Preferred Formula Research Articles

PENGARUH SUBSTITUSI TEPUNG SORGUM TERHADAP KARAKTERISTIK KIMIA, FISIKA, DAN ORGANOLEPTIK COOKIES DENGAN ALPUKAT SEBAGAI SUBSTITUSI LEMAK

<p><em>Cookies are one of the most popular snacks. In order to reduce imports of wheat, an alternative that can be done is replacing wheat flour with sorghum flour, a food that can be produced in Indonesia and have a function close to wheat. Sorghum flour is expected to increase the nutritional and functional value of cookies. To reduce the health risks of saturated fat in cookies, butter is substituted with avocado which contains unsaturated fat and has similar characteristics to butter. The aim of this study was to determine the influence of sorghum flour substitution to chemical, physical, and organoleptic characteristic of cookies, and to know the best cookie formulation. This study used a completely randomized design (CRD) with one factor that is variation in sorghum flour substitution. The formula is using 50% butter</em><em> </em><em>:</em><em> </em><em>50% avocado with ratio of wheat flour and sorghum flour 5:0 (w/w); 4:1 (w/w); 3:2 (w/w); 2:3 (w/w); 1:4 (w/w). The data were analyzed using one way Anova and if it showed a significant difference, a further test was carried out with DMRT at α=</em><em>5%.</em><em> Cookies with the best and most preferred formula is cookies with ratio of wheat flour:sorghum flour 2:3 (w/w) that have chemical characteristics including water content 11.6%, ash content 2.44%, protein content 5.97%, fat content 13.87%, carbohydrate content 77.60%, total calories 4.38 kcal/g, antioxidant activity 50.24%; physical characteristics including hardness 157.23 N and spread ratio 4.60.</em></p>

Knowledge-Based Dietary Intake Recommendations of Nutrients for Pediatric Patients with Maple Syrup Urine Disease.

Maple syrup urine disease (MSUD) is a metabolic disorder characterized by a difficulty to digest and process proteins necessary for growth. To monitor and maintain the ideal growth of children with MSUD, caregivers need to carefully control the consumption of harmful branched-chain amino acids (BCAAs). The dietary limits of amino acids for MSUD patients are recommended and controlled by pediatricians and metabolic dietitians according to age, height, weight, and the prevailing percentage of amino acids in the body. This study introduces an intelligent dietary tool called MSUD Baby Buddy for caregivers of MSUD patients that tracks the amino acids intake out of baby formulas for babies 0-6 months old. This tool aims to provide accurate recommendations of the appropriate daily intake of protein and BCAAs based on the patients' data, plasma BCAAs, and formula preferences. We use a knowledge-based system, including knowledge acquisition and verification, as well as knowledge management tool validation, and the ripple-down rules are employed for building the system. MSUD Baby Buddy can support the maintenance of adequate amino acid levels and increase awareness about the control of BCAAs. The average usability of MSUD Baby Buddy is 84.25, indicating that the tool is intuitive and may help caregivers to easily determine the recommended doses of formula based on patients' biometric data and preferred formula. On the other hand, interviews with metabolic dietitians revealed some drawbacks, which were addressed to further improve the tool. MSUD Baby Buddy is expected to help caregivers of MSUD patients to independently track nutrient intake and reduce the number of visits to the pediatrician and metabolic dietitian.

Hedonic Ratings and Physicochemical Stability of Antiaging Cream Formulas with Natural Active Ingredients of Nanophytosome from Combination of Merbau Wood-Gotu Kola Leaves Extracts and Essential Oils

Nanophytosome from the combination of Merbau wood (Intsia sp.) and Gotu Kola leaves (Centella asiatica) extracts (NMG) have the potential as natural active ingredients of antiaging creams. This study aims to analyze the preference level of creams with the active ingredient of 4% NMG and the additions of essential oils and to test the physicochemical stability of the most preferred cream. The cream added the essential oil of nutmeg leaf, kaffir lime peel, and lime peel at consentration of 0%, 0.5%, 1%, and 1.5% (w/w). The preference level was measured by hedonic rating tests on the scent, texture, and viscosity by 30 non-standard panelists aged ≥25 years. The most preferred formula was tested for physicochemical stability by storage at low temperature (±4 °C), room temperature (±27 °C), and extreme temperature (±40 °C) for 21 days. The results showed that the most preferred formula was F9, which used 1% kaffir lime peel essential oil. The higher the temperature, the spreadability of the cream will increase; conversely, the higher the storage temperature, the lower the pH value, viscosity and stickiness of the cream, but it still meets the physicochemical standard of cosmetics cream. So this antiaging cream can be used for cosmetic applications.

