FORMULATION OF ENTERAL FOOD BASED ON SOY FLOUR, PUMPKIN, AND BANANA AS AN ALTERNATIVE SNACK FOR STROKE PATIENTS Samia Sahal Bawazir, Hiya Alfi Rahmah, Izzati Nur Khoiriani
Jenderal Soedirman University
Abstract
Background : Stroke is a pathological condition that can cause dysphagia or
difficulty swallowing. Dysphagia can reduce the ability to consume food so that it
can result in malnutrition, so enteral is needed to help meet the nutritional intake of
stroke patients. This study aims to determine the effect of the proportion of soy
flour, pumpkin, and banana on viscosity, hedonic, hedonic quality, best formula,
and best formula proximate.
Methods : This study used a Completely Randomized Design (CRD) method with
3 proportions of enteral formula, with a ratio of soy flour: pumpkin flour: banana
flour P1 (9: 7: 5), P2 (5: 9: 7), and P3 (7: 5: 9). Several analyzes were conducted,
namely viscosity test with Brookefield NDJ-8S Viscometer, hedonic organoleptic
test and hedonic quality on 59 panelists, and proximate test on the best enteral
formula.
Result : The proportions of enteral formulas that included soy flour, pumpkin flour,
and banana flour had a significant impact on various sensory attributes. These
included hedonic color (p=0.000), aroma (p=0.014), texture (p=0.000), overall
appearance (p=0.000), color quality (p=0.000), aroma quality (p=0.004), texture
quality (p=0.000), and overall appearance quality (p=0.000). However, there were
no significant effects observed on viscosity (p=0.235), taste (p=0.883), and taste
quality (p=0.353). The best enteral formula was formula P2 with a ratio of soy flour:
pumpkin: banana of 5:9:7 with an energy content of 347.4 kcal, 30 g protein, 3 g
fat, 50.2 g carbohydrate, 16 g water, and 0.9 g ash.
Conclusion : Powdered enteral formula based on soy flour, pumpkin, and banana
has met the viscosity requirements and has good acceptability.
