The Effect of Purple Sweet Potato and Green Bean Formulations on Solubility, Rehydration Power and Rehydration Time of Breast Milk Complementary Food

The purpose of this researched was to determine the effect of variation of purple sweet potato and green bean on the physical quality of solubility, rehydration power, and rehydration time and to find the most formulations of purple sweet potato flour and green bean flour to produce the best instant breast milk complementary food. This study used 5 treatments and 4 replications with variations in the formulation of sweet potato flour and green bean flour, namely T1 with a ratio of 50%: 50%, T2 with a ratio of 60%: 40%, T3 with a ratio of 70%: 30%, T4 with a ratio 80%: 20%, and T5 with a ratio of 90%: 10%. The raw materials used are purple sweet potato flour, green bean flour, milk powder, and refined sugar. The results showed that the variation of purple sweet potato and green bean formulation had a significantly effect on solubility, rehydration power and rehydration time. The best treatment was T3 with a ratio of 70% purple sweet potato flour: 30% green bean which produces solubility of 12.25%, rehydration power of 2.62 ml / g, and rehydration time of 149 seconds.