Formulation of Lactogenic Biscuits Based on Local Food Talas Flour (Colocasia esculenta L. Schott) with Substitution of Sweet Leaf Flour (Sauropus androgynus L. Merr) as an Alternative for Supplementary Feeding for Nursing Mothers (PMT)
DOI:
10.29303/jppipa.v11i1.9016Published:
2025-01-30Issue:
Vol. 11 No. 1 (2025): In ProgressKeywords:
Biscuits, Katuk leaves, Lactation, Nutritional value, Talas flourResearch Articles
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Abstract
The study explores the potential of utilizing talas tuber flour (Colocasia Esculenta L. Schott) and katuk leaf flour (Sauropus androgynus L. Merr) in biscuit production to enhance nutritional value and promote lactation in breastfeeding mothers. Talas, rich in complex carbohydrates, fiber, minerals, and vitamins, and katuk leaves, high in protein, vitamins A and C, iron, and lactogenic active substances, were used to develop biscuits in three different formulations: F1 (95%: 5%), F2 (90%: 10%), and F3 (85%: 15%). The organoleptic test identified F1 as the best formulation, and proximate analysis showed that F1 contained 6.14% moisture, 2.52% ash, 27.04% fat, 8.59% protein, 50.3% carbohydrates, and 6.70% crude fiber. The biscuits also contained 0.209% phosphorus, 80.4 mg/kg iron (Fe), and 142 mg/kg calcium (Ca). These findings suggest that biscuits made from talas tuber and katuk leaf flour can be a valuable nutritional supplement, potentially aiding in the improvement of breast milk production.
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Author Biographies
Mulyanita, Poltekkes Kemenkes Pontianak
Ayu Rafiony, Poltekkes Kemenkes Pontianak
Ismi Trihardiani, Poltekkes Kemenkes Pontianak
Dedi Satria, Poltekkes Kemenkes Pontianak
Jurianto Gambir, Poltekkes Kemenkes Pontianak
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