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

Ibnu Malkan Bakhrul Ilmi, Firlia Ayu Arini, Dhebbi Novriyanti

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.

Keywords


Torbangun; Snack Bar; Iron; Calcium; Breastfeeding

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References


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DOI: http://dx.doi.org/10.52023/ijns.v1i1.2516

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