The Developing Functional Iron-rich Drinks from Cowpea (Vigna unguiculata), Sweet Corn (Zea mays L.var. rugosa) and Torbangun Leaves (Coleus amboinicu Lour) as An Alternative to Combat Anemia in Pregnant Women

Muntikah Muntikah, Mochamad Rachmat, Asa Azkatu Razaq and Moesijanti YE Soekatri*

The cause of iron deficiency anemia in developing countries is the lack of iron in the diet. The results of Riskesdas showed that the prevalence of anemia in pregnant women was 37.1% in 2013 and increased to 48.9% in 2018. The prevalence of anemia in pregnant women increased by 11.8% from 2013 to 2018. The high prevalence of anemia is feared to have an impact on anemia in the next period. The purpose of this study is to develop functional drinks from local foods (sweet corn, tolo beans, guava, and gun leaves) that can be used for the intervention of iron nutritional anemia in pregnant women. The type of experimental research is Complete Random Design (RAL) with 3 treatments and 3 replications. The research was conducted at the Food and Taste Laboratory, Department of Nutrition of the Ministry of Health of Jakarta II, while the analysis test of Proxy Nutrients, Iron, Vitamin C and microbiological quality were carried out at the Saraswati Indo Genetech Bogor GIS laboratory. The data analysis method used Descriptive Analysis, Friedman test, and Wilcoxon test. This research was approved by the Ethics Commission of the Ministry of Health of the Ministry of Health II number LB.02.01/I/KE/31/463/2019. The results of the Friedman test showed that the addition of the concentration of torbangun leaves had a significant effect on the aroma and consistency of the functional drink (p < 0.05). Meanwhile, the addition of the concentration of torbangun leaves has no effect on the color, taste, and acceptability of functional drinks. The functional drink product that the panelists liked was the addition of 17% to ban gun leaves with the criteria of light green, very strong guava aroma, strong corn after taste and dilute consistency with a total energy nutrient content of 73%; protein 2.02%; total fat 1.3%; carbohydrates 13.3%; ash content 0.5%; moisture content 82.9%; Iron 7.03 mg and Vitamin C 15.6 mg, microbiological analysis results Total Plate Number (ALT) 2.4 x 101. 

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Published on: Jun 7, 2025 Pages: 14-20

Full Text PDF Full Text HTML DOI: 10.17352/jfsnt.000055
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