ABSTRACT
Diarrhea is common in patients admitted to the Intensive Care Unit (ICU). Studies report that the incidence of diarrhea in the ICU ranges from 2-95%. Antibiotic therapy, antifungals, prokinetics, and enteral feeding may predispose to diarrhea in critically ill patients. The enteral route is the more commonly used feeding method in the ICU and is often thought to be the cause of diarrhea so enteral feeding is discontinued. This can exacerbate calorie and protein deficits. Probiotics are known to reduce the incidence of diarrhea in critical patients on ventilators. Enteral food with tempeh flour and cork fish flour containing synbiotics and high protein can be used as an alternative enteral food for critical patients. The purpose of this study was to determine the effect of tempe flour and channa striata extract formulations on hedonic of quality, energy density, macronutrient content, synbiotics, and viscosity. This study was conducted by hedonic quality testing of 3 enteral formula balances, proximate test, lactic acid bacteria and viscosity of the best formula. The results of the research on the hedonic quality of the three formulas concluded that there were significant differences with p < α (0.05) in taste, scent, consistency and overall, and there was no difference in color with p (0.125) > 0.05. F3 is the best formula that is favored by panelists. The proximate test results per serving (200 ml), namely energy 241.56 kcal, protein 9.64 grams, fat 7.16 grams, carbohydrates 34.64 grams, lactic acid bacteria (LAB) 1.42.106, inulin 5 grams, energy density 1.2 kcal/ml, viscosity 43.70 cP.
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