Potential of Local Food-based Enteral Nutrition to Improve Patient’s Nutrition Status in Hospital in Yogyakarta, Indonesia

Susetyowati^1, , Lestari L.A¹, Setyopranoto I², Probosuseno², Astuti H² and Wijayanti P.M³

¹Department of Nutrition and Health, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Yogyakarta, 55281

²Dr. Sardjito Hospital - Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Yogyakarta, 55281

³Faculty of Medicine, Universitas Islam Indonesia, Yogyakarta, 55584

Cite this paper:
Susetyowati, Lestari L.A, Setyopranoto I, Probosuseno, Astuti H and Wijayanti P.M. Potential of Local Food-based Enteral Nutrition to Improve Patient’s Nutrition Status in Hospital in Yogyakarta, Indonesia. Journal of Food and Nutrition Research. 2019; 7(8):568-572. doi: 10.12691/jfnr-7-8-3

Abstract

Most of hospitals in Indonesia provide enteral nutrition from fresh foods, yet it has some weaknesses notably not durable, unstandardized nutrition content, and not ready to use. Improvement of enteral nutrition using local food that containing functional substance is very potential. We aim to formulate local food-based enteral nutrition containing high protein, antioxidant and nutritious; analyze the nutrition contain and conduct organoleptic test of the product. This was pure-experimental study conducted along 2017. There were five steps consisted of: (1) Potential local food selection, such as arrowroot as energy source, fish cork and local tempeh as protein, carrot, green bean sprouts and pumpkin as fiber, vitamin and mineral; (2) Ingredients preparation and early formulation, each ingredient was steamed before flouring to minimize odour of the component. We powdered each component using dryer machine, mashed using blender and filtered using pharmaceutical sieve; (3) Nutrition analyses, energy and protein per 100 grams ingredients were 352.69 kcal and 0.23 grams (starch arrowroot), 355 kcal and 0.73 grams (arrowroot flour), 392.17 kcal and 79.33 grams (fish cork flour), 449.67 kcal and 46.5 grams (local tempeh flour), 354 kcal and 38.5 grams (mung bean sprout flour), 356.33 kcal and 10 grams (carrot flour) and 380.63 kcal and 12.67 grams (yellow pumpkin flour); (4) Organoleptic test, conducted by trained panelists. Due to low acceptability and bad flavour impact on the product, arrowroot flour, carrot and mung bean sprouts flour were removed from the formula of the product; (5) Formulation, all components were mixed using homogenous mixer machine and were added skim milk, full cream milk, palm sugar, rice flour and essence into the product to improve nutrition contains and organoleptic components. The conclusion is that starch arrowroot, fish cork, local tempeh and yellow pumpkin floured are potential to be formulated as enteral food to improve nutritional status among malnutrition patients.

Keywords:
local food enteral nutrition nutrition status patient hospital

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