In Vitro Evaluation of the Nutritional Formula with Local Ingredients in Prevention of Stunting

Background: Stunting is a global public health issue that negatively impacts children’s physical and cognitive development, particularly during the critical 1,000-day window from conception to two years of age. This study aimed to develop and evaluate the potential of a Formula Diet to Prevent Stunting (FDCS), which was consisted of local ingredients such as kefir spirulina, moringa leaves, turmeric, fish meal, and low-fat high-calcium milk.Methods: The methodology was an in vitro 2,2-diphenyl-1-picrylhydrazyl (DPPH) approach to determine the proximate composition analysis, antioxidant activity and phytochemical screening of FDCS 1-3 containing kefir, moringa (Moringa oleifera) leaf, spirulina, Curcuma longa. fishmeal, and low fat high calcium milk.Results: The inhibition value of samples with a concentration of 100 ppm in formula 1 was 11.27828%; in formula 2 was 8.418694% and in formula 3 was 1.589842%. The inhibition value of samples with a concentration of 1000 ppm in formula 1 was 30.70849%; in formula 2 was 16.53863% and in formula 3 was 8.898848%. The linear equation was y=0.0067x-0.0027, y=0.0067x-0.0027 and y=0.0067x-0.0027, respectively with the coefficient of determination of R2=0.9978R^2=0.9978R2=0.9978, which showed a very strong linear relationship between concentration and absorbance. Important minerals were phosphorus (807.82 mg/kg), zinc (0.77 mg/100 g),iron (0.50 mg/100 g), and calcium (117.11 mg/100 g).Conclusion: These findings have important implications for nutritional intervention strategies using locally sourced ingredients to address stunting in Indonesia.