Acceso usuarios
Indonesia
Introduction: Preeclampsia is a serious pregnancy com-plication that poses risks to both the mother and fetus. Onepromising preventive approach is the use of functional foodsto support maternal health, especially through snacks en-riched with beneficial nutrients.Method: This study aimed to analyze the nutritional con-tent of cookies formulated with Ambon banana peel flour(Musa paradisiaca) as a functional snack for the preventionof preeclampsia. A Completely Randomized Design (CRD)was used with four formulations: F0 (control, 100g wheatflour), F1 (70g wheat flour + 30g banana peel flour), F2 (60gwheat flour + 40g banana peel flour), and F3 (50g wheatflour + 50g banana peel flour). Nutritional parameters ana-lyzed included moisture, ash, fat, protein, carbohydrates,and calcium.Result: The study reveals that using banana peel flour asa substitute for wheat flour in cookies production affects itsnutritional composition. The moisture content increased from10.19a to 11.93d, ash content rose from 2.03a to 4.77d, fatcontent increased from 13.63a to 14.40d, and calcium levelsgrew from 76.119a to 91.821d as the proportion of bananapeel flour increased. On the other hand, protein content de-creased from 12.61a to 10.87d, and carbohydrates declinedfrom 61.54a to 58.04c. These changes demonstrate that sub-stituting wheat flour with banana peel flour influences the nu-tritional value of the resulting cookies.Conclusion: Cookies with Ambon banana peel flour re-sulted in significant micronutrient enhancement, most notablyin calcium levels. Scientific evidence indicates that maintain-ing sufficient calcium consumption (1200-1400 mg daily) dur-ing pregnancy may lower preeclampsia risk by modulatingvascular tension. The developed product (Formulation F2)containing 84.171 mg/kg of calcium shows promise as a di-etary intervention for preeclampsia mitigation, particularlybeneficial for populations with inadequate calcium intake.
