Indonesia's natural ingredients are very diverse and have many benefits in traditional medicine. Kencur (Kaemferia galanga L.) contains steroids which function to improve the quality and facilitate the production of breast milk which has the potential to act as a lactagogum. Katuk leaf (Sauropus androgynus (L.) Merr.) contain alkaloid and sterol compounds which can increase breast milk production and can increase glucose metabolism for lactose synthesis so that breast milk production increases. Based on the benefits of galangal rhizome and katuk leaves as lactagogum, a product innovation was created in the form of lacta cookies which can be a functional food and can be the product of choice to meet the nutritional needs of breastfeeding mothers.
This research is an experimental study aimed at determining the formula and conducting a quality evaluation on the formula for lacta cookies for kencur flour and katuk leaves based on quality requirements, determining the formula for lacta cookies for kencur flour and katuk leaves to meet the nutritional intake of breastfeeding mothers. Reducing the incidence of stunting in Indonesia. Lacta cookies are made in three formulas with variations in the composition of kencur flour and katuk leaf flour. The parameters tested were water content, ash content, protein content, fat content, carbohydrate content, heavy metal, contamination, and microbial contamination.
Based on the test, the most preferred formula with the highest level of preference with the composition of adding 8.4 g of kencur flour and adding 2.7 g of katuk leaf flour. The best results were that the water content in 3rd formula was 2.5492%, the ash content in 1st formula was 1.3823%, the fat content in 2nd formula was 29.39%, the protein content in 3rd formula was 5.41%, the carbohydrate content in 1st formula was 62.61%, metal contamination in 3rd formula was 0.27 mg/kg and microbial contamination in 3rd formula was 0.85 x 104 colonies/gram which met the quality requirements.