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All Journal AcTion: Aceh Nutrition Journal
Aliyya Salma Putri
Dietitian Profession Program, Faculty of Health Sciences, Universitas Brawijaya, Jawa Timur
Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Development and evaluation of a blenderized enteral formula based on tempeh and pumpkin flour compared with a commercial enteral formula for a high-energy, high-protein (HEHP) diet: Nutritional, physical, and sensory characteristics for nutrition support Aliyya Salma Putri; Destriana Putri Ayu Ningtyas; Adinda Oktaviana Milawati; Lola Ayu Istifiani
AcTion: Aceh Nutrition Journal Vol 11, No 3 (2026): September
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v11i3.3167

Abstract

Natural food-based enteral formulas are gaining attention; however, their use in patients with cancer has not been widely reported. This study aimed to determine the nutritional, physical, and sensory characteristics of a blenderized enteral formula (EBF) based on local foods (tempeh flour and pumpkin flour) compared with a commercial enteral formula (CEF). This experimental study was conducted from September to December 2025 at the Faculty of Health Sciences and the Faculty of Agricultural Technology, Brawijaya University. Energy and protein content, viscosity, flow characteristics, and sensory acceptability of the EBFs and CEF were evaluated. Sensory acceptability was assessed by 32 untrained panelists. The costs of three EBF formulations (F1–F3) were compared with that of the commercial formula (F0). F1 had the highest energy density (1.21 kcal/mL) and protein content (5.75 ± 0.12%), as well as the lowest flow time (162.67 ± 2.08 s) and viscosity (127.67 ± 2.52 cP) among the EBFs. Sensory scores for F2 included color (5.59 ± 1.7), aroma (6.28 ± 1.3), texture (6.47 ± 1.4), and flavor (5.34 ± 1.9). F3 had the lowest cost. In conclusion, F1 was identified as the best EBF for an HEHP diet based on its nutritional and physical characteristics; however, further formulation improvement and testing in patients with cancer are required.
Co-Authors Adinda Oktaviana Milawati Destriana Putri Ayu Ningtyas Lola Ayu Istifiani