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Peer-reviewedCC BYKEMAS: Jurnal Kesehatan Masyarakat

Innovative Cookies Based on Watermelon Rind and Okra: Nutritional Content, Total Phenolic Content, and Antioxidant Activity

  • Harlyanti Muthma'innah Mashar1
  • Itma Annah2
  • Ysrafil Ysrafil3
  • Muhamad Sahiddin4
  • Mariana Dinasanti1
  • Okto Riristina Gultom2
4 affiliations
  1. 1Department of Nutrition, Health Polytechnic of Palangka Raya
  2. 2Department of Midwifery, Health Polytechnic of Palangka Raya
  3. 3Department of Pharmacotherapy, Faculty of Medicine Universitas Palangka Raya
  4. 4Department of Nursing, Health Polytechnic of Jayapura
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Abstract

The rising prevalence of diabetes mellitus (DM) in Indonesia is strongly associated with high sugar and low fiber intake. Developing functional foods offers a promising strategy to mitigate DM risk by providing nutrient-dense, bioactive-rich alternatives. This study evaluated the nutritional composition, total phenolic content, and antioxidant activity of cookies formulated with watermelon rind and okra flour. This study employed an experimental design using a Completely Randomized Design with three formulations (Watermelon Rind Flour: Okra Flour: Wheat Flour): P1 (25%:10%:65%), P2 (30%:15%:55%), and P3 (35%:20%:45%). Analyses included proximate composition, total phenolics (Folin–Ciocalteu), and antioxidant activity (DPPH method). All cookies met the Indonesian National Standards (SNI) for carbohydrates, protein, fat, crude fiber, and energy, but exceeded limits for moisture and ash content. The highest phenolic content (0.87 mg GAE/g) and antioxidant activity (5.03%) were observed in P3, showing a positive correlation between phenolic content and free radical scavenging. These findings suggested that cookies enriched with watermelon rind and okra had potential as functional snack products, offering both nutritional benefits and natural antioxidant properties, particularly for individuals with diabetes or those pursuing a health-conscious diet.

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Cite

BibTeXRIS
BibTeX
@article{mashar2026innovative,
  title = {{Innovative Cookies Based on Watermelon Rind and Okra: Nutritional Content, Total Phenolic Content, and Antioxidant Activity}},
  author = {Harlyanti Muthma'innah Mashar and Itma Annah and Ysrafil Ysrafil and Muhamad Sahiddin and Mariana Dinasanti and Okto Riristina Gultom},
  journal = {KEMAS: Jurnal Kesehatan Masyarakat},
  year = {2026},
  month = sep,
  doi = {10.15294/kemas.v22i1.45528},
  url = {https://doi.org/10.15294/kemas.v22i1.45528},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Innovative Cookies Based on Watermelon Rind and Okra: Nutritional Content, Total Phenolic Content, and Antioxidant Activity
AU  - Harlyanti Muthma'innah Mashar
AU  - Itma Annah
AU  - Ysrafil Ysrafil
AU  - Muhamad Sahiddin
AU  - Mariana Dinasanti
AU  - Okto Riristina Gultom
PY  - 2026
DA  - 2026/09/01
JO  - KEMAS: Jurnal Kesehatan Masyarakat
DO  - 10.15294/kemas.v22i1.45528
UR  - https://doi.org/10.15294/kemas.v22i1.45528
AB  - The rising prevalence of diabetes mellitus (DM) in Indonesia is strongly associated with high sugar and low fiber intake. Developing functional foods offers a promising strategy to mitigate DM risk by providing nutrient-dense, bioactive-rich alternatives. This study evaluated the nutritional composition, total phenolic content, and antioxidant activity of cookies formulated with watermelon rind and okra flour. This study employed an experimental design using a Completely Randomized Design with three formulations (Watermelon Rind Flour: Okra Flour: Wheat Flour): P1 (25%:10%:65%), P2 (30%:15%:55%), and P3 (35%:20%:45%). Analyses included proximate composition, total phenolics (Folin–Ciocalteu), and antioxidant activity (DPPH method). All cookies met the Indonesian National Standards (SNI) for carbohydrates, protein, fat, crude fiber, and energy, but exceeded limits for moisture and ash content. The highest phenolic content (0.87 mg GAE/g) and antioxidant activity (5.03%) were observed in P3, showing a positive correlation between phenolic content and free radical scavenging. These findings suggested that cookies enriched with watermelon rind and okra had potential as functional snack products, offering both nutritional benefits and natural antioxidant properties, particularly for individuals with diabetes or those pursuing a health-conscious diet.
SN  - 1858-1196
SN  - 2355-3596
ER  -