Pengembangan dan Evaluasi Formula Enteral Rumahan “NATEWA” untuk Pasien Pasca Stroke
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Abstract
Pasien pasca stroke sering kali menghadapi masalah klinis kritis berupa malnutrisi, yang memerlukan dukungan gizi melalui nasogastric tube (NGT). Kondisi ini diperparah oleh tantangan dalam penyediaan nutrisi yang memadai di rumah, terutama karena ketergantungan pada formula komersial yang menimbulkan beban finansial dan masalah aksesibilitas, sehingga mendorong kebutuhan akan alternatif formula enteral rumahan yang terjangkau dan mudah diakses. Penelitian ini bertujuan untuk mengembangkan dan menganalisis formula makanan enteral rumahan, 'Natewa', yang dirancang khusus untuk pasien pasca stroke. Penelitian menggunakan desain deskriptif komparatif, formula 'Natewa' dikembangkan dari bahan-bahan lokal dan dievaluasi kandungan gizi, viskositas, sifat organoleptik, serta biaya produksinya. Pengukuran viskositas dilakukan dengan metode gravitasi menggunakan spuit 50 mL dan NGT 12 Fr, waktu alir dihitung menggunakan stopwatch; kandungan zat gizi dihitung secara empiris menggunakan TKPI dan biaya produksi dihitung menggunakan perkiraan harga pasar di Surabaya. Formula 'Natewa' berhasil mencapai densitas kalori 1,04 kkal/mL dan viskositas 0,083 poise, serta memiliki biaya produksi yang ekonomis sebesar Rp 3.405 per 200 mL. Namun, uji organoleptik mengindikasikan skor yang sangat rendah untuk rasa (2,47 ± 1,302) dan aroma (2,67 ± 0,976), mengkonfirmasi adanya rasa pahit dan tengik yang kuat. Meskipun 'Natewa' menawarkan solusi gizi yang memadai dan hemat biaya, masalah sensori ini menjadi penghalang kritis bagi penerimaan dan kepatuhan pasien jangka panjang, sehingga memerlukan optimasi lebih lanjut untuk meningkatkan keberhasilan implementasi di rumah.
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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
How to Cite
Virgiyanti, I. M., Luthfiyah, F., & Sahda, S. R. (2026). Pengembangan dan Evaluasi Formula Enteral Rumahan “NATEWA” untuk Pasien Pasca Stroke. Agroteknika, 9(3), 766-777. https://doi.org/10.55043/agroteknika.v9i3.710
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Brown, B., Roehl, K., & Betz, M. (2015). Enteral nutrition formula selection: Current evidence and implications for practice. Nutrition in Clinical Practice, 30(1), 72–85. https://doi.org/10.1177/0884533614561791
Buhl, N. D., Bourry, J., Seguy, D., & Lescut, D. (2024). Epidemiology of home enteral and parenteral nutrition in adults: Comprehensive national data. Clinical Nutrition ESPEN, 60, 79–85. https://doi.org/10.1016/j.clnesp.2024.01.010
Civille, G. V., & Carr, B. T. (2015). Sensory Evaluation Techniques. CRC Press. https://doi.org/10.1201/b19493
Clarke, H. J., McCarthy, W. P., O’sullivan, M. G., Kerry, J. P., & Kilcawley, K. N. (2021). Oxidative quality of dairy powders: Influencing factors and analysis. Foods, 10(10), 2315. https://doi.org/10.3390/foods10102315
Goede, J. D., Soedamah-Muthu, S. S., Pan, A., Gijsbers, L., & Geleijnse, J. M. (2016). Dairy Consumption and Risk of Stroke: A Systematic Review and Updated Dose-Response Meta-Analysis of Prospective Cohort Studies. Journal of the American Heart Association, 5(5). https://doi.org/10.1161/JAHA.115.002787
Dewantara, I. P. S., & Sucipta, I. W. (2021). Prevalensi dan Persepsi Disfagia pada populasi Lanjut Usia di Kota Denpasar Periode September-Desember 2021. Intisari Sains Medis, 12(3). https://doi.org/10.15562/ism.v12i3.1186
Dipasquale, V., Diamanti, A., Trovato, C. M., Elia, D., & Romano, C. (2022). Real food in enteral nutrition for chronically ill children: overview and practical clinical cases. Current Medical Research and Opinion, 38(5), 831–835. https://doi.org/10.1080/03007995.2022.2052514
Duarte, A. C., Spiazzi, B. F., Zingano, C. P., Merello, E. N., Wayerbacher, L. F., Teixeira, P. P., ..., & Gerchman, F. (2022). The effects of coconut oil on the cardiometabolic profile: a systematic review and meta-analysis of randomized clinical trials. Lipids in Health and Disease, 21(1). https://doi.org/10.1186/s12944-022-01685-z
