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 <0,05). There was a
significant difference in the volume of breast milk in the control group (? value of 0.025 <0.05), in the
intervention group (? value of 0.000 <0.05).
Keywords: Lactagenic megono, Breastmilk production, Infant growth