Proceeding International Webinar “The International Conference on Lactation Management (ICLM) in Covid-19 Pandemic Era"

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

the tea that has been made with a brewing time of thirty minutes at a temperature
of 100oC. After obtaining the absorbance measurement results using a UV-Vis
spectrophotometer, calculations were carried out using the % inhibition formula.
The test results using a UV-Vis spectrophotometer are presented in (Table 2).

Table 2. Absorbance of DPPH in Herbal Tea Steeping

Concentration Sample Absorbance Control % DPPH IC 50
(µg/mL) Absorbance inhibition (µg/mL)

50 0,875 0,957 4,27 1704,644928
75 0,866 0,957 5,21
100
0,862 0,957 5,63
125
0,856 0,957 6,25
150
0,847 0,957 7,19

After obtaining the absorbance to see the high antioxidant activity of the
infusion of dragon fruit peel tea and kelakai leaves, it can be seen from the IC50
value by making a curve with a ratio of % inhibition (y) and concentration
(μg/mL) ️ in ️ the sample. So that the linear regression equation y=bx +a will be
obtained. Then the curve of the relationship between % inhibition and
conce️ntration ️(μg/mL) ️in ️the️ ️bre️we️d ️te️a ️sample️ ️is ️pre️se️nte️d ️in ️image️ ️5 ️and ️6.

100.00 VitaminC
60.00
y=6.8182x+6.4628
R²=0.831

40.00

10 12 14
Concentration (µg/mL)

Figure 5. The correlation curve of % inhibition with Concentration on vitamin C

239

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

Sample

y=0.0276x+2.9518
8.00 R²=0.9837

6.00

4.00

2.00

50 100 150 200
Concentration(µg/mL)

Figure 6. The curve of the relationship between % inhibition with the concentration of steeping
tea

By obtaining a linear line from the steeping sample of dragon fruit peel tea and
kelakai leaves, the minimum concentration that can reduce free radicals 50%
against DPPH is as follows:

Tabel 3. Comparison of IC50 Valuesinfusion of Combination Tea of Dragon Fruit Peel and

Kelakai Leaves and Vitamin C

Sample IC50 Value(μg/mL)

Combination Tea of Dragon Fruit Peel and 1704,65
Kelakai Leaves

Vitamin C 6,38

Based on the results of the study, it was found that the combination of dragon
fruit peel and kelakai leaves tea products had good antioxidant activity to ward off
free radicals. It can be seen that at a concentration of 150 g/mL has the ability to
inhibit free radicals of 7.19%. The greater the concentration, the higher the
inhibition ability.

Although the effectiveness of the brewing tea is not as high as pure vitamin C,
the serving of 2.5 g/100 ml (25,000 ppm) ready to serve is able to ward off free

240

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

radicals. Compared to similar research conducted by Purwanti (2019), the
antioxidant ability of herbal teas is higher than black tea with 3 different
packaging trademarks, namely Goalpara black tea (A), Walini black tea (C) from
PTPN VIII Bandung, Dempo black tea (B) comes from PTPN VII South Sumatra,
DPPH (Sigma-Aldrich).

CONCLUSION

The combination tea of dragon fruit peel and kelakai leaves is an innovation
made as a functional drink that can boost the immune system for breastfeeding
mother. With the potential of the nutrients it contains in the form of natural
antioxidants. Based on the research that has been done, it can be concluded that
the herbal tea of dragon fruit peel and kelakai leaves contains natural antioxidants
that are good for consumption. The results of the organoleptic test carried out on
30 untrained panelists obtained the average results, namely the level of preference
of the panelists to taste was somewhat like, aroma was rather like, powder color
was very like, and steeping color was very like.

In addition to having the main advantage as a natural antioxidant functional
drink if consumed 2-3 times a day, the combination of dragon fruit peel and
kelakai leaves tea also has several other advantages, including as a food
diversification product based on local local food, as well as empowering fruit
waste that has the potential for health.

ACKNOWLEDGEMENT

This study was supported by Nutrition Department, Health Polytechnic of East
Borneo and this support is highly appreciated.

REFERENCES

Astawan, M., Kasih, A.L., (2008). Khasiat Warna-warni Makanan, Jakarta:
PT.Gramedia Pustaka Utama, Hal 31.

Astawan M. (2011). Pangan Fungsional untuk Kesehatan yang Optimal. Fakultas

241

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

Teknologi Pertanian IPB, Bogor
Chai, T., Panirchellvum, E., Ong, H., & Wong, F. (2012). Phenolic Contents and

Antioxidant Properties of Stenochlaena palustris, an Edible Medicinal
fern. Botanical Studies, 53, 439–446.
Dewi, T. O. A. (2019). UJI ANTIOKSIDAN SEDIAAN TEH CAMPURAN TEH
HIJAU (Camellia sinensis), DAUN SIRSAK (Annona muricata L.) DAN
DAUN PANDAN (Pandanus amaryllifolius Roxb.) SEBAGAI PERISA
ALAMI Aptika. 2(2), 71–76.
Erwin, Anggraeni, D., & Suryani. (2016). Chemical Analysis and Antibacterial
Activity of the Ethanolic Extract of Stenochlaena palustris. Scholars
Research, 8(1), 233–236.
Hariyadi, P. (2006). Pangan Fungsional Indonesia. Skripsi : Institut Pertanian
Bogor
Ho, R., Teai, T., Bianchini, J.-P., ️Lafont, ️R., ️& ️Raharive️lomana, ️P. ️(2010). ️Fe️rns : ️
From Traditional Uses to Pharmaceutical Development, Chemical
Ide️ntification ️ of ️ Active️Principle️s ️ Fe️rns : ️ From ️ Traditional ️ Use️s ️ to ️
Pharmaceutical Development, Chemical Identification of Active. Issues
and Applications, 321–346. https://doi.org/10.1007/978-1-4419-7162-3
Ihromi, S., Asmawati, A., Sinthia Dewi, E., & Muliatiningsih, M. (2019). Teh
Bubuk Herbal Daun Ashitaba Dan Kulit Buah Naga. Jurnal Agrotek
Ummat, 6(2),83. https://doi.org/10.31764/agrotek.v6i2.1220
Neamsuvan, O., Sengnon, N., Seemaphrik, N., & Chouychoo, M. (2015). A
Survey of Medicinal Plants Around Upper Songkhla Lake, Thailand. Afr J
Tardit Complement Altern Med, 12, 133–143.
Noor, F. A., & Jahan, S. (2017). Note on the Use of Stenochlaena palustris (Burm.
f.) Bedd. (Blechnaceae) by a Chakma Tribal Healer of Khagrachari
District, Bangladesh to Treat Testicular Atrophy. Ethnophatmacological
Note, 1(1), 13– 14.
Oktaviani, E. P., E. Purwijatiningsih, dan F. S. Pranata. (2014). Kualitas dan
Aktivitas Antioksidan Minuman Probiotik dengan Variasi Ekstrak Buah
Naga Merah (Hyloreceus polyrhizus). Jurnal Teknobiologi 1(1):1-15.

