Corncob Cookies as a Food Waste Solution in Support of the Sustainable Development Goals

Corn (Zea mays L.) is one of the most abundant agricultural commodities in West Nusa Tenggara, Indonesia; however, the utilization of its biomass remains limited, as corncobs are routinely discarded as agricultural waste. This condition contributes to the growing food waste problem, which in Indonesia reached 20.94 million metric tons in 2020 according to UNEP data. The present study aims to examine the potential of corncob waste as a raw material for flour production and to explore its application in the development of corncob cookies as a healthy snack product. A qualitative approach employing library research was adopted to synthesize relevant literature. Results indicate that corncob contains significant levels of cellulose (44.9%), hemicellulose (31.8%), and lignin (23.3%), making it a high-fiber, low-calorie functional ingredient suitable for individuals with Diabetes Mellitus. The cookies produced from corncob flour offer a low calorie snack alternative at approximately 33 calories per 9-gram piece while maintaining acceptable sensory qualities. This innovation aligns with SDGs Goal 9 (Industry, Innovation, and Infrastructure) and Goal 12 (Responsible Consumption and Production) by promoting circular agricultural waste management and supporting small and medium enterprises in West Nusa Tenggara.