Banana Blossom Research Articles

The Effectiveness of Giving Banana Heart to Adequate Breast Milk in Babies Less than 6 Months in Terms of Weight Gain

Breast milk (ASI) is a natural food that can be renewed, provides a complete source of nutrition for babies, protects mothers and children from disease, and has anti-inflammatory properties. One of the first steps towards a healthy and prosperous life is breastfeeding and to increase milk production, pregnant women can consume banana blossoms, which are a type of plant that contains laktagogums which have the potential to stimulate oxytocin and prolactin hormones such as alkaloids. The purpose of this study was to analyze the effectiveness of banana buds on the adequacy of breast milk in infants less than 6 months of age in terms of weight gain. The research method is a quasi-experimental research using a two group pre and post test design, with a total sample of 20 samples divided into 2 groups. The results showed that the average increase in baby weight in the experimental group before being given banana heart vegetables, the mean was 5.090 and after being given the banana flower, it increased to a mean of 5.590 with a mean difference of 0.50 while the average increase in baby weight in the control group was 4.98 increased to 5,130 with a difference of 0.15. From the results of the independent T test, it can be seen that the p value of 0.02 < 0.05 means that there is a significant difference in the average weight gain of infants in the treatment group given banana heart with the control group not given any treatment.

Proximate composition and antioxidant activity of the saba (Musa acuminata x balbisiana Colla) banana blossom family Musaceae

This study evaluated the proximate composition, and content of phenolic and flavonoid compounds as well as the potential antioxidant property of saba (Musa acuminata x balbisiana Colla) banana blossoms. The banana blossom was dried at 60 ℃ for 12 hours. The sample was then extracted using 80% ethanol. The ethanolic extract of the sample was subjected to antioxidant and various characterization, including the following: i) nutritional values of the banana blossom powder, which was analyzed according to the Association of Official Analytical Chemists (AOAC), ii) total phenol and total flavonoid content and iii) antioxidant test using, 2-diphenyl-1picrylhydrazyl (DPPH) free radical scavenging activity. The results revealed that the sample contains a high amount of ash, fiber, protein, and carbohydrate and a low amount of fat. The Total Phenolic Content and Flavonoid Concentration of extract revealed an abundant reservoir of compounds, the concentration 500 mcg/mL, exhibited the highest radical scavenging activity of banana blossom ethanolic extract, suggesting a dose-dependent activity. Further investigation using other in vitro and in vivo antioxidant assay is recommended to confirm the potential use of saba (Musa acuminata x balbisiana Colla) banana blossom as an antioxidant.

The Peroxide, Organoleptic, and Proximate Content of Thunnus sp. Shredded Fortified with Banana Blossoms

Fish is part of the diet which is a source of animal protein which is very beneficial for health. To meet the availability of fish-based food, it can be processed into various processed products, one of which is shredded fish. Shredded fish still has a drawback, such as the low fiber content. To enrich the fiber content of shredded fish, fortification with banana blossoms can be an alternative. The process of making shredded fish does not yet have a standard because many methods and spices are added, so there are variations in the types and amounts of spices used. This causes the quality of shredded fish to vary. Therefore, this study aimed to evaluate the chemical properties of the effect of different concentrations on banana blossoms fortification in the processing of shredded tuna. The research was conducted in June-August 2022 at the Fish Product Technology Laboratory and the Chemical Engineering Laboratory, Universitas Brawijaya. The study design was a non-factorial Completely Randomized Design (CRD). The results were analyzed using ANOVA (α 5%) and Tukey's post hoc test. The results showed that banana blossoms fortification had no significant effect on the peroxide value and water content of shredded tuna. Banana blossoms fortification has a significant effect on the hedonic value of the appearance, taste, and texture of shredded tuna. However, it has no significant effect on the hedonic aroma value and overall acceptance. The value of the proximate composition of shredded tuna with the best treatment level was 70%, i.e. protein content of 14.51%, fat content of 36.19%, ash content of 6.82%, carbohydrate content of 29.15%, and total dietary fiber of 20.80%. The fat and protein content of shredded tuna does not meet the Indonesian National Standard (SNI) for shredded products.