Analysis Of Acceptance, Protein Contents, And Calcium In Jelly Candy With The Addition Of Moringa Leaf Powder

Jelly candy is one form of food that is liked by all people but conventional jelly candy has high sugar and low nutrients, therefore modifications are made Jelly candy uses Moringa leaf powder which is rich in nutrients. This study aims to determine the acceptability, protein content, and calcium in jelly candy that has been added with Moringa leaf powder, using a Completely Randomized Design (CRD) 3 repetitions and 4 formulas (1 control formula and 3 formulas modified tested on 60 untrained panelists (30 students and 30 grade 4 elementary school students). The analysis was carried out using the Kruskall Wallis test and continued using the Mann-Whitney test to determine the difference in formula pairs. Based on the results of the organoleptic test of acceptability, the acceptance of jelly candy with the addition of Moringa leaf powder can be accepted by the public with the most preferred formula, namely F0 (with the addition of 0 grams of Moringa leaf powder), while the modified formula that has the highest value is F1 (with the addition of 2 grams of Moringa leaf powder) with the results of the Kruskal Wallis test showing a P value <0.05. Analysis of protein content per 100gram of F0 and F1respectively had an average of 19.31gr and 21.47gr. While the results of the analysis of calcium content per 100 grams of F0 as much as 35.03mg and F1 as much as 187.89mg

Effect of Additional Shrimp Shell Flour on Characteristics and Acceptance of Cookies

The objective of the research was to study analyze the effect of adding shrimp shell flour to the manufacture of cookies on consumer acceptance. Research using this experimental method was conducted at the Food Technology Science Laboratory, Nutrition Department, Poltekkes Palembang and the Lampung State Polytechnic Laboratory from August to November 2021. The consumer acceptance test was carried out on 30 moderately trained panelists to assess cookies which included aspects of color, taste, aroma and texture. The results of consumer acceptance with the Friedman showed that there were no significant differences in aspects of aroma and texture, but there were significant differences in aspects of color and taste. After the acceptance test was carried out, the next step was to do a proximate analysis test on the most preferred formula, namely formula 2, and protein content (13.6%), fats content (18.6%), carbohydrates content (43.2%), water content (3.7%), and ash content (11.7%). The results of the proximate analysis test were compared with SNI 01-2973-1992, from the results of the analysis the product met the quality standard requirements, but the ash content exceeded the SNI standard.

PEMBUATAN RICE PAPER BERAS MERAH DENGAN SUBSTITUSI TEPUNG PORANG

Rice paper is a rice-based food product that is currently popular in various Asian countries. Brown rice has various advantages over white rice, it contains flavonoid (anthocyanins) as antioxidants and also brown rice has a high fiber. Porang flour is an alternative food that is low in fat and high in fiber. This research is a descriptive experimental research design that aims to analyze the organoleptic characteristics, acceptability, content of macronutrients and fiber of the innovative product of making red rice rice paper with porang flour substitution. This study uses 3 formulas, namely the addition of brown rice, (tapioca flour and porang flour with different levels). The experiment was repeated twice on the same 30 panelists. The three samples were tested proximately (carbohydrate, protein, fat, ash content, fiber content, and water content). The data were analyzed using the Friedman Test on the four indicators including color, aroma, taste, and texture the results is significance value (p = 0.0001) < (0.05) which can be interpreted as all indicators (color, aroma, texture, and taste) has a real difference. The conclusion of this study is that rice paper F3 has the highest average value (the most preferred formula for the general public panelists).

Formulation And Evaluation Of The Preparation Of Hard Candy Source Of Sweet Orange (Citrus Sinensis (L.) Osbeck) As A Nutracetical

