Potential of Indonesian Natural Compounds for Sensory-Based Childhood Obesity Management

This review explores the potential of Indonesian natural compounds, including kokumi compound, umami-rich ingredients, non-nutritive sweeteners, fat mimetics, satiation enhancers, and aromatic enhancers, in addressing childhood obesity through sensory-based dietary strategies. The research evaluates how these compounds enhance the palatability of low-calorie foods, promote satiety, and encourage healthier eating habits in children. A qualitative literature review methodology was employed, synthesizing findings from peer-reviewed studies on the sensory and functional properties of these compounds. Key ingredients such as tempeh, terasi, konjac, nutmeg, and cinnamon were analyzed for their applications in improving the sensory appeal of low-calorie food formulations, with a focus on cultural relevance and feasibility for implementation. The findings highlight that these natural compounds not only improve the taste and texture of reduced-calorie foods but also align with traditional Indonesian culinary practices, making them effective and culturally sustainable tools for reducing caloric intake in children. However, challenges such as scalability, affordability, and consumer acceptance must be addressed. The study concludes that integrating Indonesia’s natural sensory compounds into public health interventions offers a promising, culturally grounded approach to managing childhood obesity, and calls for future research to validate their effectiveness through clinical trials and collaborative stakeholder initiatives.