Background: When breast milk is no longer enough to meet the nutritional needs of the infant, complementary foods should be added. Complementary feeding should be start giving from 6 months onwards. The period from 6-months of age is a very vulnerable period. It is the time when malnutrition starts in many infants. One form of complementary feeding which are hygienic, and ready to serve is an instant baby food. Utilization of local food such as catfish (Pangasius sp) and pumpkin (Cucurbita moschata) as a source of protein and beta-carotene may increase the nutrient content of complementary feeding. Objective: This study was designed to analyze the difference of nutrients content, bulk density, and acceptability among the percentage varieties of catfish and pumpkin flour substitution on instant baby porridge. Methods: An experimental study with a single factor completely randomized design. The experiment carried out by combining the percentage of catfish and pumpkin flour substitution in to 4 formulas. The nutrients content that were analyzed are levels of protein, betacarotene, fat, and carbohydrate. Statistical analysis of the nutrients content, bulk density, and acceptability using One Way ANOVA test CI 95% followed by Tukey posthoc test. Results: Instant baby food recommended is the substitution of catfish 20% and 15% pumpkin. Servings (25 g) instant baby food to meet the 34% and 102% of protein adequacy adequacy of vitamin A. Conclusion: Instant baby porridge substituted with catfish and pumpkin flour are high in protein and vitamin A, appropriate to the bulk density, and acceptable.

Background: At UGM Academic Hospital, the liquid diet that has been given to stroke patients is a high-energy, high-protein and low-sodium enteral commercial formula. Commercial enteral formula has a relatively expensive price so we need a ready-made enteral product at a more affordable price. Hospitals can utilize potential ingredients to produce ready-to-use enteral formulas, one of which is edamame bean flour. Objective: Producing edamame flour-based enteral nutrition products that can be organoleptically acceptable, meet nutritional requirements, and meet the physical requirements of enteral nutrition for stroke patients. Design: Laboratory experimental research with a Completely Randomized Design with four research stage: 1) Making and testing the nutritional value of edamame flour, 2) Formulation of edamame flour-based enteral nutrition, 3) Testing of organoleptic quality, physical properties, and nutritional value and calculating the cost of enteral nutrition edamame flour based, 4) Determination of the selected formula. Results: Edamame flour produced in this study had the highest percentage of nutrient content in the form of protein (31.5%) and antioxidant activity of 69.75%. Based on the calculation of nutritional value, determined 3 formulas, namely formula A (comparison of edamame flour: 1: 4 skim milk), formula B (2: 3), and formula C (1: 2). From the results of testing the nutritional value, physical properties, cost, and level of preference, formula A is determined as the chosen formula. Formula A has a protein content of 21.88%; energy content of 332.54 Kcal / 100 g; viscosity 8.6 cP; osmolality 436 mOsmol / Kg water; and most preferred panelists in terms of taste. Conclusions: Edamame flour formula can be used as an alternative liquid diet for stroke patients with energy and protein content such as commercial stroke formulas.

Background: Management of cases of difficulty swallowing in Indonesia has so far only used standardized forms of hospital food consisting of ordinary foods, soft foods, chopped foods, filtered foods and liquid foods. In developed countries, the use of commercial food thickener is commonly used for cases of swallowing disorders. Commercial food thickener products are difficult to obtain in Indonesia and the price is quite expensive so that substitute products that are derived from local and cheap food are needed.It is necessary to develop an alternative formulation of food thickener made from local which is easily obtained and cheaper in price as an alternative solution to the problem of eating difficulties. Some ingredients that have properties as a food thickener are glucomannan porang and xanthan gum. Porang glucomannan has a high fiber content while xanthan gum has high viscosity in low concentration. Objective: The purpose of this study was to determine the texture and viscosity of local thickener food in accordance with the consistency of commercial food thickener as a gold standard. Design: eksperimental laboratorium research which is held at the Nutrition Department in UGM Academic Hospital on June until November 2019, with the research steps are: 1) Make a standard gold solution of 6 grams of commercial food thickener 2) Measuring the texture and viscosity of a standard gold solution used as a comparison with other products 3) Conducting subjective and objective tests of local ingredients, namely glucomannan porang and xanthan gum. Results: From the research conducted in the laboratory by using the RVA method, all 4 flour (cornstarch, sago flour, arrowroot flour, tapioca flour and porang glucomannan flour) showed a viscosity close to the thickness of commercial food thickener. The advantage of glukomanan flour is that after the maximum viscosity value is reached, the viscosity does not change with an increase in temperature or when the temperature decreases. Conclusions: Porang glucomannan has a texture similar to commercial food thickener (gold standard), the viscosity of porang glucomannan tends to be stable with changes in temperature and when the temperature decreases so that it can be used as an alternative food thickener for dysphagia patients.