Acceptance Test of Cookies Moerhi as Supplementary Food For Undernutrition Adolescent Girls

Background: Due to rapid physical growth and development, adolescents are nutritionally vulnerable. One nutritional problem that occurs in adolescents is undernutrition. Undernutrition is handled by nutrition education and the provision of supplementarry food. Sweet potato can be used as an ingredient for making supplementary food because it contains carbohydrates, and tempeh flour can be used as a source of protein. Cookies Moerhi are made using white sweet potatoflour and tempeh flour. This study aims to determine the best formulation, acceptability, and nutritional content of Cookies Moerhi.Methods: This study used a completely randomized design (CRD) with three formulation of white sweet potato flour and tempeh flour: F1 (15%: 15%), F2 (20%: 10%), and F3 (10%: 20%). The panelists were 25 semi-trained panelists. Test parameters include color, taste, aroma, texture, aftertaste, and overall testing using 9 hedonic scales.Results: The hedonic test showed that F2 was the best formulation favored by panelists on all parameters (color, taste, aroma, texture, aftertaste, and overall). The nutritional content test of treatment F2: energy 516,61 kcal, protein 18.87 g, fat 28.93 g, and carbohydrates 45.19 g.Conclusion: Based on all parameters (color, taste, aroma, texture, aftertaste, and overall), the best formulation for Cookies Moerhi is treatment F2 (20% white sweet potato flour, 10% tempeh flour). Cookies Moerhi can be an alternative supplementary food for adolescent girls with undernutrition because its nutritional content meets 15% of the RDA for adolescents aged 13-15 years.