The Effect of Pak choy <i>(Brassica rapa</i> L. var. <i>chinensis)</i> Addition on the Nutritional Content and Acceptability of Cookies as a Strategy to Boost Iron Intake

Abstract This study aims to determine the formulation, organoleptic quality, Fe and Zn content, crude fiber content, and antioxidant levels in cookies with the addition of pak choy. An experimental approach with a completely randomized design (CRD) with 4 treatments and 3 replications was used. The treatments in this study included P0 (0% pak choy puree), P1 (10% pak choy puree), P2 (20% pak choy puree), and P3 (30% pak choy puree). The results of the analysis using one-way ANOVA showed a significant difference in panelists’ preferences, with the most preferred treatments in order being P0, P1, P2, and P3. The analysis of crude fiber content and DPPH scavenging activity showed significant increase among the cookie samples. Additionally, the analysis of iron (Fe) and zinc (Zn) levels in the cookie samples revealed a significant increase between treatment P0 (control) and P3 (30% pak choy puree).