Utilization of Flour Leaf Flour and Green Bean Flour Being Biscuit

for Food Interlude Breastfeeding Mother in Binjai City

Ernawati Nasution

, Etti Sudaryati

, Evi Naria

and Eka Lestari Mahyuni

Departement of Public Health Nutrition, Universitas Sumatera Utara, Medan

Keywords: Biscuits, katuk leaves, Green bean flour.

Abstract: Katuk leaf contains nutrients such as protein, fat, calcium, iron, vitamins A, B, C, and polyphenols. While

green beans contain high protein and fiber. However, processed leaf-based foods such as katuk and green

beans are still lacking. So in this devotion introduced another way to the utilization of these two foods by

processing them into biscuits leaf biscuits and green bean flour. The methods used in this training are

counseling and practice that includes the giving of materials with lectures in the form of face-to-face, dialogue

and frequently asked questions and discussions. The training has provided understanding and skill to the

community in Binjai City, in the utilization of katuk leaves and green beans which are processed into flour as

a biscuit making material. The response of the participants at the time of giving the material was quite positive.

Participants are very enthusiastic during the training, known from the many participants who asked. It is

expected that the participants' active role to disseminate information on the utilization of leaf katuk and green

beans can be processed into flour as an ingredient in the manufacture of biscuits to nursing mothers around

them.

1 INTRODUCTION

Breastfeeding is the best food for babies because it

contains all the nutrients in the ideal amount and

composition needed by infants to grow and develop

optimally, especially at the age of 0 to 6 months

(Sartono & Utaminingrum, 2012). Breastfeeding

proved beneficial for the optimization of infant

immunity, growth, and development and embody the

emotional bond between mother and baby (Agrasada

et al., 2011). However, not all mothers can produce

enough milk. This has been realized by the

community, as evidenced by the existence of many

products in the market in the form of medicinal herbs,

pelus pelus ASI, or milk pelus milk. In fact, there are

several types of foods that are known to facilitate

breast milk such as leaf katuk and green beans but this

food is not utilized.

Leaf katuk is one type of plant that grows in many

parts of Indonesia but the utilization of katuk leaves

until now still not optimal. Santoso (2014) revealed

that, katuk leaf has good health benefits as the basic

ingredients of breastmilk drug (ASI), anti-dope drugs,

anti-fatty drugs, as a cake dye and others. The leaves

of katuk are effective for controlling blood pressure

and gynecologic problems, hyperlipidemia,

urolithiasis, gallstones and constipation.

According to Zuhra (2008) in Pradikta (2013),

judging from its nutritional content, katuk leaves have

protein, fat, calcium, phosphate, iron, vitamin A, B,

C, steroids, flavonoids, and polyphenols. According

to Azis et al. (2006) stated that the content of katuk

food per 100 grams is calories 59 cal, protein 6.4 g,

fat 1 g, hydrate of charcoal 9.9 g, fiber 1.5 g, ash 1.7

g, calcium 233 mg, phosphor 98 mg, iron 3,5 mg,

carotene 10.020 μg, vitamin B and C 164 mg, and

water 81 g. Katuk is a nutritious vegetable with

protein content of about 33.68% per 100 grams of dry

katuk.

Green beans contain high protein, as much as

24%. In the daily diet, nuts are an excellent alternative

source of vegetable protein. Traditionally, pregnant

women are often advised to consume green beans so

that babies who are born have thick hair. Growth of

body cells including hair cells requires good nutrition

especially protein, and since green beans are rich in

protein then the desire to have a thick-haired baby

will be realized (Wuwiwa, 2007).

Nasution, E., Sudarwati, E., Naria, E. and Wahyuni, E.

Utilization of Flour Leaf Flour and Green Bean Flour Being Biscuit for Food Interlude Breastfeeding Mother in Binjai City.

DOI: 10.5220/0010099018791882

In Proceedings of the International Conference of Science, Technology, Engineering, Environmental and Ramiﬁcation Researches (ICOSTEERR 2018) - Research in Industry 4.0, pages

1879-1882

ISBN: 978-989-758-449-7

1879

Green beans contain a high protein of 17 g / 100

g. Green beans have a high fiber content of about 7.6

g / 100 g. This fiber content suffices your daily fiber

requirement by 30%. (Suryanetzone, 2009).

One of the efforts to diversify this food is to make

it processed cookies (cookies). The development of

cookie products with the addition of katuk and green

bean leaves is chosen because cookies are one of the

preferred snack foods and the average consumption

of cookies in Indonesia is 0.40 kg / capita / tahun

(Suarni 2009). The same is also expressed Nurdjanah

(2014) that dry cake is one type of dry food that

people love.

This product is a dry product that has low water

content. Cakes are often consumed as a side meal in

addition to staple food. As a food interlude, is

expected to contribute energy and as a substitute for

energy that has been issued. In general, cookies are

rich in energy, mainly from carbohydrate and fat

sources, fat added to pastries that serve to soften or

make crispy, to make it more delicious (Astawan,

2008). Proteins can also be used as fuel if the body's

energy requirements are not met by carbohydrates

and fats (Winarno, 2004). The high level of

consumption of cookies in Indonesia makes this

product to be an option in meeting nutritional intake,

especially in breastfeeding mothers. Cookies are one

type of biscuit made from soft dough, high fat

content, relatively crispy when broken and cross

section of textured solid (SNI 1992).

