 73.473%. Based on the physical andsorganoleptic values, the tofu dregs flour was 50 grams, 150 grams of mocaf flour with the addition of 20 grams of spinach, the color yield was 2.467%, the flavor of tofu by product 2.200%, the flavor of mocaf was 2.467%, the flavor of spinach was 2.200%, the texture was crispy 3.800% and the total preference was 3.200%.s

Nutritional Content of Milkfish Nuggets with Addition of Mocaf Flour

Milkfish is protein source. Utilization of milkfish is not easy because has lot of fish bones. Processing milkfish into nuggets could increase the acceptability of consumption. The addition of mocaf flour also increases local food commodities which add to the nutritional value of milkfish nuggets. This study aims to determine the nutritional content of protein, fat, carbohydrates, calcium milkfish nuggets with the addition of mocaf flour. Pre-experimental research design. There are 3 formulations of milkfish nuggets with a ratio of milkfish and mocaf flour, namely F1 (80%: 20%), F2 (70%: 30%), F3 (60%: 40%), then the nutritional content test was carried out. Analysis of protein content by micro kjehdal method, fat by Soxhlet, carbohydrates by calculation by deference, and calcium by AAS. The protein content of milkfish nuggets F1, F2, F3 respectively were 15.02%, 14.58%, 13.25%. The fat content of F1, F2, F3 is 12.89%, 11.53%, 10.76%. The carbohydrate content of F1, F2, F3 is 23.63%, 31.44%, 33.95%. The calcium content of F1, F2, F3 is 0.041%, 0.051%, 0.052%. Of the three milkfish nugget formulas, the nutritional content in F1 meets the quality requirements of SNI No. 7758:2013 fish nuggets.

Organoleptic and chemical properties test on cookies made from Mocaf and oyster mushroom flour

The purpose of our study was to characterize the quality of oyster mushroom flour dried using the hybrid fluidized bad dryer with a UV lamp. Making cookies was implemented by oyster mushroom flour and modified starch flour called mocaf. Methods in our study using Completely Randomized Design with comparision modified starch flour (mocaf) and oyster mushroom flour (100% of mocaf flour; 95% of mocaf flour and 5% of oyster mushroom flour; 90% of mocaf flour and 10% of oyster mushroom flour; 85% of mocaf flour and 15% of oyster mushroom flour; 80% of mocaf flour and 20% of oyster mushroom flour; 75% of mocaf flour and 25% of oyster mushroom flour. Water content, fat content and fiber content were analyzed as chemical properties of cookies. Organoleptic test was designed by 25 panelists using hedonic test to characterize sensory properties. The results showed that chemical properties consist of water content about 3.3 - 7.1%, fat content about 20.65 – 28.9%, fiber content about 3.03 – 6.55%. Observations on aspects of physical properties carried out by organoleptic tests on the parameters of taste, color and aroma through the Kruskal Wallis test showed no effect. In the texture parameter of cookies products, the variation in the amount of mocaf flour and oyster mushroom flour treatment has an effect.

Formulasi Tepung Mocaf dan Tepung Ikan Patin Terhadap Kualitas dan Nilai Gizi Cookies Mocaf Patin

Background : The problem of nutrition for pregnant women KEK is the focus of attention in Indonesia. Based on the results of Riskesdas 2018, the prevalence of KEK risk in pregnant women in West Java was 14.1%, the highest prevalence of KEK was at the age of pregnant women (15-19 years) with a prevalence of 33.5%. KEK pregnant women are required to consume additional food to overcome malnutrition. The use of catfish meal in the manufacture of cookies products will increase the protein content and increase the nutritional content of a product. The Purpose : The purpose of this study was to determine the effect of mocaf flour and catfish meal formulations on the quality and nutritional value of mocaf patin cookies as additional food for pregnant women in KEK. This research was conducted in 2020 at the Health Ministry of Health Bandung, Department of Nutrition. Methods : This research is experimental with three treatments between mocaf flour and catfish meal 80%: 20%, 70%: 30% and 55%: 45% and organoleptic testing was carried out on 30 panelists. Conclusion : Cookies with 80% formula: 20% have better acceptance compared to other formulas. Based on the calculation of the nutritional value per serving (100 gr), the 80%: 20% formula cookies contain 612.40 kcal of energy, 9.39 grams of protein, 33.30 grams of fat, and 69.79 grams of carbohydrates. For the development of this cookie product, it is necessary to test Fe in laboratory tests so that the calculation of nutritional value is more accurate.

Acceptability of cookies substituted with mocaf flour and varied with red bean flour and herbal chicken gizzard

Acceptability is an important factor in the success of additional feeding programs in the form of cookies in malnourished toddlers. The purpose of this study was to find out the acceptability of cookies that are substituted with mocaf flour, and varied with red bean flour, and herbal chicken gizzard. This experimental study was conducted using a completely randomized design using 3 factors and 3 treatments (C1, C2 and C3), namely each treatment used the same amount of mocaf flour, namely 120 g, red bean flour each 110 g, 100 g, 90 g and herbal chicken gizzard 20 g, 30 g and 40 g. Acceptance test was conducted on 30 toddlers aged 2-5 years in the Medan Tuntungan Health Center Work Area. The data were analyzed using the Krusskal-Wallis test and continued with the Mann-Whitney test. Based on the results of data analysis, it shows that organoleptic assessment based on flavour, color, taste, texture and form of treatment C1 is classified as favorable, while treatment C2 and C3 is classified as less favorable. The results of the Krusskal Wallis test proved that there were differences between the three cookie treatments (p< 0.05), and the Mann-Whitney test results showed that the C1-treated cookies were significantly different from the C2 and C3 treatments (p<0.05). In conclusion, cookies with mocaf flour substitution (120g) which were varied with more red bean flour (110g) and less gizzard (20g) had the best acceptability, so that it can be used as an additional food for the improvement of nutrition of toddlers with less nutrition.

Acceptability of Modified Onion Stick with Mocaf and Moringa Leaf Flour as Functional Food for Anemic Adolescent Girls

Adolescent girls tend to be at greater risk of developing anemia compared to adolescent boys. The background is because adolescent girls have menstruation every month, but it is not accompanied by the addition of iron-rich food intake. In an effort to meet the iron needs of them, it can be done by utilizing local food products, such as mocaf flour, and moringa leaf flour. This study aims to analyze the acceptance of onion stick that have been modified into three treatments. The research design was Completely Randomized Design (CRD), using three treatments, with a comparison of mocaf flour and moringa leaf flour, namely A1 (40:4), A2 (45:5), A3 (50:6). The data were analyzed by the Kruskal Wallis statistical test, then further analyzed by the Mann-Whitney test to see whether there was a difference. The results of the organoleptic test assessment showed that there were significant differences in the parameters of color (p = 0.001), aroma (p = 0.017), taste (p = 0.000) and texture (p = 0.003) of onion stick A1, A2, and A3, the results of the Mann Whitney test showed that the A1 formula was significantly different from the A2 and A3 formulas (p<0.05). In conclusion, the onion sticks formula A1 has the best acceptability, making it possible to conduct further research on the nutritional content and its effect on the hemoglobin level of anemic adolescent girls.