Innovative Cookies Based on Watermelon Rind and Okra: Nutritional Content, Total Phenolic Content, and Antioxidant Activity

Abstract

The rising prevalence of diabetes mellitus (DM) in Indonesia is strongly associated with high sugar and low fiber intake. Developing functional foods offers a promising strategy to mitigate DM risk by providing nutrient-dense, bioactive-rich alternatives. This study evaluated the nutritional composition, total phenolic content, and antioxidant activity of cookies formulated with watermelon rind and okra flour. This study employed an experimental design using a Completely Randomized Design with three formulations (Watermelon Rind Flour: Okra Flour: Wheat Flour): P1 (25%:10%:65%), P2 (30%:15%:55%), and P3 (35%:20%:45%). Analyses included proximate composition, total phenolics (Folin–Ciocalteu), and antioxidant activity (DPPH method). All cookies met the Indonesian National Standards (SNI) for carbohydrates, protein, fat, crude fiber, and energy, but exceeded limits for moisture and ash content. The highest phenolic content (0.87 mg GAE/g) and antioxidant activity (5.03%) were observed in P3, showing a positive correlation between phenolic content and free radical scavenging. These findings suggested that cookies enriched with watermelon rind and okra had potential as functional snack products, offering both nutritional benefits and natural antioxidant properties, particularly for individuals with diabetes or those pursuing a health-conscious diet.