Formulation of Snack Bar from Torbangun Leaf as Food Source for Iron and Calcium

.co ABSTRACT Indonesia has local unutilized food and it contains mineral, it is torbangun leaf. Consumption of torbangun leaf can increase level of several mineral such as iron, calcium, zink, and magnesium in breast milk. Torbangun leaf powder contains 70.77 mg iron; 1258.29 mg calcium; dan 97.42 mg Phosphor. Torbangun leaf also contains lactogogum which can stimulate breast milk gland on mother by proliferating secretion cell of mamari. Therefore the quality and quantity of breast milk could increase. Torbangun leaves can be developed into emergency food items such as snack bars. The aim of this study was to develop snack bar with substitution torbangun leaves. From trial error, torbangun leaf was substitution until 10 g, 15 g, and 20 g. The best formula was substituted 10 g torbangun leaf which 9.6% protein; 10.43% fat; 66.3% carbohydrate; 1006.54 mg calcium; and 44.76 mg iron, with total an energy was 397.47 kcal/100 g.


INTRODUCTION
Indonesia is prone to natural disaster. In When the natural disaster happen, the group of baby and toddler has to be given extra attention, it is because in refugee camp the probability of baby and toddler death is 2-3 times as high as any other age group (WHO, 2000). Death risk will be higher on babies and toddler who were having mal nutrition. The prevalence of mal nutritious toddlers in disaster area is because the babies do not get sufficient breast milk because they are separated with their others, breast milk cannot be produced and the bad of food needs fulfillment especially for breast feeding mother (Kementerian Kesehatan RI, 2012).
Emergency food in Indonesia is dominated by rice and instant noodle product.
Breast feeding mother need special care in fulfilling the nutrition to produce breast milk.
The content of breast milk is maintained by body with by taking the nutrition from the mother. If the provision of food for natural disaster victim does not get special attention it will cause nutritional problem for mother and toddlers. The nutrition problem prone to happen is osteoporosis and anemia. This is because calcium and iron are needed by mother to produce breast milk, so that breast feeding mother needs more calcium and iron than usual.
Indonesia has local unutilized food and it contains mineral, it is torbangun leaf.
Torbangun leaf also contains lactogogum which can stimulate breast milk gland on mother by proliferating secretion cell of mamari (Damanik et al., 2006). Therefore the quality and quantity of breast milk could increase (Damanik, 2005).
Low utilization of torbangun leaf is because torbangun leaf has bitter taste (Dewi, 2011). Therefore in this study, torbangun leaf istried to be utilized as snack bar in order to make it more appealing and can be supplement food for breast-feeding mother in refugee sites.  Stastistical Analysis. The sample was analized by using ANOVA, if it shows significant difference (α < 0.05) it was continued to Duncan test. Nutritional content was analyzed by using sample independen t-test.

RESULT AND DISCUSSION
This study was conducted through several steps, those were torbangun powder making, snack bar formula determination, organoleptic test and nutritional content analysis of the formula. Torbangun powder making process consisted of, torbangun leaf washing, blanching using hot water, drying in oven, grinding, and screening.
Torbangun powder was sorted and washed. After that torbangun leaf was blanched and dried using oven at the temperature of 60-65 o C for 5-7 hours. After being dried the leaf is ground into powder. It was screened using 80 mesh screener. The making of torbangun powder is a modification from the procedure of torbangun powder making conducted by Dewi (2011). In study conducted by Dewi (2011) drum dryer as drying method was used. In this study modification was done which is blanching and dried in oven. The product of torbangun powder had 9,84% water content, 12,7% ash, 19,5% protein, 7,76% fat, 50,2% carbohydrate, 1203,83 mg calcium and 262,01 mg iron.