Optimization of Fe Fortification in Pisang Mas Snack Bars with Moringa Leaves Substitution as a Functional Food for Smooth Breast Milk Production
Keywords:
Moringa Leaves, Snack Bar, Fortification, Iron, MenyusuiAbstract
Optimizing iron (Fe) fortification in banana-based snack bars with Moringa oleifera leaf substitution as a functional food that has the potential to support smooth breast milk production. The study was conducted using a completely randomized design (CRD) with two factors, namely the concentration of moringa leaf substitution (5%, 10%, 15%) and Fe fortification (0, 50, 100 ppm), each with three replications. The parameters observed included water, ash, protein, fiber, iron (Fe) content, as well as organoleptic tests (color, aroma, taste, texture, and overall acceptability). The results showed that increasing the concentration of moringa leaves and Fe had a significant effect (p < 0.05) on Fe, protein, and fiber levels. Fe levels increased from 3.25 mg/100 g (control) to 13.62 mg/100 g in the highest treatment (15% moringa and 100 ppm Fe). However, increasing the concentration of moringa leaves and Fe moderately decreased the organoleptic value. The optimum formulation was obtained at 10.2% moringa leaves and 76 ppm Fe with an Fe content of 9.85 mg/100 g and an overall organoleptic score of 4.28 (preferred). In conclusion, the banana snack bar with Fe fortification and moringa leaf substitution produces a highly nutritious product, is preferred by consumers, and has the potential as a functional food for breastfeeding mothers to support iron requirements and smooth breast milk production.
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Copyright (c) 2025 Saskiyanto Manggabarani, Anto J. Hadi, Afifah Hasna Abriyani (Author)
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