Organoleptic Characteristics and Nutritional Content of Instant Baby Porridge Made from the West Sulawesi Local Cultivar of Foxtail Millet (Setaria italica L.)
DOI:
10.29303/jppipa.v11i5.9533Published:
2025-05-31Downloads
Abstract
Instant baby porridge is a popular complementary food due to its convenience. Typically made from rice flour, alternatives like Foxtail Millet (Setaria italica) offer higher levels of protein, calcium, and phosphorus. This study analyzes the organoleptic characteristics and nutritional content of instant baby porridge made from Foxtail Millet, aiming to offer a nutritious alternative to rice-based products for breastfed infants. Two formulations were tested: F1 (60% Foxtail Millet, 20% chicken, 20% corn) and F2 (60% Foxtail Millet, 20% anchovy, 20% mung bean). Organoleptic tests showed F1 to be the most preferred formulation. Nutritional analysis of F1 revealed 8.50% moisture, 3.37% ash, 14.63% protein, 2.84% fat, 71.51% carbohydrate, 62.2% digestible carbohydrates, and 9.31% crude fiber. The study found Foxtail Millet-based porridge to be a promising alternative to rice, providing better nutritional value. Furthermore, the utilization of local Foxtail Millet contributes to food diversification and strengthens local food security in Indonesia by harnessing an underutilized, nutrient-rich resource. This research highlights the potential of Foxtail Millet to support both infant nutrition and local food resilience.
Keywords:
Compleme ntary Feeding, Instant Baby Porridge, Foxtail Millet, Setaria italica, West SulawesiReferences
[BSN] Badan Standarisasi Nasional. (2015). SNI No. 01-7111.1-2005. Makanan Pendamping Air Susu Ibu (MP-ASI) – Bagian 1: Bubuk Instan. Badan Standarisasi Nasional.
Ana, A. L., & Afifah, D. N. (2015). Kadar protein, nilai cerna protein in vitro dan tingkat kesukaan kue kering komplementasi tepung jagung dan tepung kacang merah sebagai makanan tambahan anak gizi kurang. Journal of Nutrition College, 4(4), 365–371.
Anwar, C., & Aprita, I. R. (2023). Evaluation Of Physical And Sensory Properties Of Purple Gadung Flour (Dioscorea Hispida Dennst) Flakes With Variations In Temperature And Length Of Roasting. Serambi Journal of Agricultural Technology (SJAT), 5(2), 153–166.
Bandyopadhyay, T., Jaiswal, V., & Prasad, M. (2017). Nutrition potential of foxtail millet in comparison to other millets and major cereals. National Institute of Plant Genome Research (NIPGR). Aruna Asaf Ali Marg, New Delhi, India.
BPS. (2021). Produksi Jewawut di Indonesia: Data dan Analisis (BPS (ed.); BPS). BPS.
BPS. (2022). Statistik Pertanian Tanaman Serealia 2022 (BPS (ed.); BPS). BPS.
Budijanto, D. (2023). Profil Kesehatan Indonesia 2018. Kementerian Kesehatan Republik Indonesia.
Demando, G. (2019). Potensi tanaman jewawut sebagai sumber karbohidrat terbarukan dan bioaktivitasnya sebagai anti hipertensi. Khazanah Intelektual, 3(3), 355–370.
Dewi, A. A. T., Sumarto, S., & Kunaepah, U. (2017). Sifat organoleptik, kadar kalsium, kadar protein, dan sifat fisik MP-ASI bubur instan bayi substitusi tepung ikan pepetek. Media Informasi, 13(1), 43–52.
Faroj, M. N. (2019). PENGARUH SUBSTITUSI TEPUNG IKAN TERI ( STOLEPHORUS ). Jurnal Media Gizi Indonesia, 14(1), 56–65.
Fauzi, M. (2019). Karakteristik fisikokimia dan organoleptik flake berbahan tepung jagung (Zea mays L.), tepung kacang hijau (Phaseolus radiatus), dan labu kuning LA3 (Cucurbita moschata). Jurnal Penelitian Pascapanen Pertanian, 16(1), 31–43. https://doi.org/10.47349/jbi/17012021/57
Firdamayanti, E., & Srihidayati, G. (2021). Analisis organoleptik produk kaldu bubuk instan dari ekstrak ikan malaja (Siganus canaliculatus). Perbal: Jurnal Pertanian Berkelanjutan, 9(2), 132–137.
