Analisis Proksimat, Nilai Energi, Zat Besi Dan Informasi Nilai Gizi Tteokbokki Berbasis Kacang Kedelai (Glycine Max L), Kacang Merah (Phaseolus Vulgaris L) Dan Hati Ayam Sebagai Makanan Selingan Alternatif.

The problem of KEK and anemia in WUS is interrelated and influenced by many factors. These two conditions have a wide impact and can continue to the next generation. One of the efforts that can be made is the development of nutritious interludes based on local food that has a better energy, protein, and iron content. This study aims to analyze proximate levels, iron, energy values, and tteokbokki acceptability tests based on soybeans, kidney beans, and chicken liver, as well as compile information on their nutritional value. The study used a pre-experimental design with a quantitative approach on three formulas: F1 (30 g soybean flour, 40 gkidney bean flour and 5gchicken liver), F2 (35 gsoybean flour, 30 gkidney bean flour and 10 g chicken liver), and F3 (40 g soybean flour, 20 g kidney bean flour and 15 g chicken liver).
Each formula was tested for proximate levels, iron, and energy values, and hedonic and hedonic quality tests were carried out on 30 semi-trained panelists. Laboratory data analysis was presented descriptively, while organoleptic data were analyzed using Kruskal-Wallis. The results showed the highest carbohydrate content and energy value in F1, the highest protein, fat and iron content in F3, the lowest moisture content in F1 and the highest ash content in F3. F2 is a formula selected with the De Garmo method with a serving size of 100 g. One serving of teokbokki contains 293.49 Kcal with 37.25 g of carbohydrates (10%of the AKG), 16.61 g of protein(28%of the AKG),8,67 g of fat(13%of the AKG), and the iron content 10.04 mg of (56% of the AKG)