Review: A Taste of My Life: A Memoir in Essays and Recipes, by Chitrita Banerji

Review: <i>A Taste of My Life: A Memoir in Essays and Recipes</i>, by Chitrita Banerji

Isolation and Characterization of Gibberellin (GA-3) from Banana Blossom of Musa balbisiana Colla and Effect of The Isolate Addition on The Growth of Soybean (Glycine max) Plant

There is a type of banana that is unique because the flesh is filled with black seeds locally known as “pisang batu” (Musa balbisiana Colla). The objective of research was directed to determine the content of GA3 in banana blossom of M. balbisiana Colla and its effect on the growth of soybean (Glycine max) plant in vegetative and generative phase. GA3 was prepared by maceration followed by extraction using ethyl acetate and further purified using adsorption column chromatography and preparative TLC. The isolated product was then characterized using FTIR and HPLC. Sprouts of soybeans with uniform height were planted on polybags containing a mixture of planting media (soil: husk: manure = 3:2:1). The sprout was divided into five groups. The first group is the control only spraying with water, while others groups were treated by spraying GA3 isolate, crude extract, commercial Biostimulant and 1% NPK fertilizer. The soybean was determined for chlorophyll content of the leaf, proximate content and α-amylase activity. The results of HPLC and FTIR on gibberelline isolates showed a retention time and wave number which is relatively similar to the GA3 standard. GA3 levels in banana blossom of M. balbisiana Colla were 2.55 mg/g dry weight. The results of research showed that the GA3 isolate, crude extract and commercial biostimulant have significant effects on the growth of soybean plant both in the vegetative and generative phases for each parameter determined, proximate content, chlorophyll content and α-amylase activity compared to the control and NPK fertilizer.

Acceptability Study of Banana Blossom (Banana Musa) Cupcake Fortified with Honey: A Bread Innovation

&#x0D; &#x0D; &#x0D; &#x0D; Purpose: The province of Quirino, Philippines, is a good source of the different varieties of banana. The purpose of this research is to determine the organoleptic assessment and acceptability of Banana blossom Cupcake fortified with Honey.&#x0D; Methodology: The study utilized a descriptive survey method. Data were gathered through structured questionnaires and were assessed using a Likert scale. The questionnaires were distributed to 50 trained and untrained respondents who were faculty and students at Quirino State University. Sensory evaluation was employed on the Honey Banana Blossom Cupcake in terms of the following parameters: taste, texture, appearance, color, aroma, and presentation.&#x0D; Main Findings: Generally, Honey Banana Blossom Cupcake is highly acceptable among the taster respondents particularly on its appearance, color, texture, and aroma where it was rated as moderately high while its flavor was rated as highly acceptable.&#x0D; Implications of study: This study specifically addresses the use of banana blossoms to exploit its potential and to support local farmers and growers to maximize their profit&#x0D; &#x0D; &#x0D; &#x0D; &#x0D; Novelty of study: This research aimed to produced policy to support local products in the province of Quirino.

Galactagogue effect of banana (Musa x paradisiaca) blossom beverage on breast milk production among mothers undergoing cesarean section.

There is limited evidence to support the effectiveness of banana blossom in promoting breast milk supply among mothers undergoing cesarean section. To investigate the clinical galactagogue effect of banana blossom on breast milk production among mothers undergoing cesarean section. A randomized controlled trial was conducted with the experimental group (ne=30) who consumed banana (Musa X paradisiaca) blossom beverage and the control group (nc=30) who consumed plain water. The results showed that mothers undergoing cesarean section in the experimental group had significantly higher milk flow levels at Day 2 (P = 0.017), Day 3 (P = 0.005) and milk volume at Day 2 (P = 0.005), and Day 3 (P = &lt;0.001) than those of control group. This study had proven the galactagogue effect of banana blossom beverage to promote breast milk production, without any notable adverse effect. It could be used to be the alternative daily menu for postpartum mothers and a solution for midwives to deal with those who have inadequate production of breast milk.

Banana blossom addition to increase food fiber in tuna (Thunnus sp.) floss product as functional food for degenerative disease’s patient

Tuna (Thunnus sp.) is a high-economic fish that is most sought after in the Indonesian seas. Tuna has good nutrition for the human body, content such as high protein, vitamin and mineral content, and has a delicious taste, so this fish can be diversified. One of the products is fish floss that can be used as functional food. This study aims to determine: (1) determine effect of banana blossom addition in fish floss to organoleptic parameter (2) determine effect of banana blossom addition in fish floss to peroxide value and water content. The method used in this study is an experimental method with an experimental design in the form of a simple Completely Randomized Design (CRD). The independent variables in this study were the concentration of banana blossom 30%, 50%, and 70% while the dependent variables were organoleptic, water content and peroxide value. The best fortification of banana blossom is 70% with organoleptic score of appearance 5.178; scent 4.922; texture 5.078; and taste 4.944. The peroxide value in the tuna floss product with 70% banana blossom concentration is 0.578 meq/kg and water content 13.33%.

