Abstract

Nutritional problems, especially anemia, are still a major concern in Indonesia. One solution to overcome this is with food innovation based on iron sources such as red spinach and chicken liver. This study aims to determine the level of preference for cookies made with red spinach flour substitution and the addition of chicken liver flour. The research method used a Completely Randomized Design (CRD) with four treatments: F0 (control), F1 (10g: 10g chicken liver flour), F2 (20g: 20g), and F3 (30: 30). Organoleptic tests were carried out by 35 semi-trained panelists on color, aroma, taste, and texture parameters using a hedonic scale. The results of the analysis showed that the F1 formulation was most preferred by the panelists in all parameters, with the highest average values ​​for color (4.48), aroma (4.45), taste (4.65), and texture (4.48). The higher the substitution of red spinach flour and chicken liver, the more the level of preference decreased due to changes in color to become darker, the taste became more bitter, and the aroma and texture were less preferred. Statistical analysis of one-way ANOVA showed that there were significant differences (p<0.05) in all parameters between the four formulations, indicating that the substitution of red spinach flour and chicken liver flour had a significant effect on each formulation. We also conducted a follow-up test, the Duncan test. From this study, the results showed that cookies with red spinach flour and chicken liver flour substitution had a significant effect on the level of preference for the taste, aroma, color, and texture of the cookies produced. The panelists' preference for taste, aroma, color, and texture was highest in treatment F1 (10 grams of red spinach flour and 10 grams of chicken liver flour). while the panelists' preference for taste, aroma, color, and texture was lowest in treatment F3 (30 grams of red spinach flour and 30 grams of chicken liver flour).