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.