Enteral nutrition is used to supply the needs of nutrition and supplement for malnutrition patient. In certain condition, enteral was given in liquid form. Local food, such as tempe, rice, mung bean and canna suitable for being used in enteral formula. This study was conducted to determine effect of feeding enteral nutrition from tempe and local food using in vivo study on body weight, albumin and total protein. Rats were divided into three groups : Groups A were fed gogik (dried cassava, negative control), group B were fed enteral nutrition from local food (tempe, rice, mung bean, canna) and group C were fed commercial enteral nutrition. Before feeding, all of rat were fed gogik (dried cassava) during 14 days. Enteral nutrition was fed 20 gr/day during 30 days and consumption was recorded every day. Whole blood was collected from sinus orbitalis for analysis of total protein and albumin. Observation on body weight, albumin and total protein were made on day 0, 15 and 30. The result showed that body weight and albumin group B (enteral nutrition from tempe and local food) and group C (commercial enteral nutrition) were increased and group A (negative control) was decreased. The highest weight gain was by group B. Total protein on group B (4,63 g/dl) was higher compared to group C (4,48 g/dl) and group A (1,19 g/dl). This result showed that enteral nutrition from tempe and local foods was better than commercial formula.

The experiment was conducted to evaluate the influence of feed additive containing lactic acid bacteria (LAB) and Ganoderma lucidum (GL) on body weight gain (BWG), feed efficiency (FE), performance index (PI), antibody titer (AT) against Newcastle disease and histopathology of broilers. Bacteria used were Lactobacillus salivarius and Pediococcus pentosaceus, which were isolated from broiler's intestine. A number of 195 unsexed day old chicks (Cobb strain) were arranged in a completely randomized design and consisted of 5 treatments, each in 3 equal replicates. The treatments were as followed T0: control/without-feed additive, T1: 1% LAB (10 9 cfu g-1), T2: 1% GL, T3: 1% of LAB 10 9 cfu g-1 + GL (1:1), T4: commercial antibiotic. Data were analyzed using ANOVA and continued to Duncan's multiple range test. The results showed that T2, T3, T4 treatments significantly improved (P<0.05) BWG, FE and PI of broilers. Broilers fed T3 had the highest PI, followed by T4, T1, T2 and T0. Broilers fed T3 had the highest AT value followed by T0, T2, T4, and T1. Histopathology profile showed that broiler fed T3 had no lesion on liver and intestine compared to others. The result of this experiment indicated that additive containing 0.25% L. salivarius, 0.25% P. pentosaceus, and 0.5% G. lucidum was able to enhance broiler performance.

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Saat ini, stunting menjadi salah satu permasalahan nasional yang harus segera dicari pemecahannya. Pemberian makanan tinggi kalori, protein dan zat gizi mikro dapat menurunkan resiko balita stunting. Permasalahannya, makanan selingan dengan spesifikasi tersebut biasanya mahal sehingga perlu dicari alternatif makanan yang murah dan mudah mendapatkanya. Tujuan penelitian ini yaitu menentukan karakteristik kimia, fisika dan sensoris cookies dari campuran tepung mocaf, tempe, kacang hijau dan ikan lele. Formula bahan tepung campuran yaitu F1 (mocaf 68%, tepung tempe telur 5%, tepung kacang hijau 12%, tepung ikan lele 15%), F2 (mocaf 63%, tepung tempe telur 5%, tepung kacang hijau 12%, tepung ikan lele 20%), dan F3 (mocaf 58%, tepung tempe telur 5%, tepung kacang hijau 12%, tepung ikan lele 25%). Hasil penelitian menunjukkan bahwa cookies yang paling disukai panelis adalah formula F1 dan F2. Hasil analisis fisik menunjukkan bahwa ketiga formula cookies memiliki kisaran warna merah kekuningan, serta memiliki tingkat kekerasan yang tidak berbeda nyata. Formula terpilih sebagai cookies potensial menurunkan resiko stunting adalah cookies F2 yang dapat dikonsumsi 5-10 keping per hari, mempunyai komposisi gizi yaitu protein 12,06%, lemak 20,99% ,karbohidrat 59,17% dan energy 511,56 kkal/100 g.

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