242

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

Purnomo, B. E., Hamzah, F., & Johan, V. S. (2016). PEMANFAATAN KULIT
BUAH NAGA MERAH (Hylocereus polyrhizus) SEBAGAI TEH
HERBAL. Jom Faperta, 3 (2), 1–10.

Purwanti, L. (2019). PERBANDINGAN AKTIVITAS ANTIOKSIDAN DARI
SEDUHAN 3 MERK TEH HITAM (Camellia sinensis (L.) Kuntze)
DENGAN METODE SEDUHAN BERDASARKAN SNI 01-1902-1995.
Jurnal Ilmiah Farmasi Farmasyifa, 2 (1), 19–25.
https://doi.org/10.29313/jiff.v2i1.4207

Rahayu, D. A. M. (2017). Pemanfaatan Daun Kelakai Sebagai Teh Penambah
Darah. Journal Ilmiah Kanderang Tingang, 8(1), 8–10.
http://dx.doi.org/10.1016/j.tws.2012.02.007

Rahmadiliyani, N., & Audita, D. (2018). Konsumsi Daun Kelakai (Stenochlaena
pallustris) Pada Produksi ASI. Jurnal Kesehatan Indonesia, 7(2).

Saati, E. A. (2009). Identifikasi Dan Uji Kualitas Pigmen Kulit Buah Naga Super
Merah (Hylocareus costaricensis) pada Beberapa Umur simpan Dengan
Perbedaan Jenis Pelarut. Direktorat Penelitian dan Pengabdian
Masyarakat._JIPTUMMDPP M. UMM. Malang.

Sasmito, B. B. (2020). PENGARUH SUHU DAN WAKTU PENYEDUHAN
TEH HIJAU DAUN Sonneratia alba TERHADAP AKTIVITAS
ANTIOKSIDANNYA. JFMR-Journal of Fisheries and Marine Research,
4(1), 109–115. https://doi.org/10.21776/ub.jfmr.2020.004.01.16

Sayni, Octavia Marcelina. (2020). Pengaruh Konsumsi Kelakai Terhadap
Produksi ASI dan Kadar Hemoglobin Pada Ibu Post Partum : Systematic
Review. Manuskrip. Poltekkes Kemenkes Kalimantan Timur.

Scale, R. (2011). PEMANFAATAN DAUN MANGGA ARUM MANIS
(Mangifera indica L.) SEBAGAI MINUMAN TEH CELUP. FaST- Jurnal
Sains Dan Teknologi Vol. 3, No.1, Mei 2019., 3(1), 59–66.

Sharma, Preeti et al. (2013). White Tea: Offering Something New to Your Health.
India: Pharm Aspire

Supriatna, Jatna. (2008). Melestarikan Alam Indonesia. Jakarta: Yayasan Pustaka Obor.

243

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

APPLICATION OF FOOD MODIFICATION TECHNIQUES IN LOMESA
SNACK BARS AS A FUNCTIONAL FOOD ALTERNATIVE FOR
BREASTFEEDING MOTHERS

Singgih Dwi Karsono*, Mujahadatul Fitriya2, Muthmainnah Hasanuddin Usman3,
Rif’atul Amini4

1*,2,3,4 Nutrition Department, Health Polytechnic Ministry of Health East Kalimantan,
Samarinda 75391

Authors correspondence: Singgih Dwi Karsono +6282154040032
([email protected])

Abstract: According to data from the Ministry of Health in 2020, the
achievement of exclusive breastfeeding in infants aged <6 months in Indonesia is
66.1%. Recorded in 2020 for East Kalimantan Province the coverage of exclusive
breastfeeding in infants <6 months is 76.1%. A form of effort to help increase
exclusive breastfeeding coverage is by providing nutritious food for breastfeeding
mothers, one of which is by local food modifications that have a function as
galactogogue and immunity for breastfeeding mothers. This research aims to
produce snack bar products into galactogogue food and immune enhancers and
have good nutritional value. The methodology was experimental research by
making processed snack bars using a modified formula of tolo beans: red beans:
banana heart each 45%: 30%: 25%. Next is organoleptic testing and calculation of
the nutritional value of the product. Obtained the result that the formula chosen
can be accepted in terms of taste, aroma, texture, and color. The contribution of
the nutritional value of the product is also good, especially nutrients that act as
galactogogue and increase immunity. In conclusion, snack bar products can be
used as galactogogue alternative food and immune enhancers for breastfeeding
mothers in this pandemic period because of high palatability and the contribution
of good nutrition.

Keyword: Breastfeeding; Tolo Bean; Red Bean; Snack Bar; Galactogogue

INTRODUCTION

Based on the Performance Report of the Ministry of Health of the Republic of
Indonesia shows that nationally, the coverage of infants aged less than 6 months
who get exclusive breast milk in 2020 is 66,1%. Recorded for East Kalimantan
Province the coverage of infants aged less than 6 months who get Exclusive
Breast milk in 2020 is 76,1%. The Covid-19 pandemic is one of the factors
inhibiting this goal, the pandemic resulted in social restrictions that have an
impact on the implementation of health services in integrated service posts and so

244

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

on (Kemenkes RI, 2020). Another fact in the field is that there are still many
mothers who experience inhibitions to breastfeed their babies exclusively until the
completion of one of them is due to lack of breast milk production (Winatasari
and Mufidaturrosida, 2020).

A form of effort to help increase exclusive breastfeeding coverage is by
providing nutritious food for breastfeeding mothers who have the benefit of
increasing breast milk production (galactogogue) and immunity. Nutrition is a
very important element so it must always be fulfilled so that the baby does not
experience malnutrition. Newborn babies up to 6 months only need breast milk as
a complement to their nutritional needs (Savitri, Dewi and Amalia, 2019). In the
current pandemic, the mother needs to pay attention to the body's immunity to
provide breast milk to the child in good health, therefore it is necessary to intake
nutrients that can increase immunity, namely proteins that play a role in the
formation of specific immunoglobulins (Ig) that play a role against viruses, as
well as some vitamins and minerals that fight and inhibit the growth of viruses
and bacteria including vitamin A, vitamin C, vitamin D, zinc, selenium, and iron.
The best way to get these nutrients is through the consumption of sources of
nutrients in foods such as fruits and nuts (Sumarmi, 2020).

