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This study aims to obtain the best formulation and conduct physicochemical, organoleptic and microbiological testing of instant baby complementary food products based on red sorghum flour and papaya. The preliminary research was conducted to determine the upper and lower limits of the expert design program using hedonic tests. The main research was carried out to find the best formulation using the expert design program with the D-optimal Mixture Design method. The result of the preliminary research has shown that the chosen formulation was included in the application design expert. There was one optimal formulation out of eight that had been obtained that is the one using 12.25% of red sorghum flour and 5.75% of papaya. Organoleptic test results showed that instant baby complementary food formula could be accepted by panellists.

iop conference series. earth and environmental science

Formulation and characterization of instant baby complementary food from red sorghum flour (Sorghum bicolor (L) Moench) and papaya puree (Carica papaya Linn.)