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Foodstuffs rich in lactogogum are very useful in increasing milk production, especially in postpartum mothers. This study studied the effect of a mixed drink of katuk leaves, papaya leaves, and green beans on increasing breast milk production and weight growth of baby mice. This type of research is an experimental RAL with four treatments and three repetitions on female mice of the DDY strain aged 2,5–3 months, a total of 32 mice with six mice each. Mice were divided into four groups, two treatment groups and two control groups. Its treatment for 12 days postpartum. Data analysis used ANOVA and continued with the Duncan test at a 5% confidence interval. The study results found that there was a significant difference in the average milk production of the mother mice in the four groups (p= 0,003); there was no difference in the average total weight gain of mice during the four groups (p= 0,187). In conclusion, giving a functional drink a mixture of katuk leaves, papaya leaves, and green beans has the same potential as commercial katuk leaf extract but has not increased breast milk production in mice. Suggestion, further research is needed to measure prolactin hormone levels and milk quality

One solution to overcome the problem of malnutrition in Indonesia is to provide nutritional interventions by adding micronutrient supplementation to food or beverages. This study aims to develop functional drinks from local food (Moringa leaves, tolo beans, and corn) as additional food ingredients for children aged 2-5 years. The first stage of the research carried out tolo bean germination, while in the second stage the study determined the formulation of a local food-based functional drink with four levels of treatment, namely 0% (T1), 5% (T2), 7.5% (T3), 10% (T4). ) Moringa leaves to total formula drinks. Organoleptic tests were carried out by 30 somewhat trained panelists from level 2 students of the DIII and DIV Nutrition study programs. Formulations that were acceptable to the panelists were the T2 formulation with a composition of 50% corn, 50% tolo beans, 5% Moringa leaves, 5% powdered milk, and 10% granulated sugar. The nutritional value of the tolo bean-based functional drink (T2) is 245,95kcal of energy, 8,57gr of protein, 5,25gr of fat, and 41,1 gr of carbohydrates, and 458,71ppm of phenol content per 250ml. With the addition of 5%, Moringa leaves it produces color, aroma, taste, consistency, and acceptance that is most liked by panelists and resembles a drink without the addition of Moringa leaves. It is necessary to carry out further studies related to microbiological tests on functional drinks made from local food so that they can meet the applicable SNI.

Sosis adalah makanan favorit keluarga, dari anak-anak hingga orang dewasa. Perlu dilakukan inovasi untuk menciptakan produk sosis dengan diversifikasi pangan menggunakan bahan pengganti ikan yang mengandung nilai gizi yang tinggi sebagai sumber protein, mudah dicerna dan rendah kolesterol. Jadi salah satu upaya untuk membuat sosis ikan lele yang menarik dengan menambahkan pewarna alami dari ekstrak sayur wortel, bayam, dan bit untuk menghasilkan sosis berwarna-warni dan sehat. Penelitian ini dilakukan pada bulan Juni 2016. Desain penelitian ini Eksperimen dengan completely randomized design (CRD) 4 perlakuan dan 3 ulangan. Hasil penelitian menunjukkan ada pengaruh penambahan beberapa pewarna alami untuk warna, rasa, tekstur, dan tingkat kesukaan sosis ikan lele (α=0,05). Hasil uji organoleptik, sosis ikan lele yang dipilih oleh penambahan ekstrak bit 12,6%. Untuk tingkat preferensi sosis warna anak sejak dini juga memiliki sama Peringkat sebanyak 80%. Adapun rasa sosis dengan penambahan bit dan ekstrak wortel, 100% dari anak-anak menghabiskan itu. Nilai-nilai pada analisis nutrisi per 100 gram ikan lele sosis terpilih: energi 158 kkal, 12,1% protein, 8,63% lemak, 8.02% karbohidrat.