Nutritional Acceptance And Content Of Enteral Formula Based On Tempe Flour And Red Bean Flour For Malnutrition In Toddlers
Keywords:
enteral formula, malnutrition, tempeh flour, red bean flourAbstract
Background: Severe malnutrition among toddlers remains a serious public health problem in Indonesia, with a national prevalence of 6.2% and 6.5% in Surakarta City, requiring high energy and protein intake during the rehabilitation phase. Commercial enteral formulas are generally expensive, highlighting the need for affordable locally based alternatives with high nutritional value. Purpose: This study aimed to evaluate the nutritional content, physical characteristics, and acceptability of an enteral formula based on tempeh flour and red bean flour. Methods: This experimental study developed two formulations: F1 (40% tempeh flour, and 60% full cream milk) and F2 (60% tempeh flour, and 40% full cream milk) with red bean flour 10 g each. Analyses included nutritional composition, osmolality, viscosity, flow rate, moisture content, color, and sensory evaluation involving 15 panelists. Data were analyzed using Independent t-test and Wilcoxon tests. Results: Energy content ranged from 237.8–247 kcal, osmolality from 673–735 mOsmol/kg, viscosity from 138.5–296.9 cP, moisture content from 4.25–4.99%, and flow rate ranged from 0.09–1.6 ml/second. The price of formula F2 is Rp. 5,386 and formula F1 is Rp. 5,689. Sensory analysis showed no significant differences between F1 and F2 (p>0.05). Conclusion: Based on the results of the physicochemical tests carried out, F2 has physicochemical characteristics (nutrient density, osmolality, viscosity, and flowability) that best meet the criteria for enteral food, so it has the potential to be an alternative enteral formula.
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