<![CDATA[Stunting is closely linked to the condition of the gut microbiota. This condition can be improved by consuming ingredients containing prebiotics, antioxidants, fatty acids, and protein found in date seeds and moringa leaves, which are then substituted into cookie products. The objective of this study was to develop a cookie formula using Date Seed Powder (DSP) and Moringa Leaf Powder (MLP) as substitutes, and to analyze the product’s physical quality, nutritional content, and sensory acceptability. Three formulas were tested using DSP:MLP ratios of 50 g:30 g (F1), 55 g:25 g (F2), and 70 g:10 g (F3). Physical quality was analyzed using a texture profile analyzer (TPA), nutritional content was analyzed via proximate analysis, dietary fiber was measured using a triplicate multi-enzyme method, and a semi-trained panel of 25 participants conducted sensory evaluation. The results showed that the substitution of DSP and MLP significantly affected texture parameters, where F2 had the highest values for gumminess, chewiness, and cohesiveness (p<0.05), and there were no significant differences in hardness and fracture (p>0.05). Nutritional analysis showed that F1 had the highest protein content (7.08%) and total dietary fiber (8.47%), which differed significantly from the other formulas (p<0.05). Sensory acceptability testing indicated that all formulas were acceptable to the panelists, with F3 having the best acceptance level based on taste and aroma parameters. However, there were no significant differences in the parameters. F2 was selected as the superior formulation based on an integrated consideration of texture characteristics, nutritional composition, dietary fiber content, and sensory acceptability. Its nutritional and dietary fiber characteristics suggest potential for further development as a functional food to support dietary adequacy and gastrointestinal health in children with nutritional problems. ]]>
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