Red beans, tolo beans, and banana blossom are among the local Indonesian
food whose availability is abundant. Tolo beans have the second-highest protein
content under soybeans. But unfortunately, until now its utilization has not been
maximal and is seen as one eye by some people. It is added that tolo beans contain
a lot of nutritional content. One of them is to have low-fat levels, so it can reduce
the negative effects of the use of fatty food products (Tunjungsari, Tunjungsari
and Fathonah, 2019).

Red beans also include local food that is easy to get because it has been grown
in all provinces in Indonesia. According to (Jaidin, 2020) Dried red beans are a
great source of complex carbohydrates, fiber, B vitamins (especially folic acid and
vitamin B1), calcium, phosphorus, iron, and protein. Red beans are also one type
of nuts that contain polyphenol bioactive compounds that have an antibacterial
activity that inhibits the growth of pathogenic bacteria. The high protein content

245

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

in nuts will help synthesize breast milk-producing hormones (prolactin) as well
for the release of breast milk (oxytocin) for breastfeeding mothers (Winatasari and
Mufidaturrosida, 2020).

The blossom of a banana is a flower produced by a banana tree that serves to
produce bananas. Banana blossom are generally discarded, although the potential
is used as an alternative food (Intisari and Rosnina, 2019). In terms of its
characteristics, banana blossom is safe to consume by breastfeeding mothers and
can facilitate the blood cycle (anticoagulant). Smooth blood circulation can
prevent the blockage of the milk ducts to facilitate the breast milk channel
(Suksesty, 2020).

The three potential foods above through food modification techniques can be
developed into alternative foods that are good for immunity and galactogogue for
breastfeeding mothers. Food diversification with food modification techniques,
one of which is flour-based potentially developed because it is easily accepted by
the community (Siahaya, Persulessy and Lilipory, 2021). A touch of technological
innovation towards non-rice food derived from local food sources is necessary.
One of them can be done by introducing local food as a functional food source
(Hassan, 2014).

One of the final forms of modified food products that are familiar and
practical is the snack bar. The snack bar is a stem-shaped snack made from a
mixture of some dry ingredients such as cereals, nuts, and fruits that are
commonly consumed in between meals (Putri, Hermanto and Ulfah, 2020).
According to (Aini, Sulaeman and Sinaga, 2020) The snack bar is one of the foods
that can be modified using local food ingredients. The selection of snack bar types
because can be used as an alternative to interludes that contribute ±10% of energy
needs per day and is of good high nutritional value for breastfeeding mothers.
Based on the background above, making the reason and goal of the Researcher is
to produce snack bar products resulting from the application of food modification
techniques that can increase breast milk production (galactogogue) and have good
nutritional value and as an alternative snack to increase immunity.

246

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

METHOD

Type of Research

This study is an experimental research with a modified formula of tolo beans:
red beans: banana heart 45%: 30%: 25% each.

Materials

The ingredient used in the manufacture of LOMESA Snack Bar is tolo bean
flour obtained from the drying process of tolo beans. Red bean flour is obtained
from the drying process of red beans. Banana heart flour is obtained from the
drying process of the banana heart. The banana juice is obtained from milk
bananas. These materials are obtained from traditional markets in the Samarinda
City area.

Research Procedure

Making Tolo Bean Flour
The making of tolo bean flour starts with the tolo beans sorted and washed

first then steamed for 3 minutes, place the steamed tolo beans on a baking sheet
that has been given a clean paper base then dry in the sun for ± 24 hours. Dried
tolo beans are removed and then sifted with 80 mesh filter.

Making Red Bean Flour
The making of red bean flour starts with the red beans sorted and washed first

then steamed for 3 minutes, placing the steamed red beans on a baking sheet that
has been given a clean paper base then dry in the sun for ± 24 hours. Dried red
beans are removed and then sifted with 80 mesh filter.

Making Banana Blossom Flour
The manufacture of banana blossom flour begins with the banana heart being

sorted first, peeled, cut into small pieces, and washed with salt water for 5

247

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

minutes. Then the banana heart is steamed for 5 minutes. Once steamed, place the
banana heart on a baking sheet that has been given a clean paper base and then
dried in the sun for ± 24 hours. Then the heart of the banana has dried in the oven
for 2 hours. Then it is set aside and sedated with a sying of 80 mesh.
Making Snack Bars

The making of a snack bar starts with the cooking of margarine, honey, and
banana juice on top of the Teflon that has been hot to boil and mix well. Put the
flour in a container with a formulation of 45% Tolo bean flour (45 grams), 30%
red bean flour (30 grams), and 25% banana heart flour (25 grams). Add the
cooked margarine, honey, and banana juice to a container filled with flour then
mix well until it forms a rinsed dough, print the dough in a baking sheet that has
been given a baking paper base, bake using the oven for 20 minutes over medium
heat. Remove the cooked dough and serve with pieces per serving/ 60 grams.

Then organoleptic tests were conducted / hedonic quality snack bar LOMESA
on 30 untrained panelists. Organoleptic tests includes texture, aroma, color, and
taste. Assessment scores are given based on hedonic test criteria. In this test, the
panelists were asked for their responses to scents, flavors, colors, and textures
with the scale used being 1 = very like, 2 = like, 3 = rather like, 4 = rather dislike,
5 = dislike, 6 = very dislike. Organoleptic test results were analyzed using SPSS
20 and Microsoft Excell, while the calculation of nutritional value and
contribution of the nutritional value of products to Nutrition Adequacy Figures
was conducted using the Indonesian Food Composition Table 2017, Nutrisurvey,
and Nutri 2008.

248

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

RESULT AND DISCUSSION
Organoleptic Properties

Organoleptic Properties of LOMESA Snack
Bar Color

Number of Panelists 15 11 12 2 0
(People) 5 Dislike
10 Very
Like Rather Like Rather Dislike
5 Dislike
0

0
Very Like

Panelist Rating

Figure 1: Organoleptic Properties graph of LOMESA Snack Bar Color
Resource: Primary Data 2020

Color
Color is a very important component in determining the quality and degree of

acceptance of a foodstuff, namely color. The determination of the quality of a
food depends on several factors, but before other factors are considered visually
the color factor appears first to determine the quality of food (Winarno, 2004).

Based on the results of the tests of the organoleptic nature of color in 30
panelists obtained an average of 3.4 (rather like). A total of 12 Panelists gave a
value of 4 (rather dislike) and 11 panelists gave a value of 3 (rather like) The other
is likes and dislikes. The dislike of panelists from the color aspect because when
cut the color of the product looks less attractive / less sharp (dark brown). This is
caused by several things, namely the addition of banana heart flour ingredients
that produce an increasingly brown color. In addition, the time of roasting/drying
also affects the color of the product, the longer the roasting of the product is

249

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

produced the more brown because of non-enzymatic browning reactions, namely
caramelization and Maillard reactions (Winarno, 2004).

