Galactogogue Instant Powder Combination of Papaya Leaves and Red Ginger for Breastfeeding Mother

• Main Authors: Filia Startia Setyono, -, Annis Catur Adi, -, Rita Ismawati, -
• Format: Article PeerReviewed
• Language: English; English; English
• Published: International Research Organization for Life & Health Sciences (IROLHS) 2016
• Subjects: R Medicine
• Online Access: https://repository.unair.ac.id/112949/1/9.%20Galactogue.pdf; https://repository.unair.ac.id/112949/2/9.%20Turnitin%20Galactogogue%20Instant%20Powder.pdf; https://repository.unair.ac.id/112949/5/9%20Peer%20Galactogogue.pdf; https://repository.unair.ac.id/112949/; http://ijpphs.com/index.php/ijpphs/index
• Institution: Universitas Airlangga

Background: Breast milk contains all the necessary nutrients for a baby in the first 6 months after birth. Nevertheless, coverage of exclusive breastfeeding in Indonesia is still low and volatile. Perception of insufficient breast milk is one of the causes of the failure of exclusive breastfeeding. Another factor for the most common cause of failure of exclusive breastfeeding before 6 months is that breast milk has not come out factor or milk production is not enough. One of the ways to help mother increase the milk supply is by encouraging her to try local galactogogues. Galactogogues are any food, beverage, or special herb believed to assist initiation, to maintain, and to boost excretion of breast milk. Papaya leaves contain quercetin compounds that can activate the prolactin hormone receptors, thereby increasing milk production. In addition, red ginger is also one of the local foods, which has a function as galactogogue. Objective: The objective of this study was to analyze the differences organoleptic quality and quercetin content of galactogogue instant powder combination of papaya leaves and red ginger, as a functional beverage product development for breastfeeding mothers. Materials and Methods: This research is an experimental research which directed on developing products, starting with the manufacture of three combined formulations in regard to the amount of papaya and red ginger used, i.e., F1 (50 g:100 g), F2 (87.5 g:62.5 g), and F3 (100 g:50 g). This study was involved by thirty untrained panelists. Result: Kruskal–Wallis test showed that there is no difference in the level of preference between the color (0.617) and texture (0.968) combination formulas F1, F2, and F3 while there are difference in taste (0.000) and aroma (0.013). Analysis of quercetin contents showed that F1 contains 18.2 mg/100 g of quercetin; F2 20.6 mg/100 g of quercetin; and F3 21.5 mg/100 g of quercetin. Conclusion: The more the amount of papaya leaves used, the greater the content of quercetin in the product. F3 was most preferred in regard to taste and color and contains 21.5 mg/100 g of quercetin.