Formulation and characterization of instant complementary food for breast milk from red sorghum flour (Sorghum bicolor (L) Moench) and papaya puree (Carica Papaya Linn)
Diki Nanang Surahman(a*), Wisnu Cahyadi(b), Tannia Mega Fernanda(b), Taufik Rahman(a), Abdul Muti Sazali(3)

a) Research Center for Appropriate Technology
Indonesian Institute of Sciences
Jl. K.S. Tubun No. 5 Subang
*diki.lucky[at]gmail.com

b)Program Study of Food Technology
Faculty of Technic
Pasundan University
Jl. Setiabudhi No. 193 Bandung

c)Department of Air Transport Management
Aviation Polytechnic of Surabaya
Jl. Jemur Andayani I/73 Surabaya

Abstract

The purpose of this study was to obtain the best formulation and conduct physicochemical, organoleptic and microbiological testing of complementary food products based on red sorghum flour and California papaya fruit. Preliminary research was conducted to determine the levels of tannin and phytic acid in red sorghum flour, as well as the determination of the upper and lower limits of the expert design program using hedonic tests. The main research was conducted to find out the best formulation using the expert design program with the D-optimal Mixture Design method. Preliminary research results showed that tannin and phytic acid levels in red sorghum flour were still within normal limits, and a formulation was chosen to be included in the application design expert. From 8 formulations, then obtained 1 optimal formulation. Based on the analysis results obtained 3.84% water content, 3.70% ash content, 37.25% starch, 15.57% protein, 4.21% fat, 30.66% total sugar content, crude fiber 0.43% , 7.54% dietary fiber, beta-carotene 0.58 mg/kg, iron content 6.19 mg/100g, and calcium levels 640.80 mg/100g, kamba density 0.71 g/mL, rehydration time 249 s, 182% water absorption, peak viscosity 664 cP, 98cP hot paste viscosity, 566 cP breakdown, 77cP cold paste viscosity, and -21 cP setback, coliform contamination 4.3 MPN/g, ALT 3.4x104 colony/g, Staphylococcus aureus <10 colony/g, and negative contamination of Salmonella sp. Organoleptic color parameters 4.33, aroma 4.13, taste 4.33, and texture 4.4. An optimal formulation for complementary food products using 12.25% of red sorghum flour and 5.75% of papaya. Organoleptic test results showed that complementary food formula could be accepted by panelists

Keywords: instant porridge, red sorghum, papaya, formulation, complementary food

Topic: AGRICULTURAL PRODUCT TECHNOLOGY