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Global childhood obesity cases have spurred public interest in the consumption of functional foods to improve health standards. Our innovation involves formulating a super snack made from natural ingredients such as jelly, oats, spirulina, and honey. We hope this super snack will be popular with children, especially during their growth period, due to its delicious taste, balanced nutrition, low calorie content, long shelf life, and compact packaging.

The formulation we use to make super snacks is chosen based on its uses, including the following:

1. Jelly comes from red seaweed, which contains high levels of fiber-rich polysaccharides, which can help promote satiety and slow gastric emptying. Furthermore, fiber also absorbs water and softens stool, making bowel movements easier and preventing constipation. Jelly's low calorie content, around 5-10 kcal per 100 ml, makes it ideal for children's meals without the risk of significant weight gain.

2. Oats come from the Avena sativa cereal plant which is rich in ß-glucan content which can function to lower cholesterol in the blood, control blood sugar and increase feelings of fullness for a longer period of time.

3. Spirulina is a blue-green algae, a source of plant-based protein rich in essential amino acids needed by children during their growth period. Consuming spirulina in certain doses can prevent stunting in children.

4. Honey is used as a natural sweetener and antimicrobial. The purpose of adding honey is to enhance the flavor and extend shelf life of foods. Furthermore, honey contains antioxidants that can prevent cancer.

Our super snack comes in a jelly-like form, easy-to-eat, and has a long shelf life. This is because its final water content is <10%, which inhibits microbial growth, and honey acts as a natural preservative. Here's how to make it:

1.     Prepare 400 ml of water.

2.     Heat the water to 100°C.

3.     Add 15 grams of jelly and stir for 5 minutes.

4.     Add 30 grams of oats and stir for 5 minutes.

5.     Add 30 grams of honey and 30 grams of spirulina and stir for 5 minutes.

6.     Pour into molds.

7.     Let stand for 5 hours until hardened.

8.     Dry or expose to sunlight for 8 hours until the moisture content is <10%

This formula is made for 4 servings. Therefore, one supersnack contains:

From this composition, we can see that this super snack is high in fiber and protein, making it very good for children to consume to maintain their ideal body weight.

In addition to its balanced nutritional content, this super snack can also be produced on a small scale, enabling communities to turn it into a profitable business unit and improve sustainable economic well-being. A cost analysis is as follows:

The production cost per batch is 6.2 MYR, with each batch yielding 4 servings. Therefore, the cost per package or portion is 1.55 MYR per piece. With a 30% profit margin, the finished product can be sold for 2.1 MYR per piece.

From a health perspective, the combination of fiber and protein can regulate appetite by delaying gastric emptying, regulating blood sugar levels, and also has the added benefit of acting as a prebiotic in the gut. The protein in spirulina is useful for promoting satiety and maintaining muscle mass during weight loss in children. The ficosianin content in spirulina and the polyphenols in honey provide additional benefits to the body by reducing stress, boosting immunity, and supporting overall metabolic function.

Future development of this super snack can be achieved through various innovations in flavors, fortification with added vitamins and minerals, and innovations in compact, environmentally friendly packaging. With the ever-expanding snack market, this product will consistently meet the public's need for healthy, practical, and proven dietary solutions.

Ultimately, the development of this super snack connects food science with today's consumer needs by offering a super snack that is low in calories, high in fiber, high in protein, and, most importantly, made from natural ingredients. This super snack is expected to address the challenge of controlling hunger while still offering the high nutritional value that reflects modern eating habits, while contributing to the fight against obesity and improving overall public health.