The purpose of this study is to obtain the optimal instant porridge for babies formulation using a linear programming method. The research has been conducted in two stages. Preliminary research aims to determine the characteristics of the raw materials to use. The main research has been conducted by determining the instant porridge for babies formulation using the linear programming method. The responses studied include chemical, physical, microbiological and organoleptic responses. The results show that instant porridge for babies formulation 3 (red sorghum flour 9%, red bean flour 3.6% and mung bean flour 5.4%) is the selected formula with a production cost of Rp. 1.319, - / 100 grams with the results of the analysis including the chemical response having a water content of 1.35%; ash content 3.62%; protein content 19.92%; fat content 1.44%; carbohydrate content 73.67%; and crude fiber content of 1.11%. Physical responses include rehydration time of 45.8 seconds; bulk density value 0.85 g / ml; water absorption 3.19 g / g; and 1.87 g / g oil absorption. The microbiological response which has a TPC value of 9x102 CFU/ml and Salmonella sp was not identified. The formulation 3 fulfills the highest protein needs with 33.22%.
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