Organoleptic Properties of LOMESA
Snack Bar Aroma

Number of Panelists 15 13
(People)
10 7 6 2
5 2 0

0 Like Rather Like Rather Dislike Very Dislike
Very Like Dislike

Panelist Rating

Figure 2: Organoleptic Properties graph of LOMESA Snack Bar Aroma
Resource: Primary Data 2020

Aroma
The aroma is a smell caused by chemical stimuli that are smelled by olfactory

nerves that are in the nasal cavity when food enters the mouth (Winarno, 2004).
Aroma determines the deliciousness of the taste of food ingredients from
foodstuffs.

Based on the results of the tests of the organoleptic nature of aroma in 30
panelists obtained an average of 2.3 (likes). A total of 13 Panelists gave a value of
2 (likes), 7 Panelists gave a value of 1 (very like) and 6 people gave a value of 3
(rather like). But there are still 4 panelists who express rather dislike and dislike.
The liking of panelists can be caused by mixing the three main ingredients of the
product covering each other (not stinging). In addition, the composition of the
materials used also does not use volatile materials. Panelists stated that they did
not like to state that they smelled badly from the product. This is very possible
because the basic ingredients used are nuts that have a distinctive aroma. In
addition, the more the amount addition of mixed flour will cause an unwelcome
aroma. The aroma will arise and feel stronger when the cooking process is done
such as baked, boiled, or fried.

250

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

JNumber of Panelists Organoleptic Properties of LOMESA Snack
(People) Bar Taste

15 14
11

10

5 3 2
1 0
Like Rather Like Rather
0 Dislike Dislike Very Dislike
Very Like

Panelist Rating

Figure 3: Organoleptic Properties graph of LOMESA Snack Bar Taste
Resource: Primary Data 2020

Taste
The taste caused by food is found from the food itself or during the process of

adding other substances the original taste can be reduced or increased. Generally,
food ingredients not only consist of one taste but are a combination of various
flavors in an integrated manner that gives rise to a whole taste. Unless the taste of
food is the result of other sensory cooperation (Kartika et al,1989).

Based on the results of the tests of the organoleptic nature of taste in 30
panelists obtained an average of 2.6 (rather like). A total of 14 Panelists gave a
value of 2 (likes), 11 panelists gave a value of 3 (rather like). The other is very
like, rather dislike, and dislike. Panelists' assessments on the taste of LOMESA
snack bars most panelists expressed a less sweet taste. This is due to the
composition of ingredients that only use honey and bananas to give sweetness
without adding granulated sugar. According to (Asmawati, Sunardi and Ihromi,
2019) the sweetness of a product is caused by the addition of granulated sugar as a
sweetener. According to (Haryadi, 2006) granulated sugar has a sweet taste and
helps the formation of texture.

251

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

Organoleptic Properties of LOMESA Snack Bar
Texture

JNumber of Panelists 20 17 10
(People) Dislike Very Dislike
15 6
2
10
54 Like Rather Like Rather
Dislike
0
Very Like

Panelist Rating

Figure 4: Organoleptic Properties graph of LOMESA Snack Bar Texture
Resource: Primary Data 2020

Texture
The texture is a sensation of pressure that can be observed with the mouth (at

the time of being bitten, chewed, and swallowed) or touch with the fingers.
Factors that can affect whether or not the product is in the smoothing and mixing
of the materials used and the absence of emulsifiers (Minifie, 1999).

Based on the results of the tests of the organoleptic nature of texture in 30
panelists obtained an average of 2.3 (likes). A total of 17 Panelists gave a value of
2 (likes), 6 Panelists gave a value of 3 (rather like). The other is very like, rather
dislike, and dislike. Flat panelists love the dense and soft texture of the product on
the tongue. This is because the basic ingredients have been processed into flour so
that it is easier and consumed by panelists. But there is still 1 panelist who said
they do not like the texture because the texture still seems wet / not dry. Panelists
suggest increasing drought levels to make them crisper when consumed.
According to research (Rahman, 2017) The crispness of the product is due to the
content of starch levels and amylose levels while the levels of amylose and starch
levels in these modified products are lower because they do not use wheat flour or
starch-based foodstuffs.

252

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

Average Results of Organoleptics Organoleptic Properties Parameters of
Properties Lomesa Snack Bar

4 3.4
3 2.3 2.6 2.3
2

1

0 Aroma Taste Texture
Color

Organoleptic Test Parameters

Figure 5: Organoleptic Properties Parameters Graph of LOMESA Snack Bar
Resource: Primary Data 2020

Average Results of Organoleptics Properties

Based on the results of organoleptic tests conducted on 30 untrained panelists,
on the color, aroma, texture, and taste of snack bars with modifications of tolo
bean flour, red bean flour, and banana heart flour obtained the average color
parameter results of 3.4 (rather like), aroma 2.3 (like), flavor 2.6 (rather like), and
texture 2.3 (like).

Table 1: Nutritional Value of Snack Bar per 60 grams

Nutritional Substances Value/Weight

Protein (g) 7,5

Energy (kcal) 244,2

Fat (g) 8,7

Carbohydrate (g) 42,5

Iron (mg) 3,4

Zinc (mg) 1,3

Fiber (mg) 2,3

Resource: Secondary Data 2020.

253

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

Table 2: Nutritional Value of Similar Commercial Products per 60 grams

Nutritional Substances Value/Weight

Protein (g) 8

Energy (kcal) 260

Fat (g) 12

Carbohydrate (g) 32

Iron (mg) 0,32

Zinc (mg) -

Fiber (mg) 6

Resource: Secondary Data 2020.

Nutritional Value Content and Comparison with Similar Commercial Products

Based on the table above, LOMESA snack bars contain protein nutrients (7.5
g), energy (244.2 kcal), fat (8.7 g), carbohydrates (42.5 g), iron (3.4 mg), zinc (1.3
mg) and fiber (2.3 mg). As for commercial snack bars, similar foods have
nutritional content of protein (8 g), energy (260 kcal), fat (12 g), carbohydrates
(32 g), iron (0.32 mg), zinc (- mg) and fiber (6 mg). This indicates that LOMESA
snack bars are rich in iron, zinc, and low-fat nutrients and make LOMESA snack
bars superior to similar commercial snack bars. Iron and zinc are minerals that can
help boost immunity, as well as fiber and protein that are good as galactogogue
foods for breastfeeding. mothers.

Table 3: Contribution of Nutritional Value of LOMESA Snack Bar to Nutritional Adequacy
Figures

Nutritional Substances Value/Weight AKG/NAF Contribution to
AKG
Protein (g) 7,5 65 (%)
Energy (kkal) 244,2 2150
Fat (g) 11,5
8,7 75
11,4

11,6

Carbohydrate (g) 42,5 340 12,5
Iron (mg) 3,4 9 37,8
Zinc (mg) 1,3 11 11,8
Fiber (mg) 2,3 30 7,7
Resource: Primary Data 2020

254

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

Figure 6: LOMESA Snack Bar Product
Source: Primary Data 2020.

