Pengembangan Makanan Lokal Megono Laktagenik Untuk Meningkatkan Produksi Air Susu Ibu Dan Memacu Pertumbuhan Bayi

Abstract

This researched aims to: 1) Develop local food potentials into innovative product of lactagenic 
 megono food, 2) Analyzed the nutritional content of lactagenic megono product,3) Analyzed the 
 influence of lactagenic megono on increasing breast milk production and infant growth. Methods of 
 this researched include: 1) Hedonic organoleptic perceptive test of three megono recipes derived from 
 the community around Pekalongan. The selected product then tested proximate and intervention was 
 conducted by lactating mothers. The result of hedonic organoleptic test proves that the selected 
 product is A megono recipe, the value of taste attribute got 87, the aroma got 84, the texture attribute
 got 89 and the color attribute got 86. The proximate test shows that the water content is 79,98%, the 
 ash content is 2,611%, the fat content is 1,653%, the protein level is 2,967, andthe carbohydrate level 
 is 12,789%. The mean of infant weight in the control group increased until to 3
 rd
 weeks by 19.17 
 grams, in the intervention group of 684.26 grams. The average increase of breast milk volume in the 
 control group was 63.413 ml, in the intervention group of 221.413 ml. The result of Anova test no
 difference of infant weight in control group (? value equal to 0,949> 0,05), in group of intervention 
 given by megono lactagenichas significant difference (? value equal to 0,048

Hubungan Tingkat Pendidikan Terhadap Penggunaan Laktagogum

“…Selain hal tersebut, daun katuk juga mengandung senyawa yang memiliki efek laktagogum. (Widowati, Hartati and Amirudin, 2019).…”

“…Kemudian hormon prolaktin ini akan merangsang pituitari anterior untuk memproduksi prolaktin yang kemudian menyebabkan sekresi ASI. Isapan bayi pada puting susu ibu akan menekan siklus menstruasi dengan cara menghambat sekresi luteinizing hormon (LH) dan folikel stimulating hormon (FSH) (Widowati, Hartati and Amirudin, 2019).…”