The Development of Torbangun Flour-Based Functional Supplementary Food for Breastfeeding Mother

Abstract

Breastfeeding mother requires more nutrients than non-breastfeeding mother. The aim of the study was to develop a torbangun-based supplementary food product in a form of a ready-to-eat food for breastfeeding mother with baby up to six months old and to to analyze characteristics of organoleptic properties, nutritional content, physical and microbiological properties. This study was a single factor experiment with completely randomize design. Product was made from corn flour, isolated soy protein, skimmed milk powder and sugar powder. The product was formulated using three treatments and those were adding 9.6 g (F1) torbangun flour, 10.8 g (F2) and 12 g (F3). The results of this study indicated that the panelists preference by organoleptic test of F1, F2 and F3 products based on colour, taste, flavour, texture and overall was not significantly different (p>0.05). Most panelist (>95%) preferred and could accept the F3 product, which was added with 12 g torbangun flour. Therefore, this product was choosen and analyze further. The F3 product contained 376 kcal of energy in 100 g with water absorption index at 3.06 and the water solubility of 76.96%. Microbiological analyzes test showed that F3 was negative for E.coli, Salmonella and S.aureus, while the value of total plate count was still within tolerance.