Anemia due to iron deficiency occurs as a result of insufficient iron intake, which leads to a decrease in hemoglobin concentration in the blood. Soy flour has a high protein content, while moringa leaf flour is rich in iron and fiber, making them suitable as raw materials for snack bars. This study analyzed the differences in substituting soy flour and moringa leaf flour in snack bar formulations concerning protein content, dietary fiber, iron levels, and organoleptic tests for adolescents with anemia. This study used a true experimental design with a Completely Randomized Design (CRD). There were four treatments and one control, with three repetitions of the analysis. The formulations used different ratios of soy flour to moringa leaf flour: F1 (100%:0%), F2 (98.5%:1.5%), F3 (97%:3%), F4 (95.5%:4.5%), F5 (94%:6%). The analytical methods included the Kjeldahl method for protein content, the gravimetric method for dietary fiber, spectrophotometry for iron content, and organoleptic testing for acceptability. The data analysis for protein, dietary fiber, and iron content was conducted using one way ANOVA followed by Duncan’s post hoc test. In contrast, organoleptic analysis used the Kruskal-Wallis test, followed by the Mann-Whitney post hoc test, with a significance level of p<0.005. The results indicated a significant difference among snack bar formulations with the substitution of soy flour and moringa leaf flour regarding protein content, dietary fiber, iron levels, and organoleptic test results for adolescents with anemia (p = 0.000) In conclusion, there were significant differences in protein content, dietary fiber, iron levels, and organoleptic properties of snack bars with soy flour and moringa leaf flour substitution as a snack for adolescents with anemia.