https://e-journalstikes-pertamedika.ac.id/jnhs <div id="additionalHomeContent" style="text-align: justify;"> <p><strong>Journal of Nursing and Health Science (JNHS)</strong> is a national peer-reviewed journal dedicated to the exchange of high-quality research results in all aspects of nursing and health science. <span class="JLqJ4b ChMk0b" data-language-for-alternatives="en" data-language-to-translate-into="id" data-phrase-index="1">This journal publishes cutting-edge papers in fundamental theory, experiments and simulations, as well as applications, with systematically proposed methods, adequate reviews of previous works, expanded discussion and concise conclusions.</span> <span class="JLqJ4b ChMk0b" data-language-for-alternatives="en" data-language-to-translate-into="id" data-phrase-index="2">As our commitment to health advancement.</span> <span class="JLqJ4b ChMk0b" data-language-for-alternatives="en" data-language-to-translate-into="id" data-phrase-index="3"><strong>JNHS</strong> follows an open access policy which allows published articles to be available for free online without the need for a subscription</span></p> <p><span class="VIiyi" lang="en"><span class="JLqJ4b ChMk0b" data-language-for-alternatives="en" data-language-to-translate-into="id" data-phrase-index="0"><strong>JNHS</strong> published by <strong><em>Sekolah Tinggi Ilmu Kesehatan Pertamedika</em></strong> Published 3 (three) times in 1 (one) year in Oktober, February and Juny.</span></span></p> <p>Before Submission Authors must ensure that the manuscript has been prepared using the template following the author's guidelines. Any text that does not meet the author's guidelines, focus and scope, written in a different format will be rejected immediately. The only manuscripts that meet the <strong>Template</strong> standards will be further processed.</p> <p><em><strong>International Standard Serial Number: <a href="https://issn.lipi.go.id/terbit/detail/20211001130883103" target="_blank" rel="noopener">2808-2370</a></strong></em></p> <p><em><strong>Digital Object Identifier Prefix: 10.58730</strong><strong> by</strong> <strong>Crosscref</strong></em></p> </div> Sekolah Tinggi Ilmu Kesehatan Pertamedika en-US Journal of Nursing and Health Science 2808-2370 https://e-journalstikes-pertamedika.ac.id/jnhs/article/view/220 Latar belakang: Anemia defisiensi besi masih menjadi masalah kesehatan masyarakat yang tinggi di Indonesia, terutama pada perempuan usia reproduktif dan remaja putri. Upaya pencegahan melalui pendekatan pangan fungsional berbasis bahan lokal menjadi solusi potensial. Tujuan: Penelitian ini bertujuan untuk mengoptimalkan formulasi brownies crispy daun kelor (Moringa oleifera) yang difortifikasi vitamin B terhadap daya terima konsumen dan mutu mikrobiologis (Total Plate Count). Metode: Penelitian eksperimental ini menggunakan rancangan acak lengkap faktorial dua faktor: tingkat substitusi tepung daun kelor (0%, 5%, 10%, 15%) dan fortifikasi vitamin B (tanpa dan dengan fortifikasi folat dan B12). Analisis meliputi kadar proksimat, zat besi, folat, vitamin B12, uji organoleptik (warna, aroma, rasa, kerenyahan, keseluruhan), serta Total Plate Count selama penyimpanan 28 hari. Data dianalisis menggunakan ANOVA dua arah. Hasil: Hasil penelitian menunjukkan bahwa substitusi daun kelor berpengaruh signifikan terhadap kadar protein (p=0.002), abu (p=0.001), dan zat besi (p=0.000), sedangkan fortifikasi vitamin B berpengaruh signifikan terhadap kadar folat (p=0.000) dan vitamin B12 (p=0.000). Tidak terdapat interaksi signifikan antara kedua faktor terhadap parameter kimia utama (p>0.05). Formulasi optimal diperoleh pada perlakuan S1F1 (5% daun kelor + fortifikasi vitamin B) dengan skor organoleptik keseluruhan 7.92 (kategori “suka”), kadar Fe 3.95 mg/100 g, folat 39.56 µg/100 g, vitamin B12 1.51 µg/100 g, dan nilai TPC <3.4 log CFU/g hingga hari ke-28 penyimpanan. Kesimpulan: Substitusi daun kelor sebesar 5% dengan fortifikasi vitamin B menghasilkan produk brownies crispy bergizi tinggi, aman, dan diterima konsumen, sehingga berpotensi dikembangkan sebagai pangan fungsional untuk pencegahan anemia. Rani Rahmasari Tanuwijaya Andini Permata Kusuma Saskiyanto Manggabarani Copyright (c) 2025 Rani Rahmasari Tanuwijaya, Andini Permata Kusuma, Saskiyanto Manggabarani https://creativecommons.org/licenses/by-nc/4.0 2025-11-13 2025-11-13 5 1 1 11 10.58730/jnhs.v5i1.220