Candy is used as a source of high calories, so it is often eaten during activities such as work, studying, and exercise. In general, the candy that is widely circulated in the community is hard candy, which has a hard texture and a shiny appearance. The benefits of candy for the human body are that it adds nutrients, minerals, and other vitamin content because this candy is made from real fruit juice. The purpose of this study was to formulate hard candy with the main ingredient of sweet orange juice with a variety of sucrose in order to get a delicious formula in the form of taste that is expected to meet the nutritional requirements of both children and adults. formulated candy. Hard candy is made using the open pan method. The research is experimental and includes the processing of sweet orange ingredients, making sweet orange juice, making hard candy and hard candy test parameters including organoleptic tests, pH tests, weight uniformity tests, water content tests, ash content tests and tests of preference level (hedonic test) by the respondent. Based on the results of the study, sweet orange juice can be formulated into hard candy preparations with sucrose 1,5; 2 and 3 g. The obtained results with candy shape, taste, and hardness are quite good; they have a pH of 5, and they meet weight uniformity requirements with a coefficient of variation of 1.08, 1.30, and 1.11%, moisture content 2.4, 2.3 and 1.7%, ash content 1.0, 0.13 and 0%. The results of the organoleptic preference level test in terms of liking, taste, and texture showed that F3 was the most preferred formula. The sucrose levels have an effect on the level of liking.

Formulasi Sabun Cair Cuci Tangan Antibakteri Ekstrak Etanol Daun Cabe Rawit (Solanum frutescens.L)

Several studies have shown that cayenne pepper (Solanum frutescens.L) leaf extract has antimicrobial properties In this study, the extraction was carried out by the maceration method. The liquid soap formulation that will be made contains cayenne pepper leaf extract with 0.5%, 1%, 2%. Of all the parameters of the physical properties test carried out. It is known that the ethanol extract of cayenne pepper leaves can be made into liquid soap preparations. Variations in the concentration of ethanol extract of cayenne pepper leaves used in the study showed its effect on organoleptic tests in the form of color and aroma. In the pH test, the pH varied from 9.41-10.65 and the foam height obtained at the 5th minute was 91%, 92%, 93%. For the hedonic test, it was found that the panelists preferred Formula 2 to Formula 1 and Formula 3. Based on the results of the evaluation of the formulation, the best formula is obtained in formula 3.

ORGANOLEPTIC PROPERTIES OF LOHAN FISH MEATS

Due to the high prevalence of undernourished children, it is necessary to improve their nutritional status through food-based nutrition intervention. Lohan fish is one of the high protein food. The study aimed to analyze the organoleptic properties of lohan fishball. The research type was quasi-experimental with a one-shot case study design on lohan fishballs' organoleptic properties (color, taste, aroma, and texture). The treatment formulation compared three proportions of lohan fish and tapioca flour, namely, F1 50: 50, F2 60: 40, and F3 70: 30. Data analysis was performed using a descriptive method. The hedonic test results showed the most preferred formula was F2 for each attribute: color 55%, aroma 40%, 60% texture, and taste 45%. Keywords: Fishball, Lohan fish, Organoleptic test

A Qualitative Method for Learning Medical Expert Reasoning.

The aim of this paper is to propose a qualitative method for learning a model that represents the closest possible experts reasoning and strategies to provide recommendations of antibiotics. The learned model contains an integrity constraint and a preference formula. The former indicates the features that an antibiotic should have to be recommended. The later indicates the rank of recommendation of an antibiotic.

Comparisons between short-peptide formula and intact-protein formula for early enteral nutrition initiation in patients with acute gastrointestinal injury: a single-center retrospective cohort study.

BackgroundEarly enteral nutrition (EN) in critically ill patients is important and most of them have suffered acute gastrointestinal injury (AGI). In this study, we investigated the influence of short-peptide EN formula and intact-protein EN formula on the prognosis of patients with AGI grades I–II to provide some guidance.MethodsA retrospective cohort study was performed. The primary outcomes were the percentage of EN calories (25 kcal/kg/d) and protein (1.2 g/kg/d) on the 3rd and 7th days of intensive care unit (ICU) admission, EN percent elevation in calories and protein on days 3–7, and the incidence of gastric retention and diarrhea after EN administration. Secondary outcomes included ICU and 28-day mortality, length of ICU stay, total hospitalization cost, and ventilator-free days. Univariate and multivariate Cox regression analysis was used to identify factors associated with gastric retention and diarrhea. And we used Kaplan-Meier survival curves to compare 28-day mortality rates between the two groups.ResultsThere were no statistically significant differences in ICU and 28-day mortality, ICU length of stay, total hospitalization cost, or ventilator-free days in the short-peptide formula group compared with the intact-protein formula group. Kaplan-Meier survival curves of 28-day mortality also showed no statistically significant difference. The EN percent elevation in calories and protein on days 3–7 in the short-peptide formula group was significantly higher than the intact-protein formula group (48% vs. 38%, P=0.03 and 37% vs. 38%, P=0.04, respectively). For gastrointestinal (GI) adverse events, the incidence of gastric retention (15.5% vs. 29.8%, P=0.03) and diarrhea (8.5% vs. 19.8%, P=0.04) were lower in the short-peptide group. In the multivariate-adjusted model, the use of short-peptide formula was the only independent variable of reduction in gastric retention and diarrhea [HR =0.469 (95% CI: 0.239–0.922), P=0.028; and HR =0.394 (95% CI: 0.161–0.965), P=0.041, respectively].ConclusionsShort-peptide formula is more easily tolerated by patients in the acute phase of AGI and can quickly achieve nutritional goals by EN provision, making it the preferred formula for the initiation of EN in the acute phase of AGI.

