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Mixed Food Ingredients Formulation Based on Soybean, Brown Rice, and Kepok Banana for Complementary Food with Breastfeeding

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Editorial team

Hasan Taswin Arief, S.Sos

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Mixed Food Ingredients Formulation Based on Soybean, Brown Rice, and Kepok Banana for Complementary Food with Breastfeeding

Complementary feeding of breastmilk (MP-ASI) is important for infant growth by paying attention to both its shape and quantity. The development of complementary foods is carried out through the development of additional food formulas that are in accordance with children's nutritional standards in the form of mixed food ingredients (BMC). This study aims to obtain a formula for mixed food ingredients based on soy flour, brown rice flour, and Kepok banana flour which have caloric and protein values that meet the nutritional needs of children over 6 months old. This research consists of 4 stages, namely: making BMC formula, BMC proximate test, organoleptic analysis using hedonic test, and microbiological test of the selected formula. The BMC ingredients consist of soy flour, brown rice flour, kepok banana flour, skim milk, powdered sugar, and olive oil. This study consisted of 3 formulas with different levels of soy flour, brown rice flour, and kepok banana flour. The ratio of soy flour: brown rice flour: kepok banana flour: skim milk: sugar flour: olive oil in Formula 1 (F1) is 30: 15: 15: 30: 5: 5; F2 is 25: 20: 15: 30: 5: 5; and F3 is 25: 15: 20: 30: 5: 5. Based on the proximate test, the three formulas have met the SNI MP-ASI 01-7111.1-2005 standards for water content. Meanwhile, the ash and carbohydrate content is higher than the SNI. For protein content, F3 is in accordance with SNI, but F1 and F2 are above SNI. For fat content F1 and F2 are in accordance with SNI, but F3 is above SNI. Based on the organoleptic results, F3 has the highest score for all parameters. Based on microbiological tests, F3 is in accordance with the SNI MP-ASI 01-7111.1-2005 standards for MPN coliform, Escherichia coli, Salmonella sp, and Staphylococcus aureus parameters.

Keywords: Mixed food ingredients, brown rice, soybeans, complementary foods, kepok banana.

Author: Intan Nurul Azni
Journal: http://jurnal.usahid.ac.id/index.php/teknologi_pangan/issue/view/28

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