AIM: This study aims to evaluate the nutritional content and physicochemical aspect of the combination of eel and tempe flour. METHODS: Samples of swamp eel and tempe flour were combined in a ratio of 1:1 (A), 1:2 (B), 1:3.5 (C), and 1 kilogram of Asian swamp eel meat without additional tempe (D), respectively. Homogenization was done using a sinmag planetary mixer. The sample analysis was performed at the SIG Laboratory (PT. Saraswanti Indo Genetech) on November 16, 2021. The samples were analyzed triple (triplicates). Statistical analysis was performed using GraphPad Prism version 9.3.0 for Mac OS. Variables were analyzed using multivariate ANOVA with 95% CI (0.05). RESULTS: There was a significant difference between Samples A, B, C, and D for every proximate analysis parameter (p = 0.000) p < 0.05. The results showed a significant difference in the unsaturated fatty acid parameter between the groups (p < 0.001). Sample C has the highest B9 (folic acid) content compared to other samples (1258.53 ± 1.39 mcg/100 g) and a significant difference was found between samples (p < 0.0001). CONCLUSION: Tempe flour enriched eel flour can act as a source of folate, due to its high folate content. Tempe flour enriched eel flour could be used as a flour mixture in any food products that require flour to increase folate content.

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

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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.