Husain, N., Azis, R., & Engelen, A. (2020). Karakteristik bubur bayi instan berbahan dasar tepung besar merah dengan penambahan ekstrak daun kelor (Moringa oleifera Lam.). Journal of Agritech Science, 4(1), 30–42.
Jin, W., Cai, W., Zhao, S., Gao, R., & Jiang, P. (2023). Uncovering the differences in flavor volatiles of different colored foxtail millets based on gas chromatography-ion migration spectrometry and chemometrics. Current Research in Food Science, 7(100585). https://doi.org/10.1016/j.crfs.2023.100585
Liu, M., Wang, Z., Zhang, L. eez. (2018). Nutritional properties and sensory evaluation of Setaria italica-based infant cereals. Food Science and Technology International, 24(6), 547–554.
Lydia Pramitha, J., Jeeva, G., Neethu, F., & Ravikesavan, R. (2023). Revitalization of small millets for nutritional and food security by advanced genetics and genomics approaches. Frontiers in Genetics, 13(1), Article 1007552. https://doi.org/10.47349/jbi/15022019/177
Ma, Q., Wang, J., Cheng, L., Li, Y., Zhang, Q., Li, H., Han, Y., & Zhen, X. (2022). The potential function of SiLOX4 on millet discoloration during storage in foxtail millet. Agriculture, 12(8), 1283.
Nur Miyana, Yanti Meldasari Lubis, S. N. (2021). Karakteristik Uji Organoleptik, Uji Mineral Kalsium dan Angka Kecukupan Gizi Bubur Bayi Berbasis Tepung Pisang Kepok Dan Tepung Kacang Hijau. Ilmiah Mahasiswa Pertanian, 6(4), 501–510.
Restiara Tamrin, S. P. (2015). Foxtail millet: Nutritional and eating quality, and prospects for genetic improvement. Agricultural Science and Engineering, 37(4), 326–330.
Sachdev, N., Goomer, S., Singh, L. R. (2021). Foxtail millet: a potential crop to meet future demand scenario for alternative sustainable protein. Journal of the Science of Food and Agriculture, 101(3), 831–842.
Saleh, A. S., Zhang, Q., Chen, J., & Shen, Q. (2021). Millet grains: Nutritional quality, processing, and potential health benefits. Comprehensive Reviews in Food Science and Food Safety, 14(3), 429–445. https://doi.org/10.1111/crfs.12256
Singh, B., & Rajput, R. (2023). Review - Effects of Food Processing on Nutrients. Current Journal of Applied Science and Technology, 42(46), 34–49. https://doi.org/10.9734/CJAST/2023/v42i464292
Sukmawati, Adriyani Adam, A. N. A. (2022). Indeks glikemik dan serat mi subtitusi tepung jewawut dan beras merah. Jurnal Media Gizi Pangan, 29(2), 41–46.
Tensiska, H. M. (2016). Physicochemical Properties of Pregelatinized Corn Flour and Its Application on Instant Porridge Production. Jurnal Penelitian Pangan, 11(1). https://doi.org/10.24198/jp2.2016.vol1.1.03
Zhang, Y., Yang, N., Fray, R. G., Fisk, I., Liu, C., Li, H., & Han, Y. (2018). Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry. Journal of Cereal Science, 82(3), 8–15. https://doi.org/10.1016/j.jcs.2018.05.003
License
Copyright (c) 2025 Mufti Hatur Rahmah, Dian Aulia, Hermin Pondo Pasoso’, Winarty
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with Jurnal Penelitian Pendidikan IPA, agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License (CC-BY License). This license allows authors to use all articles, data sets, graphics, and appendices in data mining applications, search engines, web sites, blogs, and other platforms by providing an appropriate reference. The journal allows the author(s) to hold the copyright without restrictions and will retain publishing rights without restrictions.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in Jurnal Penelitian Pendidikan IPA.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