Contribution of Nutritional Value of LOMESA Snack Bar
Based on the table above obtained the results that 1 serving of lomesa snack

bar mostly contributes more than 10% of the amount of nutrients needed per day,
including nutrients for immunity and galactogogue for breastfeeding mothers
(Protein, iron and zinc).

CONCLUSSION
LOMESA snack bar is made with 45% tolo bean flour formula, 30% red bean
flour, and 25% banana blossom flour. Based on the results of organoleptic tests
from 30 respondents, the average results of color parameters 3.4 (rather like),
aroma 2.3 (like), taste 2.6 (rather like) and texture 2.3 (like).
The nutritional content of LOMESA snack bars per serving (60 grams) is a
protein (7.24 g), energy (260.55 kcal), fat (8.56 g), carbohydrates (40.8 g), iron
(3.24 mg), zinc (1.31 mg) and fiber (1.41 mg) and when compared to similar
commercial products superior to iron and zinc content that can increase immunity
and galactogogue for nursing mothers and low-fat content to help the body
neutralize free radicals. One serving of LOMESA snack bars (60 grams)
contributes to the fulfillment of the daily Nutritional Adequacy Rate of Protein
(11.14%), Energy (12.11%), Fat (11.41%), Carbohydrates (11.9%), iron (36%),
zinc (11.9%) and fiber (4.67%).

255

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

REFERENCES

Aini, Q., Sulaeman, A. and ️ Sinaga, ️ T. ️ (2020) ️ ‘PENGEMBANGAN ️ BEE ️
POLLEN ️ SNACK ️ BAR ️ UNTUK ️ ANAK ️ USIA ️ SEKOLAH’, ️ Jurnal
Teknologi dan Industri Pangan, 31(1), pp. 50–59. doi:

10.6066/JTIP.2020.31.1.50.
Asmawati, ️ A., ️ Sunardi, ️ H. ️ and ️ Ihromi, ️ S. ️ (2019) ️ ‘KAJIAN ️ PERSENTASE ️

PENAMBAHAN GULA TERHADAP KOMPONEN MUTU SIRUP
BUAH ️ NAGA ️ MERAH’, ️ Jurnal Agrotek Ummat, 5(2), pp. 97–106. doi:

10.31764/AGROTEK.V5I2.700.
Haryadi. ️ (2006) ️ ‘Te️knologi ️ Pe️ngolahan ️ Be️ras’, ️ Gadjah ️ Mada ️ Unive️rsity ️ Pre️ss, ️

Yogyakarta.
Hassan, ️ Z. ️ H. ️ (2014) ️ ‘Ane️ka ️ Te️pung ️ Be️rbasis ️ Bahan Baku Lokal Sebagai

Sumber Pangan Fungsional Dalam Upaya Meningkatkan Nilai Tambah
Produk ️ Pangan ️ Lokal’, ️ JURNAL PANGAN, 23(1), pp. 93–107. doi:

10.33964/JP.V23I1.54.
Intisari, ️ I. ️ and ️Rosnina, ️R. ️(2019) ️‘Pe️mbe️rdayaan ️Masyarakat ️ Me️lalui ️ Pe️latihan ️

Berbagai Olahan Jantung Pisang Di Desa Pabbarasseng Kecamatan Bua
Kabupate️n ️ Luwu’, ️ To Maega : Jurnal Pengabdian Masyarakat, 2(2), pp.
58–62. doi: 10.35914/TOMAEGA.V2I2.240.

Jaidin, A. (2020) KAJIAN MUTU KEFIR KACANG MERAH (Phaseolus Vulgaris

L.) PADA BERBAGAI KONSENTRASI STARTER SKRIPSI FAKULTAS

PERTANIAN UNIVERSITAS. Available at:

http://scholar.googleusercontent.com/scholar?q=cache:0eFY7lmJaS8J:scho

lar.google.com/+kacang+merah+kering+merupakan+sumber+karbohidrat+

kompleks,+serat,+vitamin+B+(terutama+asam+folat+dan+vitamin+B1),+k

alsium,+fosfor,+zat+besi+dan+protein.&hl=id&as_sdt=0,5 (Accessed: 26

September 2021).

Kartika, B., Hastuti, P., & Supartono, W. (1988) 'Pedoman uji inderawi bahan

256

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

pangan', Universitas Gadjah Mada, Yogyakarta.
Kemenkes RI. (2020) 'Laporan Kinerja Kementerian Kesehatan Tahun 2020'.
Kemenkes RI.(2018) 'Tabel Komposisi Pangan Indonesia 2017', Direktorat

Jenderal Kesehatan Masyarakat, Direktorat Gizi Masyarakat.
Minifie️, ️ W. ️ Be️lnard. ️ (1999) ️ ‘Chocolate️, ️ cocoa ️ and ️ Confe️ctine️ry ️ Sains ️

Te️chnology’, ️An ️Aspe️n Publication, London.
Putri, ️ N. ️ N. ️ Y., ️ He️rmanto, ️ R. ️ A. ️ and ️ Ulfah, ️ A. ️ (2020) ️ ‘ANALISIS ️

KANDUNGAN SERAT DAN UJI HEDONIK PADA PRODUK SNACK
BAR TEPUNG BERAS MERAH (Oryza Nivara L) DAN KACANG
HIJAU ️ (Phase️olus ️ Radiatus ️ L)’, ️ Journal of Holistic and Health Sciences,
4(2), pp. 129–136. doi: 10.51873/JHHS.V4I2.85.
Rahman, ️ T. ️ (2017) ️ ‘Formulasi ️ dan ️ Evaluasi ️ Se️nsori ️ Te️pung ️ Bumbu ️ Ayam ️
Gore️ng ️ Be️rbasis ️ Te️pung ️ Singkong ️ Te️rmodifikasi’, ️ JURNAL PANGAN,
26(2), pp. 153–166. doi: 10.33964/JP.V26I2.357.
Savitri, ️ E. ️ N., ️ De️wi, ️ N. ️ R. ️ and ️ Amalia, ️ A. ️ V. ️ (2019) ️ ‘PENINGKATAN ️
KOMPETENSI ️ PEMBUATAN ️ “CINTUK― (CINCAU KATUK)
SEBAGAI UPAYA DIVERSIFIKASI PENGOLAHAN MAKANAN
TAMBAHAN ️ BAGI ️ IBU ️ HAMIL ️ DAN ️ MENYUSUI’, ️ Jurnal Puruhita,
1(1), pp. 85–90. Available at:
https://journal.unnes.ac.id/sju/index.php/puruhita/article/view/28651
(Accessed: 25 September 2021).
Siahaya, ️ G. ️ C., ️ Pe️rsule️ssy, ️ G. ️ and ️ Lilipory, ️ M. ️ (2021) ️ ‘PkM ️ -
PENGEMBANGAN DAN PEMASARAN PRODUK KERUPUK SAGU
MELALUI ️ NUTRIFIKASI ️ PADA ️ KELOMPOK ️ SAGU ️ SALEMPENG’, ️
MAREN: Jurnal Pengabdian dan Pemberdayaan Masyarakat, 2(1), pp. 57–
67. Available at:
http://ojs.ukim.ac.id/index.php/maren/article/view/553/430 (Accessed: 26
September 2021).
Sukse️sty, ️ C. ️ E. ️ (2020) ️ ‘HUBUNGAN ️ PIJAT ️ OKSITOSIN ️ DENGAN ️
KELANCARAN PENGELUARAN ASI PADA IBU POSTPARTUM DI
PUSKESMAS ️ CIKOKOL ️ KOTA ️ TANGERANG’, ️ IMJ (Indonesian

