Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal KESANS : International Journal of Health and Science
Sarbini, ⁠Dwi
Unknown Affiliation
Chemistry Health Professions Medicine & Pharmacology Physics Public Health

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Development and Acceptability Test of Enteral Food Formulation Based on Local Foods “KarotenPe” Tempeh Flour and Carrot Flour High in BCAA for Cancer Disease Mastura, Khantsa; Visi Asmara, ⁠An-nisa; Sarbini, ⁠Dwi
Jurnal KESANS : Kesehatan dan Sains Vol 5 No 7 (2026): KESANS: International Journal of Health and Science
Publisher : Rifa'Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54543/kesans.v5i7.626

Abstract

Introduction: Cancer can impair nutritional status due to alterations in the metabolism of energy, protein, fat, and micronutrients, which may lead to malnutrition and require nutritional support through enteral formulas. The development of enteral nutrition based on local food ingredients offers a potential alternative to improve accessibility and nutritional quality for patients. Objective: This study aimed to develop an enteral formula based on tempeh flour as a source of plant protein and carrot flour as a source of beta-carotene, and to evaluate its physical characteristics and sensory acceptability. Method: A completely randomized design with three formulations was employed, analyzing viscosity, osmolarity, flow rate, moisture content, color parameters, and sensory evaluation. Result and Discussion: All formulations met viscosity and flow rate standards. Formula 2 demonstrated the closest flow rate to the commercial product and achieved the highest sensory scores. However, osmolarity across all formulations exceeded recommended ranges, and moisture content surpassed the ideal limit, potentially affecting product stability. No significant differences were found among formulations in sensory parameters. Conclusions: Formula 2 was identified as the most preferred formulation with characteristics closest to the commercial product. However, improvements are required in terms of osmolarity and moisture content to meet the standard requirements for enteral nutrition products
Co-Authors Mastura, Khantsa Visi Asmara, ⁠An-nisa