Functional cookies from Spinach flour: A community-based food innovation to improve child nutritional status

Ratnawati T.; Anwar Lubis; Slamet Widodo; Muliani Muliani

doi:10.55942/pssj.v5i11.799

Authors

Ratnawati T.
Anwar Lubis Universitas Negeri Makassar https://orcid.org/0000-0002-7984-8025
Slamet Widodo Universitas Negeri Makassar https://orcid.org/0000-0002-7495-3213
Muliani Muliani https://orcid.org/0009-0000-3319-2043

DOI:

https://doi.org/10.55942/pssj.v5i11.799

Keywords:

spinach flour, cookies, iron deficiency, stunting prevention

Abstract

Stunting in early childhood remains a major public health problem that significantly affects growth, cognitive development, and disease susceptibility. One of the key nutritional factors contributing to stunting is iron deficiency, which is closely linked to anemia and metabolic impairment. Spinach is an affordable and locally available source of iron; however, its utilization in innovative food products for children is still limited. This study aimed to develop spinach flour–based cookies as an alternative supplementary food (PMT) to prevent stunting. An experimental design using a Completely Randomized Design (CRD) with three different formulations of spinach flour was applied. Organoleptic evaluation covering appearance, color, texture, aroma, and taste was carried out by trained panelists, and data were analyzed using the Kruskal–Wallis test, followed by the Mann–Whitney test for significant differences. The nutritional composition was further examined using proximate analysis. The findings showed that the addition of spinach flour improved the iron content and dietary fiber levels while maintaining acceptable sensory qualities. Proximate analysis of the selected formula indicated moisture (3.40%), ash (3.14%), fat (28.88%), protein (6.93%), fiber (37.43%), and carbohydrate (57.65%) contents. These results suggest that spinach flour cookies can be a functional and culturally acceptable snack, providing a promising strategy to address iron deficiency and contribute to stunting-prevention programs. Further clinical and community-based trials are recommended to validate their efficacy in improving the nutritional status of children.

Author Biographies

Ratnawati T.

Ratnawati T is a lecturer at the Department of Family Welfare Education, Faculty of Engineering, Universitas Negeri Makassar, Indonesia. Her research focuses on food processing and the development of traditional Indonesian pastries and confectionery products. She is actively involved in studies related to local food innovation, nutritional improvement, and the integration of indigenous ingredients into functional food products.

Anwar Lubis, Universitas Negeri Makassar

Anwar Lubis is a lecturer at the Department of Family Welfare Education, Faculty of Engineering, Universitas Negeri Makassar, Indonesia. His research focuses on child and maternal nutrition, community nutrition, and the development of food-based interventions.

Slamet Widodo, Universitas Negeri Makassar

Slamet Widodo is a lecturer at the Department of Family Welfare Education, Faculty of Engineering, Universitas Negeri Makassar, Indonesia. His research focuses on child and adolescent nutrition, community nutrition, and food product development to enhance nutritional status and public health.

Muliani Muliani

Muliani is a lecturer at the Department of Family Welfare Education, Faculty of Engineering, Universitas Negeri Makassar, Indonesia. Her research focuses on food technology, product development, and traditional food processing, particularly the innovation and preservation of cakes and culinary products from South Sulawesi.

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