257

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

Midwifery Journal), 4(1). doi: 10.31000/IMJ.V4I1.3910.
Sumarmi, ️ S. ️ (2020) ️ ‘Ke️rja ️ Harmoni ️ Zat ️ Gizi ️ dalam ️ Me️ningkatkan ️ Imunitas ️

Tubuh Terhadap Covid-19: ️Mini ️Re️vie️w’, ️Amerta Nutrition, 4(3), pp. 250–
256. Available at: https://www.e-
journal.unair.ac.id/AMNT/article/view/19026 (Accessed: 25 September
2021).
Tunjungsari, ️P., ️Tunjungsari, ️ P. ️and ️Fathonah, ️S. ️(2019) ️‘Pe️ngaruh ️Pe️nggunaan ️
Tepung Kacang Tunggak (Vigna unguiculata) Terhadap Kualitas
Organole️ptik ️ dan ️ Kandungan ️ Gizi ️ Biskuit’, ️ TEKNOBUGA: Jurnal
Teknologi Busana dan Boga, 7(2), pp. 110–118. doi:
10.15294/teknobuga.v7i2.20682.
Winarno ️FG. ️(2004) ️‘Kimia ️pangan ️dan ️gizi’, ️Grame️dia ️Pustaka ️Utama, ️Jakarta.
Winatasari, D. and Mufidaturrosida, ️A. ️(2020) ️‘HUBUNGAN ️PENGETAHUAN ️
IBU NIFAS TENTANG ASUPAN NUTRISI PROTEIN DENGAN
PRODUKSI ️ ASI’, ️ Jurnal Kebidanan, 12(02), pp. 202–216. doi:
10.35872/JURKEB.V12I02.393.

258

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

THE EFFECT OF THE CONSUMPTION OF MORAGE
FORTIFICATION PUDDING ON BREAST MILK AND HB
PRODUCTION OF BREASTFEEDING MOTHERS IN THE AREA OF

THE UPT PUSKESMAS PENAJAM

Siti Nurhapiah * Endah Wahyutri ** RahmawatiWahyuni **
*Students of the Midwifery Department, Undergraduate Program in Applied Midwifery.

Health Polytechnic of the Ministry of Health, East Kalimantan, Indonesia.
Email :[email protected]

Abstract: Introduction :Exclusive breastfeeding is influenced by various factors.
One of them is the lack of breast milk production and also anemia in nursing
mothers. Therefore, efforts are needed to increase the production of breast milk
and Hb for breastfeeding mothers. Moringa leaves contain lagtogogum and high
iron which can facilitate breast milk production and increase Hb. This study aims
to analyze the effect of giving Moringa pudding on the production of breast milk
and Hb of nursing mothers in the area of UPT PuskesmasPenajam.
Method :the method used in this research is quasi experimental . The study was
conducted for 7 days. The sample of mothers breastfeeding infants aged 0-6
months amounted to 36 people. Sampling using consecutive sampling, data
analysis using paired test.
Results :There was an increase in the volume of breast milk of 104 ml, while the
baby's weight increased of 0.2 kg after giving Moringa pudding. Increase in Hb
0.11 g/Dl after administration of Moringa pudding.
Conclusion : There is an effect of giving Moringa fortified pudding on milk
production, while there is no effect of giving Moringa fortified pudding on Hb of
nursing mothers in the UPT area of Penajam Health Center

Keywords : Breast Milk Production, Baby Weight, Hemoglobin, Moringa
Pudding

INTRODUCTION

Exclusive breastfeeding is one of the efforts to reduce infant mortality. In
developing countries, exclusive breastfeeding has saved about 1.5 million
babies/year. The lack of exclusive breastfeeding for infants at the age of 0-6
months is one indicator of malnutrition in Indonesia (Wahyutri, et el, 2017)

Data Riskesdes reported that the pattern of breastfeeding for infants aged 0-5
months in Indonesia was 37.7%. The East Kalimantan region in 2018 experienced
a decrease in the achievement of exclusive breastfeeding from 69% in 2013 and in
2015 to 32.2%.

259

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

From the profile data of North Penajam Paser Regency, exclusive
breastfeeding in 2019 was 69.4% while for the working area of UPT Penajam
Health Center the achievement of exclusive breastfeeding was 76%.

According to Zakaria (2015) the use of plants in the form of Moringa leaves
containing laktogogum can help stimulate breast milk production. By giving
Moringa leaf extract to breastfeeding mothers, the volume of breast milk increases
rapidly. Moringa leaves contain 25 times more iron than spinach, vitamin A (10
times more than carrots), calcium (17 times more than bananas) and protein (9
times more than yogurt) so that it can be used as an alternative prevention. anemia
in pregnant and lactating mothers ( Wahyuningtias et el, 2019)

Moringa leaves have a potential effect to increase breast milk production and
overcome anemia in nursing mothers, this is evident from the increase in infant
weight and breast milk volume and the increase in hemoglobin in nursing
mothers, although the increase is not significant.

Moringa leaves can also be processed into Moringa leaf tea drinks such as
Nuryanti's research (2019) and processed into puddings such as Fathur et el's
(2019) research. Phytosterol compounds are compounds that are not soluble in
water, so the processing of Moringa leaves uses fresh Moringa leaves which are
utilized by all parts of the leaves. According to HasnaMuthia's research (2017)
pudding has a soft texture and has a long shelf life, namely at a temperature of 19
° C the pudding lasts for 64 hours and at a temperature of 27 ° C it lasts for 59
hours.

RESEARCH METHODS

This research is an experimental study with a pretest-posttest design with a
control group. The population is breastfeeding mothers aged 0-6 months in the
working area of UPT Puskesmas Penajam. The inclusion criteria were mothers
who breastfeed babies aged 0-6 months, exclusively breastfed babies, mothers
who do not smoke and drink alcohol, mothers who are not sick and mothers who
do not drink breast milk.

