Let’s Taste Torbangun Pudding made by IPB Student
Annisa Pradani, student of Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University (IPB), under guidance of Prof. drh. Muhammad Rizal Martua Damanik, MRepSc, PhD, and Reisi Nurdiani, SP, M.Si, studied the utilization of torbangun leaf powder in the development of torbangun instant pudding product as functional food.
Torbangun plants are local food ingredients from North Sumatra that local people believe can increase milk production. The pharmacological effects of torbangun leaves have been proven in a number of studies such as anti-pain, anti-cholesterol, anti-bacterial, and anti-diabetic.
Torbangun plants contain micronutrients and calcium and other functional compounds that are beneficial to health. Torbangun leaves are rich in micronutrients namely iron (21.37 mg / 100 g) and calcium (2739 mg / 100 g). The leaves also contain polyphenols, saponins, flavonol glycosides, and essential oils.
In Batak community, torbangun leaves are still used in the form of vegetable soup. Torbangun plants grow easily with a relatively short harvest age. Seeing the various benefits of torbangun plants, then the development of torbangun plant-based products were carried out and one of them was as a functional food.
"Torbangun leaves are processed into powder for making instant puddings. Torbangun-based instant pudding is chosen because the flavour and texture are commonly favoured by adolescents and adults. In addition, the process of making it is relatively easy and simple," she said.
The preparation of the instant food is just by adding water (hot/cold), so it is ready to eat. Torbangun-based instant puddings are different from ordinary instant pudding products on the market. These puddings contain organic minerals, especially Ca, Fe, and Mg. This product is also expected to be one alternative to the provision of interlude food in hospital.
The results showed that the addition of 4 grams powder became the selected formula, with gel strength of 512 g/cm2. Every 100 g of pudding powder of the selected formula contained 403 kcal, 7.12 g protein, 4.65 g fat, 83.11 g carbohydrate, 550.67 mg calcium, 49.41 mg magnesium, and 3.31 mg iron. (TK)
