Acceptability, Protein Content, and Iron Content of Red Bean Spread Supplemented with Mung Beans

Nur Ifti  Hatim; Hendrayati; Retno Sri  Lestari

doi:10.64141/pmhs.v3i1.56

Authors

Nur Ifti Hatim Politeknik Kesehatan Kementerian Kesehatan Makassar
Hendrayati Politeknik Kesehatan Kementerian Kesehatan Makassar
Retno Sri Lestari Politeknik Kesehatan Kementerian Kesehatan Makassar

DOI:

https://doi.org/10.64141/pmhs.v3i1.56

Keywords:

Acceptability, Red Bean Spread, Mung Beans, Protein, Iron, Adolescent Girls' Nutrition

Abstract

Stunting, a growth disorder caused by chronic malnutrition, remains a major public health challenge in Indonesia. According to the 2023 Indonesian Health Survey, the prevalence of stunting reached 21.5% nationally and 32% in South Sulawesi Province. The development of nutritious local foods rich in protein and iron is one strategy to support stunting prevention during adolescence. This study aimed to analyze the acceptability, protein content, and iron (Fe) content of red bean spread supplemented with mung beans as an alternative nutritious food for adolescent girls. This experimental study evaluated four formulations: F0 (100% red beans), F1 (50% red beans and 50% mung beans), F2 (75% red beans and 25% mung beans), and F3 (25% red beans and 75% mung beans). Acceptability testing was conducted using a hedonic test involving 50 semi-trained panelists, while protein and iron analyses were performed on the selected formulation. Formulation F2 was identified as the best formulation, with the highest acceptability score (590), containing 2.05% protein and 8.6896 µg/g iron. Red bean spread supplemented with mung beans has the potential to be developed as an alternative local food to support the nutritional requirements of adolescent girls and contribute to anemia and stunting prevention efforts.

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