Based on the above description it is necessary to

introduce to the community through the devotion of

this modification of pastries made from katuk leaves

and green beans as a complete nutritious food and

make cakes as an alternative to the consumption of

leaves of katuk and green beans in order to improve

nutrition to maintain health, Breast milk and people's

tastes. Through this devotion is expected to change

habits and diversify the diet of the community. In

addition, this pastry can be used as one additional

business for the community to increase revenue. In

the manufacture of cookies needed science and

technology in order to be processed so nutritious food

and can be sold.

This community service activity is an intervention

in the field of nutrition through training of baking

cake made from katuk leaf and green beans to the

community in South Binjai Subdistrict and working

area of Family Planning and Family Planning (PPKB)

Binjai City to utilize leaf katuk and green beans as

functional food ingredients and consumed by the

public at large.

2 METHODS

Community service activities are conducted in the

form of training biscuit making made from leaf

powder katuk and green bean flour. The training is

expected to provide understanding and skills to the

community in Binjai City precisely in South Binjai

District and working area of PPKB Office of Binjai

City, in the utilization of katuk leaf and green beans

as functional food, so that family food can be

overcome with food processing into biscuits and

increase people's income. Activities undertaken in

this training are as follows:

1. Giving an understanding of the superiority of leaf

katuk and green beans from nutritional aspect, and

its role as improvement of nutritional status and

public health status.

2. Giving understanding of the process of making

functional foods such as pastries from katuk

leaves and green beans.

3. Practice or practice of making katuk leaves and

green beans into biscuits.

4. Providing training and mentoring of product

marketing and financial management.

3 RESULTS AND DISCUSSION

Devotion to this community has been held on

Tuesday, July 10, 2018 at the Office of Urban Village

Bhakti Karya District Binjai Kota which is the work

area Binaji Kota District and the Office of PPKB.

This devotion was attended by housewives from 20 -

55 years old and as many as 50 people.

The training begins with an introduction to the

mothers who attended the event. Furthermore, given

a lecture on leaves katukdan green bean covering the

nutritional and utilization and the way of processing.

The material is delivered by lecture and discussion

methods, participants are given the freedom to ask

questions and share experiences related to the

material presented. Then proceed with the practice of

making biscuit leaf biscuits and green bean flour. This

training was followed by each participant with

enthusiasm and full attention. And there were

participants who admitted that they had never known

that cotton flour and green bean flour could be made

into biscuits with the same results and flavors as other

biscuits made from wheat flour. Because during this

leaf katuk people who know only a vegetable that is

processed as a dish that is consumed for breastfeeding

mothers. It turns out that with this devotion people get

a new information in processing katuk leaf. Likewise

ICOSTEERR 2018 - International Conference of Science, Technology, Engineering, Environmental and Ramiﬁcation Researches

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with the green beans known to the public can only be

processed into a pulp, it can be processed into flour

used as a manufacture of biscuits. The use of cotton

flour and green beans in a biscuit maker gives its own

flavor and aroma to the resulting biscuits. The

trainees say they love the biscuit. The resulting

biscuits have a sweet and savory taste and crispy like

most other biscuits.

Training on the manufacture of cotton flour and

red bean flour and the practice of making biscuits

done on the same day. While the marketing training

of products produced in this case is biscuits also given

to the community groups that exist in the work area

of Binjai Kota District and the Office of PPKB Kota

Binjaiini in addition to knowledge insight if the

product will be marketed later. Product marketing

management training is given daily in the group.

The result that has been achieved in this service is

introducing simple technology in making of katuk

leaf powder and green bean flour which then can be

processed as a food nutritious food. After completion

of devotion in the field, hereinafter is prepare

documentation in the form of youtubeproses

manufacture of dau katuk and nuts green and biscuit

making.

At the end of this training the facilitator also tells

the participants what participants and participants

have done in this activity to convey the information

they get to friends, or the families of the participants.

So this information can be obtained by all people not

only in the environment where the training is

conducted. This activity is expected not only for

training but also followed by the application form in

daily consumption, so that it can increase food

security at household level which in turn can increase

household food security at sub-district and district

level.

4 CONCLUSIONS

From the training activities that have been done, it can

be concluded that the community of Bhakti Karya

Village which is the work area of Binjai Kota District

and working area of PPKB Office can understand the

utilization of katuk leaf and green beans as food

which can also be processed into biscuits with

nutrient content more complete when compared with

biscuits made from wheat flour only. The resulting

biscuits can also improve family food security by

utilizing locally sourced food that can be obtained

easily in the local area.

ACKNOWLEDGEMENT

The writer would like to say thanks for Research

Institution of University of Sumatera Utara that has

gave donation untill this reseach could be finished,

and also to the Dean Faculty of Public Health,

University of Sumatera Utara that has gave

permission to the writer to do the research. Besides

that, the writer also would like to say thanks to all the

students that has work together and to the community

in Binjai City.

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