Formulation Of Coenzyme Q10 Liquid Foundation With a Variations Virgin Coconut Oil as The Oil Phase

Coenzyme Q10 is a compound with potent antioxidants that can protect the skin from exposure to U.V. rays. Therefore researchers formulated a liquid foundation moisturizer coenzyme Q10 with VCO oil phase, which is able to provide many benefits. In addition, VCO is able to provide good physical characteristics to the preparation. The purpose of this study was to determine the effect of variations in the concentration of virgin coconut oil on the physical characteristics of the preparation and to determine the formula with the most preferred concentration of VCO by the public. The methodology in this research is evaporation emulsification with a 500 rpm magnetic stirrer for 10 minutes. Moisturizer liquid foundation is made by mixing the oil phase into the water phase above a water bath at a temperature of 70oC and adding white pigment to form an ivory color. The results showed that the higher the concentration of VCO, the lower the pH, viscosity, and adhesion of the preparation, and the greater the spreadability. In addition to testing the physical characteristics, the researchers also conducted a preference test, and the results obtained were that the respondents preferred formula 3 with a VCO concentration of 7%. Data were analyzed by descriptive statistics and linear regression with a 95% confidence level.

Formulation of Coenzyme Q10 Liquid Foundation With a Variations Linseed Oil as The Oil Phase

Antioxidant Coenzyme Q10 (CoQ10) has properties as a sunscreen that can protect the skin from the aging process accelerated by UVB rays. Linseed oil (LO) formulated in cosmetics aims to find out the characteristics of moisturizer liquid foundation with LO as oil phase. In this study, cosmetic formulations were carried out using a modified method of emulsification evaporation. In the moisturizer liquid foundation CoQ10, three other formulas were used with LO concentrations of 3%, 5%, 7% to determine the effect of vegetable oils used on cosmetic characteristics. Evaluation of physical properties includes organoleptic, pH, viscosity, spreadability, and adhesivity. Evaluation of the acceptance of preparations was carried out to 15 panelists. The results of the study showed that the use of LO influences the characteristics of moisturizer liquid foundation CoQ10. The increase in LO concentration increases viscosity value, adhesivity, and decreased pH and spreadability, but the results obtained still meet the criteria. The results of the hedonic test showed no significant difference from the three formulas of 0.911 (P>0.05). It was proven that the panelists preferred formula one, which has a texture that is not too thick.

Barriers in use of colostrum, Breast milk, and supplemental feed: assessing maternal Knowledge & practices

BACKGROUND & OBJECTIVE: Colostrum and breast milk are not only highly nutritious but also a source of maternal antibodies for infants. We explore maternal awareness and barriers in use of colostrum and breast milk.
 METHODOLOGY: This cross-sectional study included mothers of children aged 3 years or less who visited primary care centers in urban and peri-urban areas of Lahore, Pakistan, between December 2020 to March 2021.
 RESULTS: A total of 384 mothers were included in the study, mean age was 28 years. 47% (n=179) had primary or secondary school education. Higher maternal education (p=0.05) and age were associated with better knowledge about the benefits of colostrum. Reasons for not giving colostrum among mothers without formal education (42%) were “it’s not clean milk”, while 38% of mothers with higher education give a reason they could not feed because find it difficult due to C-section. Use of supplemental feed was noted across all educational levels, 60% mothers with no educational background preferred bovine milk, whereas 79% of highly qualified ones preferred formula milk (p=0.00). The use of formula milk was more frequently observed in families with 100,000 PKR per month and above (p=0.00). 80% of mothers were unaware that bovine milk in infants can lead to anemia.
 CONCLUSION: There is inadequate knowledge, among mothers of all educational levels with reference to colostrum use and the relationship between consumption of bovine milk by infants and iron deficiency. Measures to improving maternal nutritional awareness and optimize infant feeding practices during antenatal visits are needed.

