<![CDATA[Malnutrition remains a challenge affecting the health and development of toddlers and pregnant women. The development of MORIJAWA-based functional food containing Moringa oleifera, corn, and swallow’s nest is important as an innovative nutritional intervention using local resources. This study aims to develop and evaluate MORIJAWA functional food to improve the nutritional status of toddlers and pregnant women. Metode penelitian yang digunakan adalah Research and Development (R&D). This study involved 200 participants, consisting of 100 toddlers and 100 pregnant women. Data were collected through an organoleptic test of MORIJAWA Cookies and an assessment of nutritional status using anthropometric measurements. The organoleptic data were analyzed using descriptive statistics, while the nutritional status data and the factors influencing improvements in nutritional status were analyzed using Structural Equation Modeling (SEM) with the SmartPLS approach. The results of the paired t-test indicated a significant difference (p<0.05) in anthropometric indicators before and after the intervention. Among toddlers, there was an average weight gain of 1.3 kg, an increase in the proportion with normal nutritional status from 59% to 78%, and a decrease in the prevalence of stunting from 25% to 15%. Among pregnant women, there was an increase in mid-upper arm circumference (MUAC) of 1.7 cm, an increase in the proportion with normal nutritional status from 64% to 86%, as well as a reduction in the risk of KEK from 30% to 12%. The PLS-SEM analysis showed that MORIJAWA’s product characteristics had a strong influence on organoleptic quality (β=0.886), while organoleptic quality influenced consumption intention (β=0.863) and perceived benefits (β=0.855). These findings indicate that MORIJAWA has the potential to serve as a locally sourced functional food to support improved nutritional status among toddlers and pregnant women.]]>
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