Stability, Fat Content and Protein Content Test of Instant Powder Protein Combination of Milk, Egg Yolk and Temulawak (Curcuma xanthorrhiza Roxb.) Eggs to Prevent Stunting

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Consuming foods or drinks that contain animal protein, such as milk and yolks, is one way to prevent stunting. In addition, the addition of temulawak in the formula can enhance appetite. Innovation is needed to turn milk, yolks, and temulawak into powder because their high protein content makes the products prone to spoilage. Information about the stability and content of products is very important to ensure that the products are safe for consumption. One way to determine the stability of a formulation is to conduct tests at various storage temperatures. The purpose of this research is to determine the storage stability (temperature and shelf life), fat content, and protein content of the instant powder preparation combining milk, yolk, and temulawak. Stability testing using the accelerated stability testing method or Accelerated Shelf Life Testing (ASLT) to determine shelf life. This method uses temperature variations, namely T1: refrigerator temperature 4°C ± 2°C, T2: room temperature 30°C ± 2°C, and T3: warm temperature 40°C ± 2°C for a duration of 2 weeks. The parameters used are moisture content, redispersibility time, and the pH of the preparation. Stability data analysis is calculated using the Arrhenius model and reaction order. The fat content and protein content are determined using the method outlined in the SNI-01-2970-2006 attachment for powdered milk. The research results show that the instant powder combination of milk, yolk, and temulawak has a fat content of 10.09% and a protein content of 71.07%. The stability test of the preparation conducted at storage temperatures of 4°C ± 2°C, 30°C ± 2°C, and 40°C ± 2°C, respectively, showed results based on moisture content (54 days, 26 days, 20 days), redispersibility time (371 days, 99 days, 63 days), and pH of the preparation. (247 hari, 72 hari, 47 hari). The decrease in stability is directly proportional to the increase in storage temperature. In conclusion, the instant powder combination of milk, yolk, and temulawak is stable at storage temperatures below 30°C, with a fat content of 10.09% and a protein content of 71.07%.