260

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

Sampling was done by consecutive sampling technique, namely by selecting
respondents who fit the predetermined criteria. The number of samples was 18
subjects per group, so that the total number of samples was 36 subjects who met
the criteria.

At the beginning of the study, measurements of breast milk volume, baby
weight and maternal hemoglobin were carried out in both groups (pretest). Then
the intervention group was treated with 100 grams of Moringa pudding every 12
hours for 7 days. After being given treatment, measurements of breast milk
volume, baby weight and hemoglobin were measured in both groups (postets).

Characteristic data obtained by filling out questionnaires by respondents. To
see the data are normally distributed using the Shapiro-Wilk test. Data on breast
milk volume, infant weight and maternal hemoglobin before and after treatment in
the same group were analyzed using the paired t-test, while the data before and
after treatment in different groups were analyzed using the independent paired
test.

RESULTS

Characteristics of Respondent

Table 1. Characteristics of Respondents

No Characteristics of Respondents Intervention Group Control Total
n% n %
1 Mother's age n%
< 20 years 1 5.6 1 5.6
20-35 years old 2 5.5
> 35 years old 14 77.8 15 83.3 29 80.5
5 13.8
2 parity 3 16.7 2 11.1
1-3 kids 28 77.7
>3 kids 15 83.3 13 72.2 8 22.2
3 16.7 5 27.8
3 Education 19 52.7
junior high school 13 72.2 6 33.3 12 33.3
senior High School 3 16.7 9 50.0 5 13.8
PT 2 11.1 3 16.7
1 2.7
4 Work 0 0 1 5.6 5 13.8
civil servant 2 11.1 3 16.7 30 83.3
Private 16 88.9 14 77.8
IRT 8 22.2
5 27.8 3 16.7 13 36.1
5 baby age 5 27.8 8 44.4 7 19.4
1 month 5 27.8 2 11.1
2 months
3 months

261

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

4 months 2 11.1 3 16.7 5 13.8
5 months
6 months 0 0 2 11.1 2 5.5
6 Breastfeeding Frequency
>5 times a day 1 5.6 0 0 1 2.7

18 100.0 18 100.0 36 100.0

Based on table 1 shows the characteristics of respondents, most of them aged
20-35 years amounted to 29 people (80.5%), parity 1-3 amounted to 28 people
(77.7%), junior high school education amounted to 19 people (52.7%), occupation
There are 13 (36.1%) IRT and the frequency of breastfeeding > 5 times is 36
people (100%).

Increase in breast milk volume

Table 2. Increase in breast milk volume before and afterTreatment

Mean

Breast

Milk

Volume P

Group N (ml) SD Value

Experiment 18 0.2 1.81 0.015
Control 18 0.0 1.15

Paired test is significant at p < 0.05

Based on table 2 the analysis shows that the increase in the volume of breast
milk before and after treatment in the two groups shows the number p = 0.000
which means that before and after treatment there is a significant difference (p
<0.05). The comparison between the intervention group and the control group in the
mean looks bigger in the intervention group (71.1 > 7.2). so that it can be
interpreted that the provision of moringa pudding in the intervention group has an
effect on increasing milk production.

262

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

Baby Weight Gain

Table 3. Increase in infant weight before and after treatment

Group N Mean Breast Milk Volume (ml) SD P
Experiment 18 71.1 36.76 Value
18 7.2 8.26
Control 0.000

Based on table 3 shows that the increase in body weight before and after
treatment in the two groups shows the number p = 0.015 which means that before
and after treatment there is a significant difference (p <0.05). The comparison of
the intervention group and the control group on the mean looks bigger in the
intervention group ( 0.2>0.0). so that it can be interpreted that giving Moringa
pudding in the intervention group has an effect on increasing the baby's weight

Increased Hemoglobin

Table 4. Increase in hemoglobin before and after treatment

Group N Mean HB P
(g/dL) SD Value

Experiment 18 0.11 0.13 0.331
Control 18 0.07 0.10

Based on table 4, the increase in hemoglobin before and after treatment in
both groups showed the number p = 0.331, which means that before and after
treatment there was no significant difference (p > 0.05). so it can be interpreted
that the administration of Moringa pudding in the intervention group did not affect
the increase in maternal hemoglobin.

263

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

Figure 5. Comparison of breast milk volume, baby weight and hemoglobin before and after
treatment.

264

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

DISCUSSION

Characteristics of Respondents

Based on the results of the data analysis of the characteristics of the
respondents where many mothers are aged 20-35 years . The age category of
mothers whose reproductive period is healthy and not at risk is 20-35 years so that
mothers can be able to solve the problems faced more emotionally, especially in
dealing with pregnancy, childbirth, and caring for their own baby (Hartini S,
2014).

The parity category has more children 1-3. Milk production is strongly
influenced by how often and how well the baby sucks and also how often the
breasts are emptied. Nugroho (2010) where mothers who gave birth more than
once, milk production on the fourth day after giving birth was higher than mothers
who gave birth for the first time. Inexperienced primiparous mothers often felt
anxious and tense after giving birth which had an impact on the mother's physical
and psychological condition, Psychological conditions of the mother like this can
cause disruption of oxytocin where in breastfeeding mothers this hormone
functions to secrete or emit breast milk
Effect of consumption of Moringa pudding on breast milk production and
hemoglobin in nursing mothers
Increase in Breast Milk Volume

The increase in the volume of breast milk after giving Moringa pudding is
known to be 104 ml before being given and 172 ml after being given Moringa
pudding. ,2014). This is in line with previous research which stated that giving
Moringa leaf extract to mothers breastfeeding infants 0-6 months resulted in an
average volume of breast milk increasing significantly in the intervention group of
66.2%.

One of the plants that can increase breast milk production is the Moringa plant
because it contains lagtogogum, steroids and flavonoids in it which can increase
protein levels that can produce breast milk (Aminah et el, 2015). The mechanism

265

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

of action of lagtogogum in helping to increase the rate of secretion and production
of breast milk is to stimulate the hormone prolactin which is a lagtogenic hormone
to the mammary glands in the alveolar epithelial cells which will stimulate lactase
and stimulate the hormone oxytocin which is effective in increasing the secretion
and expenditure of breast milk. The more often breast milk is given to the baby,
the milk production will be smoother and the baby's nutritional needs will also be
met. Breast milk production refers to the volume of milk secreted in the breast and
the amount of milk is assumed to be the same as milk production

Baby Weight Gain
Based on the results of the study, the baby's weight before being given

Moringa pudding was 5.3 kg and after being given Moringa pudding it increased
to 5.5 kg. Normal weight gain in 14 days will increase in accordance with
breastfeeding skills and getting breast milk (Tjong, 2013)

According to Sanima (2017), a factor that can facilitate breast milk production
is sufficient food intake for the mother so that energy needs are met. One of the
foods that can increase breast milk production is Moringa leaves which contain
lagtogogum which is processed into pudding. Giving Moringa pudding which is
rich in phytosterols such as stigmasterol, sitosterol and kompesterol which is a
substance to increase prolactin production which can stimulate the mammary
gland ducts to produce milk which functions to stimulate milk production in
nursing mothers.

