Kasmita, Nabila Tasrif, Nurul Huda, Titen Darlis Santi, Wiwik Gusnita
Traditional foods have the ability to provide healthy food that helps individuals meet their daily nutritional demands. Consumption habits based on local foods not only represent traditional knowledge but also help to increase food security and achieve the Sustainable Development Goals (SDG-2). However, there has been no systematic research of the macronutrient content of traditional Minangkabau cuisine. The purpose of this study is to examine the macronutrient content of traditional Minangkabau foods and assess their contribution to daily nutritional needs. This is descriptive research using a cross-sectional design employing a food composition analysis method. Interviews were conducted to obtain data on ingredients, recipes, and serving sizes, which were then evaluated using the Indonesian Food Composition Table. Several traditional side dishes show a fairly good balance of macro nutrients. For example, Palai Lauak Budu has a composition of 34.1% carbohydrates, 36.11% protein, and 29.88% fat, so it can be categorized as a relatively complete source of macronutrients. A similar finding is seen in vegetable dishes, such as Gulai Pucuak Ubi Tumbuak, which contains 34.08% carbohydrates, 32.38% protein, and 33.54% fat. Meanwhile, traditional snacks such as Lapek Kunda have a dominant carbohydrate proportion of 82.04%, with a protein content of 3.81% and fat content of 14.15%. The differences in macronutrient composition among these three types of dishes demonstrate the diversity of nutritional value in traditional cuisine, which can contribute to meeting the energy and nutritional needs of the community when consumed as part of a balanced diet. © 2026 The Author(s). Published by Enviro Research Publishers.
Department of Family Welfare Science, Universitas Negeri Padang, Padang, Indonesia; Postgraduate School, University of Brawijaya, Malang, Indonesia; Family welfare education, Universitas Negeri Medan, Medan, Indonesia
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