Formulation of Adequate Complementary Food for Children 6–24 Months Using Local Staple Foods in the South-west Region of Cameroon

Background: Malnutrition is still among the leading causes of death in children <5 years, contributing to about 50% of infant deaths in Sub-Saharan Africa. Undernutrition is the more common form of malnutrition in developing countries, and results from insufficient intake of protein and/or energy, and may sometimes result from poor breastfeeding and/or complementary feeding practices. WHO recommends exclusive breastfeeding for the first six months of the baby’s life, followed by gradual introduction of complementary foods, with continuous breastfeeding till baby is at least two years. Most babies are not exclusively breastfed for six months, and even more not breastfed till 24 months. Most complementary foods in developing countries are homemade, with plant-based ingredients, using improper processing techniques, making them low in nutrient content.
 Aims: This work aimed at formulating Complementary foods from ten different proportions of local staples; yellow maize, rice, potatoes, egg whites, soybeans, pawpaw, watermelon, pineapple and oranges, using standard processing techniques.
 Methodology: The blends (A to J) were formulated and were evaluated for colour, taste, flavor and consistency using nine scaled hedonic point, and the preferred five were evaluated for proximate composition, some vitamins and minerals, functional properties, and for microbes using standard Association of Analytical Chemists (AOAC) methods. The results were statistically analysed using Microsoft excel, SPSS and Graphpad Instat softwares.
 Results: Results from sensory analysis showed that the preferred formulas were B, H, A, C, G, respectively. Moisture contents ranged from 4.6 - 10.5%, ash content ranged from 2.65 - 3.70%, fibre content ranged from 6.43 - 9.27%, protein content ranged from 17.72 - 37.72%, fat content ranged from 9.5 - 14%, carbohydrate content ranged from 38.74 - 63.58%, and energy content ranged from 394.9Kcal - 433.2Kcal. Micronutrient analysis revealed that all the formulas had no vitamin C, while they had vitamin A contents ranging from 95.85 - 2340IU. Calcium content ranged from 378 - 632mg/100g, iron content ranged from 4.73 - 8.59mg/100g, phosphorous ranged from 109.04 - 136.49mg/100g, and Zinc content ranged from 1.47 - 2.35mg/100g. Magnesium content ranged from 53.32 - 85.19mg/100g, sodium ranged from 2.42 - 189.41mg/100g, while potassium ranged from 319.2 - 728.82mg/100g. For functional properties, water absorption and oil absorption capacities ranged from 1.5 - 4.4 and 1.5 - 1.95 respectively, Loose and packaged bulk densities ranged from 0.51 - 0.54 and 0.78 - 0.92 respectively. The swelling index ranged from 1.03 - 1.11, foaming capacity and foam stability ranged from 2.0 - 18.0 and 0.0 - 0.7 respectively, while the dispersibilities ranged from 52.5 - 92.5%. Microbial analysis revealed that none of the formulas contained yeast, C had no coliform while formula B had highest coliform (620 CFUs), while C had highest TBC (31000CFUs).
 Conclusion: Formula C, with sweet potatoes as main starch source, looked most promising as a complementary food.

Soluble Fiber Content And Acceptance In The Combination Of Avocado And Apple Juice

Avocados and apples are one of the foods high in soluble fiber that can be processed into functional drinks as an alternative food in overcoming hypercholesterolemia. Knowing the soluble fiber content and acceptability in the combination of avocado and apple juice. This study used an experimental method with a randomized design, consisting of 3 formulas, namely 50:50, 60:40, and 70:30 with 4 treatments. Water soluble fiber content by using enzymatic test. Acceptance test on 30 women of childbearing age. Data analysis used one way ANOVA test. The average soluble fiber content in the juice combination formula were 50:50 (8,19 g), 60:40 (9,81 g) and 70:30 (11,01 g). The acceptability test for the 50:50 and 60:40 formulas was rated somewhat like to like with an average rating on each parameter, which was 2,77 to 3,73. The combination of avocado and apple juice contributes 25,61 – 37,98% of fiber to the WUS RDA. The most preferred formula in the acceptability test assessment was 50:50 with an average fiber content of 8,19 g which was able to meet 28,26 – 27,32% of the daily fiber requirement.

