UJI TURNITIN Characteristic Organoleptic Properties of Instant Baby Porridge High in Protein and Betacarotene

Abstract

Background and Objective: Breast milk is able to meet the needs of a baby only until the baby reach 6 months of age. After that, the milk production decreases in the mother, while the babyʼs needs increase with the babyʼs age and weight. This study aimed to determine a formula for instant baby porridge as a complementary food to breast milk, in which snakehead fish meal and pumpkin flour are substituted due to their organoleptic characteristic properties. Materials and Methods: Ingredients used in this instant baby porridge are gelatinized corn flour, powdered milk, snakehead fish meal, pumpkin flour, refined sugar and palm oil. The processing of instant baby porridge with snakehead fish meal and pumpkin flour was done by using the dry mixing method. The average results of organoleptic testing were based on the color, texture and taste of the porridge and data were analyzed using a t-test. Results: The results showed that the best formula for its color was formula A, 6.3 (slightly yellow); for its scent, formula A, 5.0 (rather strong smell of fish and pumpkin); for its texture, formula A, 5.0 (rather smooth) and for its flavor, formulas C and D 4.8 (sweetish). Conclusion: It can be concluded that the best formula of instant baby porridge as a complementary food to breast milk, based on its organoleptic characteristic properties, is formula A, comprising 15% snakehead fish meal and 10% pumpkin flour.