Local Food-Based Intervention on Nile Tilapia (Oreochromis niloticus) and Banana Blossom (Musa balbisiana Colla) On Lactoferrin Levels In Breastfeeding Mothers

Abstract

Lactoferrin is a bioactive glycoprotein in breast milk (ASI) that plays a vital role in the infant’s immune system. Lactoferrin levels in breast milk can be influenced by the mother’s nutritional status and dietary intake. Consuming local foods rich in protein and containing galactagogues has the potential to improve breast milk quality, including lactoferrin. This study aimed to analyze the effect of a locally processed food intervention on lactoferrin levels in breastfeeding mothers. The study was conducted from April to July 2025 in Tasikmalaya Regency, West Java, Indonesia. This study used a quasi-experimental pre-test–post-test control group design with 80 breastfeeding mothers with 14-day-old infants recruited from six community health centers. The intervention group (n=40) received 200 g of tilapia (Oreochromis niloticus) and 200 g of banana blossom (Musa balbisiana Colla) per day for 14 days, along with breastfeeding promotion. The control group (n=40) received only  breastfeeding promotion. Lactoferrin levels were analyzed using the ELISA method, and data were analyzed using paired and independent t-tests, Wilcoxon, Mann–Whitney, and the General Linear Model. The results showed that breastfeeding mothers who received the intervention experienced a greater increase in lactoferrin levels compared to the control group. Changes in lactoferrin levels (Δ lactoferrin) were significantly different between the two groups (p = 0.032), and the General Linear Model analysis showed that the intervention had an effect on these changes (p = 0.050). Giving tilapia and banana blossom for 14 days increased lactoferrin levels in breastfeeding mothers.