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The purpose of this study was to see the initiation habits of breastfeeding and the effect of breast milk on infant. This research is a descriptive qualitative study with subjects of mothers and infant aged 0-24 months. The data collection technique used is observation by observing infant reflexes, and using interview techniques to gather information through asking face-to-face. The analysis technique used is to describe the data obtained in the field. Based on the results of the analysis, it was concluded that infant who get breast milk from their mothers in full from the age of 0-24 months produce good infant reflexes and can carry out activities that are balanced with the development of their age.

Application of wheat flour in various food products has increased the import of wheat flour over years. The use of domestically grown crops like Sorghum (Sorghum bicolor L. Moench) could reduce the demand of wheat. Sorghum flour can be used in partial substitution with wheat flour for many food products, like cookies. The use of sorghum as cookies ingredient could be combined with other flours to get a composite flour.The purpose of this research was to obtain proportion of sorghum flour, sweet potato flour and soyabean flour that produce cookies with good organoleptic characteristics.The proportion of composite flour adequacy was calculated using a list of foodstuffs (DKBM).The research method was based on Experimental Method with RandomizedBlock Design (RBD) in twelve treatments and two repetitions. The treatments were proportion of sorghum flour (6 minutes, 8 minutes, 10 minutes of dehulling time), sweet potato flour, and soyabean flour. The results showed that cookies made with proportion of sorghum flour, sweet potato flour, and soyabean flour gave no significant difference in organoleptic characteristics (Overall, color, taste, aroma, and hardness). The result also showed that the characteristics of the cookies were not affected by dehulling of sorghum grains but influenced by other ingredient than flour.

Sorghum flour goat milk can be processed into functional food product, which is sinbiotic yoghurt. The aim of this study is to determine the appropriate concentration of sorghum flour to produce goat milk sinbiotic yoghurt with good characteristics. The method of this study is descriptive method and using Randomized Block Design with 4 treatments of sorghum flour addition by 2%, 3%, 4%, 5% (w/v) and 3 replications. The results showed that the addition of sorghum flour of 5% (b/v) was the selected treatment with microbiological quality, namely total acid resistant probiotic bacteria, total salt resistant probiotic bacteria, total lactic acid bacteria (BAL) in accordance with the standard of more than 7 log CFU/mL, pH and total titrated acid are in the acid range, total solids and viscosity tend to be in the yoghurt set range.