Efektivitas konsumsi "iron-rich cookies" berbasis tepung biji kecipir dan modifikasi fermentasi serealia sebagai upaya penurunan prevalensi anemia defisiensi besi
DOI: https://doi.org/10.56922/pti.v5i2.2962
Anemia Functional Food Hemoglobin Iron Winged Bean
Abstract
Background: Iron deficiency anemia among adolescent girls is a reproductive health challenge that requires functional food interventions based on local wisdom.
Purpose: To evaluate the effectiveness of a functional food intervention through the provision of "Iron-Rich Cookies" based on winged bean seeds (Psophocarpus tetragonolobus) on the hemoglobin (Hb) levels of female college students.
Method: This study employed a quasi-experimental method with a pre-post test control group design involving 30 respondents randomly divided into intervention and control groups. The intervention product was processed using modified cereal fermentation to enhance mineral bioavailability.
Results: The product contained 18.2 mg/100g of Iron (Fe), 16.5% protein, and 485.0 kcal of total energy. Modification through the fermentation process was proven effective in reducing phytic acid levels by 65%, reaching 145.2 mg, which optimized mineral bioavailability. Clinically, the intervention group showed a significant increase in Hb levels of 2.1 g/dL (p<0.001), compared to the control group which only increased by 0.2 g/dL. The product demonstrated high acceptability (score of 4.2) and a compliance rate of 96.7% with no reported gastrointestinal side effects.
Conclusion: "Iron-Rich Cookies" are effective in significantly increasing hemoglobin levels. Utilizing the agricultural potential of winged bean seeds through the synergy of midwifery and food technology is highly recommended as an independent and sustainable preventive solution for anemia in adolescent girls.
Keyword: Anemia; Functional Food; Hemoglobin; Iron; Winged Bean.
Pendahuluan: Anemia defisiensi besi pada remaja putri merupakan tantangan kesehatan reproduksi yang memerlukan intervensi pangan fungsional berbasis kearifan lokal.
Tujuan: Untuk mengevaluasi efektivitas intervensi pangan fungsional melalui pemberian "Iron-Rich Cookies" berbasis biji kecipir (Psophocarpus tetragonolobus) terhadap kadar hemoglobin (Hb) mahasiswi.
Metode: Quasi-eksperimen dengan rancangan pre-post test control group design pada 30 responden yang dibagi secara acak ke dalam kelompok intervensi dan kontrol. Produk intervensi diolah dengan modifikasi fermentasi serealia untuk meningkatkan bioavailabilitas mineral.
Hasil: Produk mengandung Fe sebesar 18,2 mg/100 g, protein 16,5%, dan energi total 485,0 kkal. Modifikasi melalui proses fermentasi terbukti efektif mereduksi kadar asam fitat sebesar 65% hingga mencapai 145,2 mg, yang mengoptimalkan bioavailabilitas mineral. Secara klinis, kelompok intervensi menunjukkan peningkatan kadar Hb yang signifikan sebesar 2,1 g/dL (p<0,001), dibandingkan dengan kelompok kontrol yang hanya mengalami kenaikan 0,2 g/dL. Produk ini memiliki akseptabilitas tinggi (skor 4,2) dan tingkat kepatuhan 96,7% tanpa adanya laporan efek samping gastrointestinal.
Simpulan: "Iron-Rich Cookies" efektif meningkatkan kadar hemoglobin secara signifikan. Pemanfaatan potensi agraris biji kecipir melalui sinergi kebidanan dan teknologi pangan ini layak direkomendasikan sebagai solusi preventif anemia yang mandiri dan berkelanjutan bagi remaja putri.
Kata Kunci; Anemia; Biji Kecipir; Hemoglobin; Pangan Fungsional; Zat Besi.
Downloads
References
Stevens, G. A, Finucane, M. M, De-regil, L. M, Paciorek, C. J, Flaxman, S. R, & Branca, F, (2013). Global, regional, and national trends in haemoglobin concentration and prevalence of total and severe anaemia in children and pregnant and non-pregnant women for 1995–2011: a systematic analysis of population-representative data. Lancet Glob Heal. 2013;1(3):e16-25.
World Health Organization (2021). Anaemia in women and children: WHO global anaemia estimates. Geneva: WHO. Diakses dari: https://www.who.int/data/gho/data/themes/topics/anaemia_in_women_and_children
Dalvi S, Pandey A, Pathak R, & Pal S. (2025).Trends and Clinical Outcomes of Anemia in Women of Reproductive Age: A Retrospective Study Across India. Cureus. 2025;17(10):1–17.
