Formulasi Nutrisi Enteral Berbasis Tepung Edamame Untuk Alternatif Diet Cair Pasien Stroke

Abstract

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.

Profil proksimat, asam amino, dan asam lemak MPASI dengan bahan baku tepung ikan

“…Penelitian mengenai pembuatan MPASI telah banyak dilakukan oleh beberapa peneliti dan beberapa masih berfokus pada penggunaan protein nabati (Kusumaningrum et al, 2007;Purwanto & Wikanastri, 2011;Ismayanti & Harijono, 2015;Setyawan et al, 2021). Penelitian lain juga mengkaji pembuatan MPASI dengan substitusi protein hewani dari ikan (Elvizahro, 2011;Sari et al, 2017;Putri et al, 2019).…”