Pengaruh Perbandingan Ikan Tuna (Thunnus sp.) Dengan Puree Jantung Pisang (Musa Paradisiaca sp.) Terhadap Karakteristik Nugget

&#x0D; &#x0D; &#x0D; This study was aimed to determine the effect ratio tuna and banana blossom puree on the characteristics of nuggets, and to determine which ratio of tuna and banana blossom puree that can produce nuggets with the best characteristics. The experimental design used was Completely Randomized Design (CRD) with 5 different treatments ratio of tuna and banana blossom puree, namely 100%: 0%; 90%: 10%; 80%: 20%; 70%: 30%; and 60%: 40%. Each treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analysed using Analysis of Variance (ANOVA) and if the treatment affects the variables, the analysis will be continued using The Duncan's Multiple Range Test (DMRT). The results showed that the ratio of tuna and banana blossom puree had a very significant effect to the water content, ash content, protein content, fat content, total dietary fiber, colour and taste (hedonic test), taste and texture (score test), and gave a significant effect to hedonic of the overall acceptance. Ratio of tuna and banana blossom puree 90%:10% produce the best characteristic nuggets which were: water content of 62,89%; ash content of 2,07%; protein content of 18,26%; fat content of 2,78%; total dietary fiber of 6,74%; slightly solid texture, slightly fishy taste, and preferred colour, flavour, texture, taste, and overall acceptance.&#x0D; &#x0D; &#x0D;

Pengaruh waktu ekstraksi menggunakan ultrasonic assisted extraction terhadap antosianin jantung pisang (Musa spp)

Banana blossom is a source of anthocyanin that is potentially utilized as natural dyes in the food industry. Anthocyanin from banana blossom can be extracted using Ultrasonic Assisted Extraction (UAE) and maceration method. Extraction using ultrasonic causes cavitation effect thereby provide an efficiency of extraction time if compared with maceration method. This study aimed to determine the effect of the duration of sonication treatment on total anthocyanin in banana blossom extract. Experimental design applied in this research is randomized block design with five treatments: maceration for 24 hours, sonication: 5 minutes, 10 minutes, 15 minutes and 20 minutes. Sonication was carried out at 40 kHz. Parameters determined were anthocyanin content, color (L*, a*, b*), morphological structure and total soluble solid. The results showed that sonication time did not significantly affect the total anthocyanin of banana blossom extract. Total anthocyanin of banana blossom extract with sonication time treatment ranged from 86.32 mg/L to 87.31 mg/L. The selected treatment for banana blossom extraction using UAE was 5 minutes sonication. This treatment resulted in a total anthocyanin concentration of 87.31 mg/L, which has comparable to the 24 hours maceration method. The color parameter (L*, a*, b*) and total soluble solid of the banana blossom extract with 5 minutes sonication was 28.67, 12.54, 17.92 and 8.32 %Brix, respectively. Meanwhile, the morphological structure showed formation of pores on the surface of banana blossom cells.

Banana inflorescence and their potential health benefits as future food

Banana scientifically known as Musa sp. is a famous tropical fruit majorly cultivated in India with a production of 29 million tonnes. One of the underrated parts of the banana plant is the edible flower (banana inflorescence/blossom) which can be utilized in several ways for nutritional and therapeutic purposes as it is known to have potential antioxidant, anti-carcinogenic, and anti-diabetic properties. The present paper primarily focuses on the health benefits of banana inflorescence and the bioactive components responsible for its properties. Secondly, the paper describes different traditional dishes of banana blossom made in India highlighting the regionality, ingredients used, and preparation procedures with a view to popularize these ethnic delicacies and functionality of banana blossom among other parts of the world. In India, several different dishes and pickles are prepared with the blossoms. They are used as functional foods and are mentioned in detail in this paper.