Kementerian Kesehatan Repulik Indonesia. (2025). Pedoman Pencegahan dan Penanggulangan Anemia pada Remaja Putri di Indonesia. Jakarta: Kementerian Kesehatan RI.
Kementerian Kesehatan Repulik Indonesia. (2021). Laporan Nasional Riset Kesehatan Dasar (Riskesdas) 2018-2024. Jakarta: Balitbangkes; 2021.
Taufiqurrahman, T., Hafid F, Mujayanto, Nuswantari A, Ratno, & Rahayuningtyas R. (2025). Iron Supplement Adherence, Dietary Intake, and Anemia Risk among Adolescent Girls in Madiun Regency, Indonesia. J Heal Nutr Res. 2025;4(3):1354–63.
Dinas Kesehatan Kabupaten Jember. (2025). Profil Kesehatan Kabupaten Jember Tahun 2024. Jember: Dinas Kesehatan Kabupaten Jember; 2025.
Adegboyega TT, Abberton MT, Abdelgadir AH, Dianda M, Maziya-dixon B, & Oyatomi OA,. (2019). Nutrient and Antinutrient Composition of Winged Bean (Psophocarpus tetragonolobus (L.) DC.) Seeds and Tubers. J Food Qual. 2019;2019(Oktober).
Yehuala TF, Atlabachewa M, Karavoltsos S, Sakellari A, Aslam MF, Allen L, (2025) Effect of fermentation on the proximate composition , antinutrients , bioaccessibility of minerals , and sensory quality of pearl millet-based Injera. Int J Food Sci Technol. 2025;60(2):vvaf132.
Briawan D, Sulaeman A, Syamsir E, & Herawati D. (2013). Efikasi Fortifikasi Cookies Ubi Jalar untuk Perbaikan Status Anemia Siswi Sekolah. Majalah. 2013;45(4):206–12.
Agustino H, Rijal NK, Prasodjo H, Aufiya MA. (2024). Penguatan Jejaring dan Sinergitas dalam Pencegahan Stunting sebagai Implementasi Program Sustainable Development Goals (SDGs) di Kabupaten Malang. JPkM J Pengabdi Kpd Masy Penguatan. 2024;1(1):1–7.
Milman N. (2011). Anemia - still a major health problem in many parts of the world! Ann Hematol. 2011;90(4):369–77.
Lynch S, Pfeiffer CM, Georgieff MK, Brittenham G, Fairweather-tait S, Hurrell RF, (2018). Biomarkers of Nutrition for Development (BOND)—Iron Review. J Nutr. 2018;148(2018):1001S-1067S.
Putri OH, Armalina D, Mundhofir FEP, Ismail A, Miranti IP. (2019). pengaruh pemberian ekstrak daun kelor (Moringa oleifera) dosis bertingkat pada gambaran mikroskopis ginjal tikus wistar yang diinduksi formalin. J Chem Inf Model. 2019;53(9):1689–99.
Hurrell R, & Egli I. (2010). Iron bioavailability and dietary reference values. Am J Clin Nutr. 2010;91(5):1461–7.
Bektaş M, & Ertop MH. (2021). Phytic acid content and in-vitro digestibility of several cereal and legume types treated with different processes. Ukr Food J. 2021;10(3):507–23.
Nkhata SG, Ayua E, Kamau EH, Shingiro J-B. (2018). Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes. Food Sci Nutr. 2018;6(8):2446–58.
Sari IP, Arinda DF, Ningsih WIF. (2025). Pengembangan snack bar berbasis pangan lokal: analisis gizi dan optimasi formulasi. J SAGO Gizi dan Kesehat. 2025;6(1):152–62.
Wiafe MA, Ayenu J, Eli-cophie D. A (2023). Review of the Risk Factors for Iron Deficiency Anaemia among Adolescents in Developing Countries. Hindawi. 2023;2023:6406286.
Farkha Qz, Fitriyah Rd. (2025). Upaya Pencegahan Stunting Melalui Optimalisasi Pengolahan Produk Lokal Sebagai Sumber Nutrisi Balita. J Akad Pengabdi Masy. 2025;3(1):158–67.
Dibyanshu D, Moses M, Lakra P, Pise RR, Vineeta V, Shubham D,. (2026). Prevalence and Determinants of Anemia Among Adolescent Girls: A Community-Based Cross- Sectional Study in a Rural Field Practice Area of a Tertiary Hospital, India. Cureus. 2026;18(1):e101423.
Kumar SB, Arnipalli SR, Mehta P, Carrau S, Ziouzenkova O. (2022). Iron Deficiency Anemia: Efficacy and Limitations of Nutritional and Comprehensive Mitigation Strategies. Nutrients. 2022;14:2976.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 JOURNAL OF Pharmacy and Tropical Issues
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
