Modifikasi Makanan Enteral Tinggi Asam Amino Essensial

Natalia Desy Putriningtyas; Listiyani Eka Tyastuti; Sri Purwaningsih

doi:10.21580/ns.2023.7.1.11759

Modifikasi Makanan Enteral Tinggi Asam Amino Essensial

* - Universitas Negeri Semarang, Indonesia

- Instalasi Gizi, RSUP Dr. Kariadi Semarang, Indonesia

(*) Corresponding Author

DOI: 10.21580/ns.2023.7.1.11759

Abstract
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This study aims to produce enteral formulations with good taste, proper texture, osmolality, and nutritional value suitable for cancer patients. This study used an experimental design. The preparation of enteral formula was carried out at the Nutrition Laboratory of the Department of Public Health Sciences, Universitas Negeri Semarang, followed by proximate testing at the Food Technology Laboratory of Soegijapranata Catholic University. The sensory test was conducted at a hospital nutrition installation in Semarang city. The panelists in this study were a group of trained panelists totaling 24 nutritionists in the hospital. Statistical analysis uses descriptive analysis by describing organoleptic test data based on the percentage of hedonic level. The results showed that 18 people (75%) liked the color of the product; 13 people (54.2%) liked the taste; 21 people (87.5%) liked the aroma; and the texture of the enteral formula produced was liked by 16 people (66.7%). The resulting enteral formula has an energy content of 1199.8 kcal; protein 161.2 grams; fat 4.8 grams; carbohydrates 107.8 grams; branch chain amino acid (BCAA) 36.8 grams per 1000 ml.

Penelitian ini bertujuan untuk menghasilkan formulasi makanan enteral dengan rasa enak, tekstur tepat, osmolalitas dan nilai gizi sesuai bagi penderita kanker. Penelitian ini menggunakan desain eksperimental. Pembuatan formula enteral dilaksanakan di Laboratorium Gizi Jurusan Ilmu Kesehatan Masyarakat Universitas Negeri Semarang. Uji proksimat dilaksanakan di Laboratorium Teknologi Pangan Universitas Katholik Soegijapranata. Uji sensori dilakukan di instalasi gizi rumah sakit wilayah kota Semarang. Panelis pada penelitian ini adalah kelompok panelis terlatih sejumlah 24 ahli gizi di rumah sakit. Analisis statistik menggunakan analisis deskriptif dengan memaparkan data uji organoleptik berdasarkan persentase tingkat hedonik. Hasil penelitian menunjukkan bahwa sebanyak 18 orang (75%) menyukai warna produk yang dihasilkan, 13 orang (54,2%) menyukai rasa, 21 orang (87,5%) menyukai aroma dan tekstur formula enteral yang dihasilkan disukai oleh 16 orang (66,7%). Formula enteral yang dihasilkan memiliki kandungan energi 1199,8 kkal, protein 161,2 gram, lemak 4,8 gram, karbohidrat 107,8 gram, asam amino rantai cabang (BCAA) 36,8 gram setiap 1000 ml.

Keywords: amino acid; enteral formula; ginger; skim milk; isolate protein; asam amino; formula enteral; jahe; susu skim; isolat protein

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