Abstract
Malnutrition is one of the problems faced by hospitals during treatment of patients. Malnourished patients who are unable to meet their nutritional needs from food were given recommendation for enteral nutrition (EN). Tempeh as a source of vegetable protein can be used as an alternative ingredient for making more cost-effective hospital-made high-protein EN than commercial EN. This experimental study using tempeh flour as main ingredient for enteral nutrition. This study aimed to asses the effect of tempeh flour formulation on organoleptic and physical properties of EN. This study was conducted by testing hedonic quality and osmolality of 3 EN formulation. The organoleptic test results showed that tempeh flour based enteral nutrition had yellowish white colour, sweet taste, a distinctive flavor of tempeh, and liquid viscosity. Kruskal- Wallis test showed that there was effect of tempeh flour formulation on colour (p: 0.002), taste (p: 0.001), and aroma (p: 0,000). Osmolality test on three formulations produced above the recommended limit. To develop the product, formulations are needed using ingredients with lower osmolality.
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