The Potential of Functional Cookies Enriched with Katuk Leaves and Stevia in Supporting Lactation

Abstract

Breastfeeding plays a critical role in infant development, supporting immune system function and cognitive growth while protecting against malnutrition. For mothers, breastfeeding increases nutritional requirements as they produce milk and recover from childbirth. Insufficient breastfeeding duration contributes to malnutrition and stunting in children. Lactogenic foods, such as katuk leaves and soybeans, have shown potential to support milk production. This study explores the development of lactogenic cookies made with katuk leaf flour and stevia as a natural sweetener, designed to meet the nutritional needs of breastfeeding mothers. The cookies aim to enhance lactation through functional ingredients known to stimulate prolactin and oxytocin production. The study also investigates the cookies' nutritional content, lactogenic effectiveness, sensory qualities, and impact on milk production. Results indicate that katuk leaf flour, rich in polyphenols, and soybeans, rich in isoflavones, enhance milk production. Stevia, as a low-calorie sweetener, offers a healthier alternative to sugar. The cookies were well-received for their taste, texture, and convenience. While preliminary findings suggest a positive impact on lactation, further clinical trials are recommended to confirm the effectiveness of these lactogenic cookies in supporting breastfeeding mothers. This study highlights the potential of functional foods to improve maternal nutrition and breastfeeding outcomes.