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Free fatty acid and microbial activity of weaning food from bread fruit ( Atocarpus communis ) and surly bean ( Mucuna pruriens L ) during storage was evaluated in this research. Variables of research were consisted of duration of storage on 2, 4, 6 and 8 weeks and also the using of polyetylene and alumunium foil. The result showed that product has fulfilled the SNI standard with level of : protein 15.42%, fat 6.74%, fiber 3.375%, water 3.63%, ash content 3.576% and carbohydrate 72.25. During storage, free fatty acid (FFA) level and microba  increased and had significant effects between two kinds of packaging material where alumunium foil tended to have a better effect than that of polyetylene. Keywords : weaning food, bread fruit, slury bean, storage

PENGUJIAN ASAM LEMAK BEBAS DAN AKTIVITAS MIKROBA PADA BMC-MP-ASI BUAH SUKUN DAN KACANG BENGUK SELAMA PENYIMPANAN