INNOVATION IN MAKING KATUK LEAF BISCUITS AS A BREAST MILK BOOSTER
ENTREPRENEURSHIP DEVELOPMENT PROGRAM
DOI:
https://doi.org/10.34011/icihcce.v7i2.352Keywords:
katuk leaf, breastfeeding, entrepreneurship, community empowerment, innovationAbstract
Background: The exclusive breastfeeding rate in Indonesia remains low (52.5%), far below the national target of 80%. One major cause is the perception of insufficient breast milk production. Katuk leaf (Sauropus androgynus) contains natural galactagogues that stimulate prolactin secretion. Previous research in 2015 showed that katuk leaf biscuits can increase serum prolactin levels in breastfeeding mothers. Objectives: This community empowerment program aimed to improve alumni and MSME partners' skills in producing and developing Katuk Leaf Biscuits as a functional food innovation supporting exclusive breastfeeding. Method: The Entrepreneurship Development Program was implemented in collaboration between midwifery lecturers, alumni, and MSME partners. Activities included training on product formulation, biscuit production, packaging design, and PIRT licensing process. Partners were evaluated for skill improvement and production readiness. Results: Partners successfully produced standardized Katuk Leaf Biscuits, developed appropriate packaging, and obtained PIRT permits. Knowledge and practical skills of partners improved, and the innovation encouraged sustainable entrepreneurship based on local food potential. The product was promoted as a healthy, practical, and culturally acceptable galactagogue food. Conclusion: Katuk Leaf Biscuits serve as a sustainable innovation that supports exclusive breastfeeding, empowers mothers, and strengthens MSME-based entrepreneurship. Community empowerment through health-based product innovation can simultaneously improve public health and economic resilience. Keywords: katuk leaf, breastfeeding, entrepreneurship, community empowerment, innovationReferences
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