The effect of banana blossom on growth performance, immune response, disease resistance, and anti-hypothermal stress of Macrobrachium rosenbergii

Banana (Musa acuminata) blossom contains high nutritional value and bioactive compounds. In this study, Macrobrachium rosenbergii were fed with diets containing banana blossom powder (BBP) at 10 and 20 g kg−1, hot-banana blossom (BBH) extract at 10 and 20 g kg−1, and the basal diet for 56 days. The growth performance, physiological response and immune parameters were evaluated. The results showed that a significantly higher percentage weight gain (PWG) and percentage length gain (PLG) in prawns fed with BBH diet. The feed efficiency (FE) significantly increased in prawns fed BBP. The prawn fed both BBH and BBP diet showed higher survival rate than control group. The prawn fed with BBH showed a significant increase in total haemocyte count (THC) and different haemocyte count (DHC), whereas phenoloxidase (PO) activity and respiratory bursts (RBs) significant increase in prawns fed both BBP and BBH diet. Furthermore, M. rosenbergii fed with both BBP and BBH diets showed significantly higher phagocytic activity and clearance efficiency against Lactococcus garvieae infection. At the end of the 56 days of feeding trial, the susceptibility of prawns to L. garvieae infection and hypothermal (18 °C) stress were evaluated. The results showed that prawns fed BBH diets had a significantly higher survival rate against L. garvieae than those of fed with the basal diet. Anti-hypothermal stress was observed in prawns fed both BBP and BBH diets showing no significant difference in haemolymph glucose in prawns subjected to 18 °C and 28 °C, whereas the norepinephrine level in haemolymph of prawns fed with BBH diets subjected to 18 °C was significantly lower than in prawns subjected to 28 °C. In summary, we recommend addition of hot-banana blossom extract to the diet of M. rosenbergii at 20 g kg−1 to promote growth performance, improve physiological function, enhance immunity, increase anti-hypothermal stress, and to increase resistance against L. gavieae.

PKM JANTUNG PISANG CAMILAN SEHAT IBU MENYUSUI

Banana is one of Indonesia's leading commodities. Harvested area and banana production always occupy the first position. In 2012 the total production was 6,189,043 tons and the banana harvested area in Indonesia reached 103,157 hectares, with a productivity of 59.99 tons/ha. Indonesia itself is the fourth largest banana producing country in the world. Banana flowers have many health benefits, including high fiber content, low protein and fat, and a source of minerals such as magnesium, iron and copper. Dietary fiber is known to be useful for lowering blood cholesterol levels, normalizing blood glucose and insulin levels so that it is good for consumption by people with diabetes mellitus. In addition, banana heart has a very high antioxidant activity, most of which comes from anthocyanin compounds which are included in the flavonoid and polyphenol groups. The purpose of this activity is to explore innovative ideas, increase creativity, instill an entrepreneurial spirit, train mentally and teach to work hard and be responsible. In addition, another goal is to reduce the waste generated by processing them into banana heart chips and banana heart chips. There are several obstacles faced, namely (1) Limited capital. (2) Low motivation for entrepreneurship with banana heart as the main ingredient. (3) There is no diversity of banana heart products. (4) There is no packaging and marketing of banana blossoms.&#x0D; Keywords: various processed banana heart, marketing and income&#x0D;

Adsorption efficiency of banana blossom peels (musa acuminata colla) adsorbent for chromium (VI) removal

The discharge of waste from industries into water has caused heavy metal pollution posing health risk to biota such as lead and chromium (VI). Once the water has been polluted, it will limit the accessibility to clean freshwater. Therefore, this paper aims to evaluate the adsorption efficiency of banana blossom peels for the chromium (Cr) (VI) removal under different pH (1, 4, 7, and 10). Extraction of banana blossom peels adsorbent was carried out via chemical treatment using 0.1 M of HCI and 5% (w/v) NaOH solution. The morphology and functional groups of extracted banana blossom peels adsorbent were then characterized using scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR), and subsequently, the Cr (VI) removal efficiency was examined using ultraviolet–visible spectroscopy (UV–VIS). The extracted banana blossom peels adsorbent is found to have wavy surface with shallow dents. Results demonstrated that adsorbent at pH 10 have the optimum removal of Cr (VI) with 18.87% followed by pH 7 (18.36%), pH 4 (12.28%) and pH 1 (12.00%) after 8 h. The maximum Cr (VI) adsorption capacity is 227.27 mg/g. In this study, the pseudo-second-order model best describes the adsorption process. Langmuir isotherm model is more favorable with high correlation coefficient of 0.99. In conclusion, adsorbent extracted from banana blossom has the potential to be used for Cr (VI) removal in water sources and reduce disposal of agricultural wastes by transforming it into a valuable material.

