RESEARCH ARTICLE Cookies rich in iron (Fe), folic acid, cobalamin (vitamin B12), and antioxidants: a novel functional food potential for adolescent with anemia [version 1; peer review: awaiting peer review] Alexander Sam Leonard Bolang 1 , Mochammad Rizal 2 , Fahrul Nurkolis 3 , Nelly Mayulu 1 , Nurpudji Astuti Taslim 4 , Son Radu 5 , Mrinal Samtiya 6 , Youla Annatje Assa 7 , Hendra Agung Herlambang 1 , Alpinia Shinta Pondagitan 1 , Christopherous Diva Vivo 8 1 Food and Nutrition, Sam Ratulangi University, Manado, North Sulawesi, 95115, Indonesia 2 Division of Nutritional Sciences, Cornell University, Ithaca, New York, 14850, USA 3 Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, Yogyakarta, 55281, Indonesia 4 Nutritional Sciences, Hasanuddin University, Makassar, South Sulawesi, 90245, Indonesia 5 Food Sciences, Universiti Putra Malaysia, Selangor Darul Ehsan, 43400, Malaysia 6 Nutrition Biology, Central University of Haryana, Haryana, 123031, India 7 Biochemistry Department, Sam Ratulangi University, Manado, North Sulawesi, 95115, Indonesia 8 Dentistry, University of Indonesia, Depok, 16424, Indonesia First published: 25 Oct 2021, 10:1075 https://doi.org/10.12688/f1000research.74045.1 Latest published: 25 Oct 2021, 10:1075 https://doi.org/10.12688/f1000research.74045.1 v1 Abstract Background: This study aims to process porang flour, moringa leaves, and tempe into cookies that are high in iron (Fe), folic acid, cobalamin (vitamin B12), and antioxidants as potential functional food snacks for adolescents with anemia. Methods: This study is experimental with a completely randomized trial design (CRD) with three treatments and triplicates. There are three comparison formulations of a combination of porang, moringa leaves, and black soybean-based tempe; respectively F1 (3:3:3)%, F2 (3:6:6)%, and F3 (3:10:10)%. The cookie sample was then analyzed for water content, ash, iron, folic acid, cobalt, and antioxidant activity. The differences between the samples were analyzed based on the activity of antioxidants, iron, folic acid, and vitamin B12 (cobalamin) in data obtained from triplicates using multivariate ANOVA analysis. Results: The results of the ash and water content tests of all three cookie formulations showed values in accordance with the Indonesian National Standard (SNI) for cookie products. F3 has significantly higher iron, folic acid, and cobalt levels than F1 and F2 (p<0.05). Open Peer Review Reviewer Status AWAITING PEER REVIEW Any reports and responses or comments on the article can be found at the end of the article. Page 1 of 11 F1000Research 2021, 10:1075 Last updated: 26 OCT 2021