A multi-criteria decision-making framework for the location of photovoltaic power coupling hydrogen storage projects

In order to adapt new energy sources to the grid and improve the reliability and safety of grid power supply, photovoltaic power coupling hydrogen storage (PVPCHS) projects have been extensively developed. Site selection is a multi-criteria decision-making (MCDM) problem. Thus, this paper proposes a MCDM framework for the location of PVPCHS projects. First of all, this paper constructs an index system for PVPCHS projects including four criteria and sixteen sub-criteria. Secondly, this paper defines the recognition degree formula of PLTS fully considering the uncertainty of decision-makers (DMs) and avoiding the loss of decision information. Thirdly, this paper defines the real preference formula of PLTS by introducing the idea of orness measurement, then extended the method of TODIM (TOmada de Decisao Iterativa Multicriterio). Fourthly, DMs’ weight model is established through social network diagrams. At the same time, criteria weight model is established based on the maximization of distance deviation. Furthermore, a MCDM framework is proposed. Finally, through a case in Inner Mongolia of China to prove the effectiveness and superiority of the proposed MCDM method. The results proves that Hohhot in Inner Mongolia is the optimal location for PVPCHS projects. This work provides a scientific method for the location of PVPCHS projects.

Estimation of Shelf Life of Rinuak Fish Nugget (Psilopsis, Sp) With the addition of Sago Flour And Pumpkin Using The Arrhenius Method

This study aims to obtain the formula for making rinuak nuggets that are most preferred by the panelists. The formula was prepared by varying the rinuak fish, sago flour and pumpkin. The most preferred formula by the panelists was then tested for shelf life using the Arrhenius method . The results showed that the formula nugget most preferred is the treatment of C ( rinuak fish : flour Sago: pumpkin = 70%: 15%: 15%). The results of further research until the 30th day of storage at a temperature of -15°C still have good quality , in This is assessed from the number of microbes and the percentage of water content that is still in accordance with the established standards. Keywords-- Rinuak Fish, Nugget , Sago Flour, Pumpkin, Shelf Life, Arrhenius

Physicochemical characteristics and anthocyanin content of analog rice made from mocaf, mung beans (Vigna radiata), and purple corn (Zea mays L.)

Analog rice was made from various raw materials namely mocaf (modified cassava flour), mung bean (Vigna radiata) flour, and purple corn (Zea mays L) flour. The experimental design used was 3 treatments with ratio mocaf: mung bean flour: purple corn flour as follows, J1= 60%: 20%: 20%, J2= 50%: 20%: 30%, J3= 40%: 20%: 40%. Physical properties measurements were water absorption and swelling power. Sensory analysis was carried out to determine the preference of panelist on taste, odor, color, and texture. Based on sensory analysis the preferred formula was the product with ratio of mocaf: mung beans flour: purple corn flour; 40%: 20%: 40%. The most preferred product was then analyzed for its chemical properties namely proximate analysis and anthocyanin content. The result showed that the content of moisture, ash, carbohydrate, protein, fat, fiber and anthocyanin in analog rice was 8.60%, 1.52%, 11.34%, 73.62%, 1.52%, 1.27%, and 27.15 mg CyE/g respectively and that content of cooked analog rice was 52.54%, 0.73%, 5.74%, 36.79%, 0.73%, 1.75%, and 8.45 mg CyE/g, respectively.

Uji Daya Terima Puding Kacang Merah Sebagai Alternatif Makanan Selingan Untuk Remaja Putri Anemia

Background : Anemia problems can occur due to the low consumption of dietary sources of iron. A snack that is usually consumed only looks at the taste without seeing the nutritional content contained therein. One of the preventive measures that can be given is to improve the quality of snack foods. Red bean have a high iron content where in 100 grams there is 10.3 mg of iron. The purpose : This study aims to determine the formulation, acceptability and content of macro nutrients (energy, protein, fat, carbohydrates) and micro (iron) red bean pudding. Method : This study used an experimental method using a non-factorial Completely Randomized Design (CRD), there were 3 repetitions. The Results : The research subjects were 25 panelists who were somewhat trained. The results of the acceptance test showed that the research panelists showed F1 was the most preferred formula by the panelists, namely by adding 75 grams of red beans with an energy nutritional content of 107.7 Kcal (per 100 grams), 2.32% protein, 0.46% fat, carbohydrates. 23.58%, and iron 1.33%. Conclusion: F1 is the chosen formula because it has good receptivity, also contains nutrients that can meet the needs of a snack so that it can be used as a snack for anemic teenage girls. Suggestion : Research can be continued with research on the effect of giving red bean pudding to increase hemoglobin levels of anemic adolescent girls.