Survei Pangan Nabati Berpotensi sebagai Galaktogogum

Breast milk is an ideal food for babies because of its unique nutritional content. So, every baby should be sought to get exclusive breastfeeding until the age of 6 months. To achieve this, the baby's mother must try to increase the volume and quality of her milk. These efforts must be supported by providing appropriate nutritional intake for breastfeeding mothers. This study is a survey study to determine the type of food consumed by mothers as galactogogums. Questionnaires were distributed openly to breastfeeding mothers and the breastfeeding community. There are 50 respondents who are breastfeeding mothers who have filled out the survey. Respondents came from 17 cities in Indonesia. The data obtained were analyzed descriptively to reveal the types of food used as galactogogums by breastfeeding mothers in Indonesia. The survey results show that there are 15 plant foods consumed by breastfeeding mothers as galactogogums. The dominant vegetable foods consumed are katuk leaves, nuts, moringa leaves, spinach leaves, and banana blossoms. Other types of food, although they are not widely consumed by the community as galactogogums, these foods should still receive the attention of researchers for further study.

Enzymatic Browning in Banana Blossoms and Techniques for Its Reduction

Banana blossoms are rich in fiber and nutrients and are a popular plant-based, vegan alternative to fish. However undesirable browning, usually visible at the peduncle cut-end, negatively impacts consumer acceptability of banana blossoms. The aim of this work was to develop safe alternatives to prevent browning in banana blossoms. First, the activities of primary enzymes associated with tissue browning, i.e., polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), were assayed. Our data showed that PPO and POD were the key enzymes responsible for blossom browning as they increased in activity, reaching a maximum at pH 7, as browning developed. In contrast, PAL activity decreased, and total phenolic content did not change as browning progressed, indicating PAL was not induced by cutting and may not be involved in blossom browning. Second, to find antibrowning agents for banana blossoms that can substitute for the use of sodium metabisulfite (SMS), different organic acids of varying concentrations were tested. Among organic acids studied, treatment with 3% (w/v) oxalic acid was the most effective method and thus could be a safe substitution for SMS to prevent browning in banana blossoms.

The nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossom

The study aimed to evaluate the addition of banana blossom (12.5, 25, 37.5, and 50% w/w) on nutritional quality, histamine content, bacterial count, and sensory characteristic in the fish floss prepared from little tuna (Euthynnus affinis). The crude protein content, essential amino acids, lipid, and polyunsaturated fatty acids (PUFA) steadily decreased (p &lt;0.05), while the crude fibre, carbohydrate, and ash components of the tuna floss, increased significantly (p &lt;0.05) with increasing levels of banana blossom. The contents of protein, fat, ash, fibre, carbohydrate, and moisture ranged 28.13 – 30.27%, 14.79 – 18.02%, 4.45 – 5.68%, 2.6 – 3.5%, 27.81 – 31.01, and 16.45 – 17.39%, respectively, and most of them met the Indonesian National Standard. For essential and non-essential amino acids, the level varied about 102.82 mg.g-1 to 206.76 mg.g-1 and 79.71 mg.g-1 to 138.76 mg.g-1, respectively in the treated tuna flosses. Moreover, ranging 13.72 – 16.29% of PUFA was found in all treated flosses. The most significant effect was found in the histamine levels of the tuna flosses, especially in the 50% added floss sample. Moreover, bacterial counts and heavy metals content were lower than the maximum limits regulated by the Indonesian National Standard. For sensory evaluation, the banana blossom-added samples significantly increased (p &gt;0.05) the acceptability score for all attributes assessed. Taken together, the tuna floss added with 37.5% of banana blossom may be potentially developed as a low-histamine tuna-based product with high ffibre andEPA+DHA, as well as highly acceptable for consumers.

