<![CDATA[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.]]>
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