Open AccessFormulation and production costs optimization of complementary food for breast milk from red sorghum flour (sorghum bicolor l.), red bean flour (phaseolus vulgaris l.) and mungbean flour (phaseolus radiatus l.) using linear programming method
Author(s) -
Diki Nanang Surahman,
Yusman Taufik,
Dwitami Puspa Nudianti,
Tahminur Rahman
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/672/1/012057
Subject(s) - phaseolus , food science , mathematics , absorption of water , organoleptic , instant , sorghum , chemistry , horticulture , biology , botany , agronomy
The purpose of this study is to obtain the optimal instant porridge for babies formulation using a linear programming method. The research has been conducted in two stages. Preliminary research aims to determine the characteristics of the raw materials to use. The main research has been conducted by determining the instant porridge for babies formulation using the linear programming method. The responses studied include chemical, physical, microbiological and organoleptic responses. The results show that instant porridge for babies formulation 3 (red sorghum flour 9%, red bean flour 3.6% and mung bean flour 5.4%) is the selected formula with a production cost of Rp. 1.319, - / 100 grams with the results of the analysis including the chemical response having a water content of 1.35%; ash content 3.62%; protein content 19.92%; fat content 1.44%; carbohydrate content 73.67%; and crude fiber content of 1.11%. Physical responses include rehydration time of 45.8 seconds; bulk density value 0.85 g / ml; water absorption 3.19 g / g; and 1.87 g / g oil absorption. The microbiological response which has a TPC value of 9x10 2 CFU/ml and Salmonella sp was not identified. The formulation 3 fulfills the highest protein needs with 33.22%.