EKSTRAKSI DAN UJI POTENSI ANTIOKSIDAN DARI SENYAWA POLIFENOL JANTUNG PISANG CAVENDIS (Cavendis varadishii) YANG DIFERMENTASI ASAL PT. NUSANTARA TROPICAL FARM (NTF) LAMPUNG

Banana blossom is waste, especially in PT. Nutrition Tropical Farm (NTF) as the largest bananaexporter in Lampung. Cavendis banana blossom in PT. NTF cannot be consumed like some other particular banana blossoms. Cavendis banana blossom from the company has a bitter tastebecause it contains high polyphenol compounds. High polyphenol compounds in the banana blossom can be acquired through an extraction process that furthermore can be used as antioxidants. By utilizing the polyphenol compounds in the banana blossom, it is possible to utilize and optimize the use value and economic value of the waste or by products of banana plant cultivation. The purposes of this study are 1) Increasing the acquisition of polyphenol extracts in Cavendis banana blossom extract from PT. NTF, 2) antioxidant activity by polyphenol compounds extract of Cavendis banana blossom from PT. Nusantara Tropical Farm. The result shows that spontaneous fermentation of the banana blossom affects the lignocellulose component and the acquisition of bioactive compounds. The highest yield of bioactive components extracts produced from 3 th day incubation for total polyphenols (982 mg/100mg), anthocyanin (25.34 mg/100 mg) and the highest antioxidant activity of catechin (37.74%) produced form 3 th day incubation.

Microwave drying of banana blossoms ( Musa acuminata ): Mathematical modeling and drying energetics

This research work explored the effect of microwave output power on drying characteristics, moisture diffusion, drying efficiency, and specific energy consumption. Banana blossoms was cut into 3 mm thickness and was dried as monolayers at five different power levels (160, 320, 480, 640, and 800 W). After drying, the powdered banana sample was analyzed for color attributes and functional characterization. Eight different mathematical models were investigated and the Page model was the best-fitted model for all samples with the maximum R2 values of 0.99359 (P-160 W), 0.99505 (P-320 W), 0.99344 (P-480 W), 0.99160 (P-640 W), and 0.99192 (P-800 W). The drying time was minimizing from 40 to 10 min as the microwave output powers increase from 160 to 800 W. The drying constant (k) is enhanced as microwave power increases. The effective diffusivity of banana blossoms varied from 4.428 × 10−7 to 1.171 × 10−7 m2/s and the activation energy was estimated as 7.96 W/g. Maximum energy consumption was found to be 7.74 MJ/kg water at 160 W, whereas minimum energy consumption was minimum (5.74 MJ/kg water) at a microwave power of 640 W. Energy efficiency increases with increasing microwave output power. Applied microwave output power was a critical aspect of all color parameters of the banana blossoms powder. Powdered banana blossoms dried at 640 W showed the highest lightness L* of 54.43 ± 0.46 with redness (a*) of 4.19 ± 0.03, and yellowness (b) of 10.71 ± 0.29. The highest water solubility index was 53.30 ± 0.59 % for the sample dried at 640 W and oil absorption capacity (g/g) and foaming capacity (ml) were varied from 1.76 ± 0.07 to 2.93 g/g and 1.67 ± 0.58 to 4.53 ± 0.57 ml. Practical applications Dehydrated banana blossoms could be an option to make convenience their utilization for different food products formulation, and food fortification. Hence, advanced drying techniques are needed in the current scenario. Microwave drying is one of the advanced drying techniques which helps to enhance the quality attribute of a dehydrated product in comparison to the conventional drying technique which produces a lower quality product and needs a longer processing time. Microwave drying of banana blossoms slices results in a considerable enhancement in the preservation quality. This research work will offer an alternative technique to make dehydrated banana blossoms with a considerably better quality of products. High-quality dehydrated banana blossoms can be practically implicated by the microwave drying technique with an optimum condition.

Konsumsi Jantung Pisang Terhadap Peningkatan Produksi ASI Pada Ibu

Breastmilk (ASI) is the best food for babies because it is a perfect natural food, easily digested by babies and contains nutrients that are in accordance with the baby's needs for growth, immunity and preventing various diseases as well as for the baby's intelligence, safe and guaranteed cleanliness. Another benefit that is no less important than exclusive breastfeeding as mentioned above is that breast milk is highly nutritious, affordable and can protect babies from Sudden Infant Death Syndrome (Sudden Infant Death Syndrome). This research is a quasy experimental study to examine the causal relationship or to find the effect of an intervention on the population. This research was conducted in the working area of ??the Puskesmas Portibi on the grounds that the work area of ??the puskesmas used the Wilcoxon signed rank test to see the effect of before and after consuming banana blossom on the increase in the respondent's milk production. The results of this study indicate a p-value of 0.000 (? &lt;0.05), which means that there is an effect of consuming banana blossoms on increasing breast milk production in mothers in the work area of ??Puskesmas Portibi, Padang Lawas Utara Regency in 2020.