The Physical Properties of Instant Baby Porridge Made of Carrot (Daucus Carota) and Mocaf Flour (Manihot Esculenta Crantz) as Breast Milk- Complementary Foods (BM-CF): Sifat Fisik Bubur Bayi Instan Berbahan Dasar Wortel (Daucus Carota) dan Tepung Mocaf (Manihot Esculenta Crantz) sebagai Alternatif Produk MP-ASI

Fatimah, Ai Imas Faidoh Fatimah
Ayu Lestari, Feni
Hutami, Rosy

Jurnal Sains Indonesia
Vol. 3 No. 2 (2022): Volume 3, Nomor 2, 2022 (Juli)

Supplementary foods that are recommended for the growth and development of babies aged 6-24 months or popularly known as complementary foods, one of which is instant porridge. The materials chosen to be used as raw materials for instant porridge are ingredients that have nutrients that support the growth and development of babies. The combination of carrots and modified cassava flour has the potential to be the raw material for making instant porridge as breast milk-complementary foods (BM-CF). The purpose of this study was to determine the physical characteristics of instant porridge (BM-CF) made from carrots (Daucus carota) and modified cassava flour. The study was conducted using a Completely Randomized Design (CRD) with one factor and three levels of treatment with the physical properties tested bulk density, water absorption, and rehydration time. The results showed that the best porridge formulation was F3 (20:30) with a water absorption characteristic of 269.25%, a specific gravity of 0.41 g/mL, and a rehydration time of 24.78 seconds.9