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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA)
Pasoso’, Hermin Pondo
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Materials Science & Nanotechnology Physics

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Organoleptic Characteristics and Nutritional Content of Instant Baby Porridge Made from the West Sulawesi Local Cultivar of Foxtail Millet (Setaria italica L.) Rahmah, Mufti Hatur; Aulia, Dian; Pasoso’, Hermin Pondo; Winarty, Winarty
Jurnal Penelitian Pendidikan IPA Vol 11 No 5 (2025): May
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i5.9533

Abstract

Instant baby porridge is a popular complementary food due to its convenience. Typically made from rice flour, alternatives like Foxtail Millet (Setaria italica) offer higher levels of protein, calcium, and phosphorus. This study analyzes the organoleptic characteristics and nutritional content of instant baby porridge made from Foxtail Millet, aiming to offer a nutritious alternative to rice-based products for breastfed infants. Two formulations were tested: F1 (60% Foxtail Millet, 20% chicken, 20% corn) and F2 (60% Foxtail Millet, 20% anchovy, 20% mung bean). Organoleptic tests showed F1 to be the most preferred formulation. Nutritional analysis of F1 revealed 8.50% moisture, 3.37% ash, 14.63% protein, 2.84% fat, 71.51% carbohydrate, 62.2% digestible carbohydrates, and 9.31% crude fiber. The study found Foxtail Millet-based porridge to be a promising alternative to rice, providing better nutritional value. Furthermore, the utilization of local Foxtail Millet contributes to food diversification and strengthens local food security in Indonesia by harnessing an underutilized, nutrient-rich resource. This research highlights the potential of Foxtail Millet to support both infant nutrition and local food resilience.
Co-Authors Aulia, Dian Rahmah, Mufti Hatur Winarty, Winarty