FORMULA BUBUR MAKANAN PENDAMPING ASI (MP-ASI) DENGAN MODIFIED CASSAVA FLOUR (MOCAF) DAN TEPUNG IKAN LELE (Clarias sp.)

Infants aged 6 months and above not only need breast milk to fulfill the nutritional needs, but also need complementary foods. One form og complementary foods is an instant baby porridge. Generally instant baby porridge made from rice flour as a source of carbohydrate and skim milk as a protein source. In order to utilize local food, in this research, mocaf is used as carbohydrate substitution and catfish flour as protein substitution. The purpose of this research is to determine the instant baby porridge with rice flour and mocaf ratio and skim milk and catfish flour ratio which are preferred by panelists and to know the characteristics of the sensory, physical, and chemical in baby porridge instantly generated. Instant baby porridge made with the formulation. It analyzed later include sensory analysis of preferences and descriptive to determine the ratio of rice flour and mocaf preferred and ratio of skim milk and catfish flour appropriate, physical analysis include real density, viscosity, and water-binding capacity, and also chemical analysis including moisture content, protein, fat, ash, carbohydrate by difference, and HCN. The results showed that variation of skim milk and catfish flour do not give significant effect on the physical and sensory properties of instant baby porridge. Instant baby porridge that elected is the one with rice flour and mocaf ratio 0f 50:50 and skim milk and catfish flour ratio of 80:20. The physical characteristics of instant baby porridge that elected are real density (0,57g/mL), viscosity (3356 cP), waterbinding capacity (2 g/g), the chemical characteristics of water content 6,04 (%wb), protein 15,41 (%db), fat 11,03 (%db), ash 2,92 (%db), carbohydrate by difference 64,65 (%db), and HCN 11,21 (ppm)