This research is supported by research conducted by Indri Pratiwi (2017)
which shows that there is a difference in breast milk production after giving
Moringa pudding for 7 days as much as 100 grams at a time. Giving Moringa
pudding increases milk production so that the baby's needs are met which makes
the baby's weight increase.

Increased maternal hemoglobin (Hb)
From the results of the study regarding hemoglobin before giving Moringa

pudding was 12.02 g/dL and after being given Moringa pudding it became 12.13

266

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

g/dL. The increase in maternal hemoglobin after giving the pudding was not
significant with an average increase of 0.11 g/dL

In Kasmayanti's study (2020) concluded that in the intervention group the
administration of Moringa leaf capsules was not clinically significant in
increasing hemoglobin levels because the average increase was 0.190 g/dL.

The high content of iron in Moringa leaves, equivalent to 25 higher than
spinach, can be used as an alternative to overcome anemia in pregnant and
lactating women. Moringa leaves contain iron 28.29 mg in 100 grams (Krisnadi,
2015). Iron is stored in hemoglobin, iron carries oxygen to body cells and carries
carbon dioxide out of the body, supports muscle function, enzymes, protein and
energy metabolism Iron deficiency causes anemia, fatigue, headaches and apathy.
The iron content is very high in Moringa leaves but will not experience a
significant increase in hemoglobin (hb) of nursing mothers if the nutritional intake
of nursing mothers is not met properly or breastfeeding mothers experience
chronic energy deficiency.

In line with Zakaria's research (2015), that nutritional needs are important for
the formation of hemoglobin because iron increases during the puerperium and
subsequent breastfeeding, so that the use of iron stores in the body also increases.
This happens because in addition to the daily intake of iron, breastfeeding mothers
do not meet the increasing needs due to the process of breast milk production and
high activity, also because of insufficient intake of nutrients that help absorb iron
such as vitamin C which is one of the elements that will affect the absorption of
iron. determine the incidence of anemia in breastfeeding mothers.

CONCLUSION
There was a significant difference between giving Moringa pudding before
and after giving Moringa pudding to breast milk production (p=0.000), while
there was no significant difference before and after giving Moringa pudding to
maternal hemoglobin (p=0.331).

267

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

REFERENCES
A Dudi Krisnadi (2015). March 2015 revised edition. Moringa Super Nutrition
Aminah, S, Ramadan, T & Yanis, M (2015). Syarifah Aminah et el: Nutritional

Content and Functional Properties of Moringa Plants (Moringa Oliefera).
Urban Agriculture Bulletin, 5 (30).35-44
Astutik, R. (2014). Breast and lactation.12-3
Fathur, As,U, Nutrive, AH, Ingredient, F, Assist, T, For S, In C, Kaaf, A Jabung,
O, Ekayanthi, NWD, Suryani, P, Alfarisi, R, Nurmalasari, Nabilla, S,
MasithaArsyati Health Promotion Concentration, A, Public Health study,
Faculty of Health Sciences, P, Ibn Khodun, U.(2019). The Effectiveness of
Moringa Pudding (Moringa Oliefera) Against Weight Changes in
Undernourished Toddlers. Journal of Midwifery Malahayati,
5(3),312http://ejournal.uika-bogor.ac.id/index.php/PROMOTOR
HasnahMuthia, A and YID and S (2017). Protecting the Shelf Life of Moringa
Leaf Silk Pudding and Red Rice Tajin Water Using the Arrhenius Method.
Hartini S. The Relationship between Mother's Education Level and the Success of
Exclusive Breastfeeding for Infants aged 0-6 Months at Kasihan II Health
Center Yogakarta. Publication Manuscript (2014). Aisyiyah College of
Health Sciences Yogyakarta.
Indonesia JK & Journal, TI (2020). The Effect of Giving Moringa Leaf Pudding
on Breast Milk Production in Breastfeeding Mothers in the Work Area of
the Cawang Village Health Center, East Jakarta. The journal Indonesian
Health, XI
Johan H, Anggraini, RD & Norbaya, S (2019). Potential of Moringa Leaf Drink
on Increasing Breast Milk Production in Postpartum Mothers. Sebatik,
23(1) 192-194
Nogroho T. Breastfeeding and Breast Tumors
Nuryanti, AF (2017). The Effect of Leaf Tea on Uric Acid Levels in Obese Men.
In Journal of Chemical Information and Modeling.

268

The International Conference on Lactation
Management in COVID-19 Pandemic Era
September 30, 2021, Samarinda, Indonesia

Pratiwi, KY(2018). Effect of Moringa Leaf Flour Substitution (Moringa oliefera)
on Characteristics of Moringa Leaf Biscuits.

Sanima S, Utami NW, Lastri L. The Relationship between Diet and Breast Milk
Production in Breastfeeding Mothers at the MawarPosyandu, Tlogomas
Village, Lowokwaru District, Malang City. Nursing News. Scientific
Journal of Nursing 2017 Sep 30:2(3)

Sari, D (2014). Making waluh pudding (Cucurbita moschata) with Stevia Leaf
(Stevia rebaudiana) Natural Sweetener for Diabetic Snacks.
Muhammadiyah Surakarta university.

Sulistiawati, Y, Suwondo, A, Hardjanti, TS, Soejoenoes, A.anawa, MC
&Susiloretnie, KA (2017). Effect of Moringa Oliefera on Level of
Prolactin and Breast Milk Production in Postpartum Mother. Belitung
nursing Journal, 3(2),123-133

Supranto, J (2007). Sampling technique: for surveys and experiments.
RinekaCipta, 336 pages

Wahyutri, E (2014). The model of The effect of Husband on Per Support With
breastfeeding Education class For Pragnant Women of Mother's Self
efficacy and The Process Towards Breastfeeding in Samarinda in 2013.
International of Refereed Journal of Engineering and Science, 3 (12). 39-
43

Wahyutri, E Jasmawati, Ratnawati& Dharma, KK(2017). Journal Of Nursing
Education and Practice.8(1),87

Zakariah, HV, As, S &Bahar, B (2015). The of Moringa Leaf Extract in
Breastfeeding Mothers against anemia Status and Breast Milk Iron
Content. International Journal Of Sciences Basic and Applied Research
.IJSBAR,24(1).321-329

269