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All Journal Pontianak Nutrition Journal (PNJ)
Nur'faizah, Hana
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Education Health Professions Languange, Linguistic, Communication & Media Public Health

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Analisis Formulasi Enteral Bubuk Berbasis Tepung Tempe Dan Tepung Wortel Sebagai Inovasi Untuk Pasien Stroke Nur'faizah, Hana; Reski, Sepsina; Widajati, Endang
Pontianak Nutrition Journal (PNJ) Vol 8, No 1 (2025): MARET 2025
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v8i1.1798

Abstract

Stroke is the leading cause of death and disability worldwide. One important nutritional intervention is the provision of enteral formulas, which can be made from local food ingredients such as tempeh and carrots. This study aims to evaluate the organoleptic aspects, nutritional content, and viscosity of enteral powder formulas based on tempeh flour and carrot flour. The method used is an experiment with three treatments: F1 (22:7), F2 (17:12), and F3 (19:10). The statistical analysis applied includes One Way ANOVA for energy, fat, and carbohydrate variables, as well as the Kruskal-Wallis test for protein variables and organoleptic tests. The results show significant differences in organoleptic tests (aroma: p=0.000; taste: p=0.000), viscosity (flowability: p=0.006), and nutritional content (energy: p=0.007; carbohydrates: p=0.029) with p < 0.05. However, there were no significant differences in organoleptic tests (color: p=0.847; texture: p=0.174) and protein (p=0.102) with p > 0.05. The formulation with the best organoleptic test is found in F2, while the formula with the highest energy density is found in F3
Analisis Formulasi Enteral Bubuk Berbasis Tepung Tempe Dan Tepung Wortel Sebagai Inovasi Untuk Pasien Stroke Nur'faizah, Hana
Pontianak Nutrition Journal (PNJ) Vol 8, No 2 (2025): SEPTEMBER 2025
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v8i2.1796

Abstract

Penyakit stroke adalah penyebab utama kematian dan kecacatan di seluruh dunia. Salah satu intervensi gizi yang penting adalah pemberian formula enteral, yang dapat dibuatdaribahanpanganlokalsepertitempedanwortel.Penelitianinibertujuan untuk mengkaji aspek organoleptik, kandungan gizi, dan viskositas padaformula enteral bubuk berbasis tepung tempe dan tepung wortel. Metode yang digunakan adalah eksperimen dengan tiga perlakuan: F1 (22:7), F2 (17:12), dan F3(19:10).AnalisisstatistikyangditerapkanmeliputiujiOneWayAnovauntuk variabel energi, lemak, dan karbohidrat, serta uji Kruskal-Wallis untuk variabel proteindanujiorganoleptik.Hasilpenelitianmenunjukkanperbedaansignifikan pada uji organoleptik (aroma: p=0.000; rasa: p=0.000), viskositas (daya alir: p=0.006),dankandungangizi(energi:p=0.007;karbohidrat:p=0.029)denganp < 0.05. Namun, tidak terdapat perbedaan signifikan pada uji organoleptik (warna: p=0.847; tekstur: p=0.174) dan uji proksimat (protein: p=0.102; lemak: p=0.058)  dengan p > 0.05. Formulasi dengan uji organoleptik terbaik terdapat pada F2, sedangkan formula dengan densitas energi tertinggi terdapat pada F3
Co-Authors Sepsina Reski Widajati, Endang