| Summary: | Infants aged 6 months and above not only need breast milk to fulfill the
nutritional needs, but also need complementary foods. One form og complementary
foods is an instant baby porridge. Generally instant baby porridge made from rice
flour as a source of carbohydrate and skim milk as a protein source. In order to utilize
local food, in this research, mocaf is used as carbohydrate substitution and catfish
flour as protein substitution. The purpose of this research is to determine the instant
baby porridge with rice flour and mocaf ratio and skim milk and catfish flour ratio
which are preferred by panelists and to know the characteristics of the sensory,
physical, and chemical in baby porridge instantly generated.
Instant baby porridge made with the formulation. It analyzed later include
sensory analysis of preferences and descriptive to determine the ratio of rice flour and
mocaf preferred and ratio of skim milk and catfish flour appropriate, physical analysis
include real density, viscosity, and water-binding capacity, and also chemical analysis
including moisture content, protein, fat, ash, carbohydrate by difference, and HCN.
The results showed that variation of skim milk and catfish flour do not give
significant effect on the physical and sensory properties of instant baby porridge.
Instant baby porridge that elected is the one with rice flour and mocaf ratio 0f 50:50
and skim milk and catfish flour ratio of 80:20. The physical characteristics of instant
baby porridge that elected are real density (0,57g/mL), viscosity (3356 cP), waterbinding
capacity (2 g/g), the chemical characteristics of water content 6,04 (%wb),
protein 15,41 (%db), fat 11,03 (%db), ash 2,92 (%db), carbohydrate by difference
64,65 (%db), and HCN 11,21 (ppm).
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