Kandungan Gizi dan Daya Terima Cookies Daun Bangun-bangun (Coleus amboinicus, Lour) dengan Penambahan Kacang Tanah pada Ibu Menyusui

Abstract

Breast milk is widely recognized as the most ideal source of nutrition for infants, offering a complete and balanced composition of essential nutrients. Despite this, the rate of exclusive breastfeeding remains suboptimal, often due to insufficient milk production in lactating mothers. Ensuring adequate nutritional intake, including from complementary foods, is essential to support and enhance breast milk production. This study introduces a functional food innovation in the form of cookies formulated with bangun-bangun leaves (Coleus amboinicus Lour.) and peanuts, which are rich in energy and micronutrients such as iron (Fe) and zinc (Zn), both known to play a role in lactation. This experimental research utilized three cookie formulations: X1 (1:4), X2 (1:5), and X3 (1:6). Nutritional analysis was conducted at Mbrio Food Laboratory, Bogor, while sensory evaluation was performed at Hutabaginda Public Health Center, Tarutung, involving 30 untrained breastfeeding mothers as panelists. The organoleptic attributes assessed included color, taste, aroma, and texture. The results indicated that formulation X3 was the most preferred based on overall sensory acceptance. Kruskal-Wallis analysis showed no statistically significant differences (p > 0.05) among the three formulations in terms of color, aroma, and texture. However, a significant difference was observed in the taste parameter (p = 0.004). In terms of nutritional content, formulation X1 demonstrated the highest levels, containing 64.64 g of carbohydrates, 5.13 g of protein, 25.24 g of fat, 34.43 mg of iron, and 10.06 mg of zinc (Zn) per 100 g. In conclusion, cookies made with bangun-bangun leaves and peanuts show potential as a nutritious functional snack that may support increased breast milk production in lactating mothers.