Update Artikelilmiah: 41803

OLIVIA KATHLEEN GIRSANG

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Abstrak (Bhs. Indonesia)

Latar Belakang: ASI adalah makanan terbaik pada masa 6 bulan pertama kehidupan manusia. Pada tahun 2021, hanya 56,9% bayi di Indonesia mendapatkan ASI eksklusif. Salah satu faktor yang dapat menghambat pemberian ASI eksklusif adalah ASI yang tidak mencukupi jumlahnya. Torbangun adalah laktagogum yang dapat memperlancar ekskresi ASI. Es krim ekstrak daun torbangun merupakan produk pangan yang dapat mengatasi masalah pemberian ASI. Tujuan penelitian ini adalah menentuan formula terbaik, sifat hedonik, overrun, waktu leleh, kadar flavonoid dan kadar protein es krim ekstrak daun torbangun. 
Metode: Mtode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) faktorial. Terdapat 9 formula dengan 3 kali ulangan yang di uji duplo. Protein, flavonoid, overrun dan waktu leleh di analisis ragam anova, sedangkan organoleptik dengan menggunakan uji Friedman. Uji lanjutan digunakan Duncan’s Multiple Range Test. Penentuan formula terbaik menggunakan uji indeks efektivitas
Hasil: Terdapat pengaruh sangat nyata perlakuan rasio daun torbangun dan air serta persentase penambahan ekstrak terhadap mutu hedonik, hedonik warna, flavonoid, protein, overrun dan nyata terhadap waktu leleh. Formula es krim ekstrak daun torbangun terbaik yaitu es krim yang dibuat dengan penambahan 12% ekstrak daun torbangun dengan perbandingan 1:1 (daun:air). Fomula tersebut memiliki kandungan total flavonoid 21,6mgQE/100g produk dan total protein sebanyak 5,5%. Formula tersebut dapat diberikan sebanyak 363g untuk mencukupi kebutuhan harian protein tambahan ibu menyusui.
Kesimpulan: Es krim ekstrak daun torbangun memiliki potensi sebagai makanan tambahan tinggi flavonoid dan protein berpotensi memperlancar ASI bagi ibu menyusui.

Abtrak (Bhs. Inggris)

Background: Breast milk is the best food during the first 6 months of human life. In 2021, only 56.9% of babies in Indonesia got exclusive breastfeeded. One of the factors that can hinder exclusive breastfeeding was insufficient milk. Torbangun is a lactagogue that can facilitate the excretion of breast milk. Torbangun leaf extract ice cream is a food product that might overcome the problem of breastfeeding. The purpose of this study was to determine the best formula, organoleptic properties, overrun, melting time, total flavonoids and total protein of torbangun leaf extract ice cream.
Methods: The research method used was a factorial randomized block design (RBD). There were 9 formulas with 3 replications that were tested in duplo. Protein, flavonoids, overrun and melting time were analyzed using Anova variance, while the organoleptic method used the Friedman test. The follow-up test used Duncan's Multiple Range Test. Determination of the best formula using the effectiveness index test
Results: There was a very significant effect of the ratio of torbangun leaves: water and the percentage of extract addition on hedonic quality, hedonic color, flavonoids, protein, overrun and significantly on melting time. The best torbangun leaf extract ice cream formula is ice cream made with the addition of 12% torbangun leaf extract with a ratio of 1:1 (leaf:water). The formula contains a total of 21.6 mgQE/100g of product flavonoids and 5.5% total protein. The formula can be given as much as 363g to meet the daily additional protein needs of nursing mothers.
Conclusion: Torbangun leaf extract ice cream has potential as a food additive high in flavonoids and protein which has the potential to facilitate breastfeeding for nursing mothers.

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