<![CDATA[Background: Type 2 diabetes mellitus is a metabolic disorder with increasing prevalence and is closely associated with unhealthy dietary patterns. Functional foods containing bioactive compounds have gained attention as dietary alternatives for diabetes management. Jamaican cherry (Muntingia calabura L.) leaf and golden berry (Physalis angulata L.) fruit contain flavonoids and other bioactive compounds reported to possess antioxidant activity and potential antidiabetic properties. Methods: This experimental study used a Completely Randomized Design with three dim sum formulations containing different proportions of jamaican cherry and golden berry: F1 (70:30), F2 (50:50), and F3 (30:70). sensory evaluation was conducted with 20 untrained panelists using a five-point hedonic scale. Data were analyzed using the Kruskal–Wallis and Mann–Whitney tests. Nutrient content was calculated using the Indonesian food composition table, whereas flavonoid content was estimated from published literature. The exponential comparison method was used to determine the optimal formulation. Findings: All formulations were generally accepted, with sensory scores ranging from moderately liked to liked. No significant differences were observed in color, aroma, taste, or texture (p > 0.05), whereas aftertaste differed significantly (p < 0.05). Formulation F2 was selected as the optimal formulation, containing 248.59 kcal energy, 6.45% protein, 4.70% fat, 33.42% carbohydrates, 4.25% dietary fiber, and a literature-based estimated flavonoid content of 126.03 mg QE/100 g. Conclusion: The F2 formulation demonstrated favorable sensory acceptability and nutritional characteristics, indicating its potential as a functional snack for dietary management of Type 2 diabetes mellitus. However, further laboratory analyses and biological or clinical studies are required to validate its functional properties. Novelty/Originality of this study: This study developed a dimsum formulation enriched with jamaican cherry leaf and golden berry fruit, and evaluated its sensory acceptability, nutritional composition, and estimated flavonoid content, providing preliminary evidence for developing functional foods for dietary management of Type 2 diabetes mellitus.]]>
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