Improvement of Noodles Recipe for Increasing Breastmilk: Design of the Moringa Noodles

Titi Mutiara Kiranawati^1, and Nunung Nurjanah¹

¹Study Program of Food and Beverage, Department of Industrial Technology, Engineering Faculty, State University of Malang

Cite this paper:
Titi Mutiara Kiranawati and Nunung Nurjanah. Improvement of Noodles Recipe for Increasing Breastmilk: Design of the Moringa Noodles. American Journal of Food Science and Technology. 2014; 2(3):88-92. doi: 10.12691/ajfst-2-3-2

Abstract

This research aims to seek the method of making noodles through a substitution using Moringa oleifera leaf flour functioning to maintain its lactagogum effects. The method of the research, meanwhile, is in vivo using Wistar Rats (Rattus norvegicus) and weighing method is used in obtaining data. A number of treatments were conducted in this research including standard food, noodles without any Moringa oleifera leaf flour, sautéed Moringa noodles, steamed noodles, and boiled noodles in which the results of these are compared to the mice that have not ever breastfed and the ones have. In this case, the data obtained are in the form of mammae female mice. The result of the research then reveals that the female rat given with the sautéed Moringa noodles have more mammary glands and its offspring averagely have higher weight increase compared to other. It then can be concluded that noodles with a sautéing processing method are the ones with the best treatment.

Keywords:
Moringa oleifera Lamk lactagogue noodles

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