Escuro, A. A. (2014). Blenderized Tube Feeding: Suggested Guidelines to Clinicians. Practical gastroenterology, 136, 58–66. https://share.google/l0i3d7kLtEMd2mdEG
Fajriansyah, F. (2022). Profil Pengobatan Stroke Iskemik pada Pasien yang Menjalani Rawat Inap di Rumah Sakit Dr.Wahidin Sudirohusodo. Wal’afiat Hospital Journal, 3(2), 165–171. https://doi.org/10.33096/whj.v3i2.91
Gramlich, L., Hurt, R. T., Jin, J., & Mundi, M. S. (2018). Home enteral nutrition: Towards a standard of care. Nutrients, 10(8), 1–11. https://doi.org/10.3390/nu10081020
Hassan-Ghomi, M., Nikooyeh, B., Motamed, S., & Neyestani, T. R. (2017). Efficacy of commercial formulas in comparison with home-made formulas for enteral feeding: A critical review. Medical Journal of the Islamic Republic of Iran, 31(1), 319–326. https://doi.org/10.14196/mjiri.31.55
Havens-Bowen, A. (2025). How To Tell If Coconut Milk Has Gone Bad. TastingTable. https://www.tastingtable.com/1749727/how-to-tell-coconut-milk-bad/
Hron, B., & Rosen, R. (2021). Viscosity of Commercial Food Based Formulas and Home Prepared Blenderized Feeds. J Pediatr Gastroenterol Nutr, 70(6), 1–13. https://pubmed.ncbi.nlm.nih.gov/32443040/
Jiang, D., Nie, L., Xiang, X., Guo, X., Qin, M., Wang, S., ..., & Mao, L. (2025). Effects of enteral nutrition in stroke: an updated review. Frontiers in Nutrition, 12(March), 1–9. https://doi.org/10.3389/fnut.2025.1510111
Joosten, K., & Niseteo, T. (2024). Better understanding of use of blended diets and its benefits. Evidence-Based Nursing, 28(1), 103859. https://doi.org/10.1136/ebnurs-2023-103859
Kano, K. I., Yamamoto, R., Yoshida, M., Sato, T., Nishita, Y., Ito, J., ..., & Nakamura, K. (2025). Strategies to Maximize the Benefits of Evidence-Based Enteral Nutrition: A Narrative Review. Nutrients, 17(5), 1–20. https://doi.org/10.3390/nu17050845
Kementerian Kesehatan Republik Indonesia. (2020). Tabel Komposisi Pangan Indonesia (TKPI) 2019. https://share.google/awvWOBSfLT59mG3x4
Kestriani, N. D., Budipratama, D., & Pradian, E. (2015). Terapi Nutrisi pada Pasien di ICU NutritionTherapy in ICU Patiens. Anesthesia & Critical Care, 33(3), 226–234. https://macc.perdatin.org/index.php/my-journal/article/view/74
Safira, N., Sutijati, E., & Luthfiyah, F. (2023). Formula Enteral Blenderized Berbahan Dasar Kacang Hijau dengan Penambahan Sari Apel dan Putih Telur sebagai Makanan Alternatif untuk Penderita Stroke. HARENA: Jurnal Gizi, 3(2), 2774–7654. https://doi.org/10.25047/harena.v3i2.3712
Kiers, J., & Nout, M. (2004). Tempeh as a Fuctional Food. In K. Liu (Ed.), Soybeans as Functional Foods and Ingredients (hal. 239–247). AOCS Press. https://doi.org/10.1201/9781003040286
Ko, S.-H., & Shin, Y.-I. (2022). Nutritional Supplementation in Stroke Rehabilitation: A Narrative Review. Brain & Neurorehabilitation, 15(1). https://doi.org/10.12786/bn.2022.15.e3
Krauss, R. M., Eckel, R. H., Howard, B., Appel, L. J., Daniels, S. R., Deckelbaum, R. J., ..., & Bazzarre, T. L. (2000). AHA Dietary Guidelines Revision 2000: A statement for healthcare professionals from the Nutrition Committee of the American Heart Association. Circulation, 102(18), 2284–2299. https://doi.org/10.1161/01.CIR.102.18.2284
Krishnan, M., Yeap, S., Howell, B., Voulgaridou, M., Robinson, H., Breeze-Jones, H., ..., & Slade, P. M. E. (2025). Improving safety and timeliness around nasogastric tube feeding on an Acute stroke unit. BMJ Open Quality, 14(2), 1–5. https://doi.org/10.1136/bmjoq-2025-003353
Lemieux, L., & Simard, R. E. (1992). Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition. Le Lait, 72(4), 335–385. https://doi.org/10.1051/lait:1992426
Meilgaard, M., Civille, G. V., & Carr, B. T. (2016). Sensory Evaluation Techniques. ScienceDirect 255–294. https://www.researchgate.net/publication/31765189_Sensory_Evaluation_Techniques_M_Meilgaard_GV_Civille_BT_Carr
Meinlschmidt, P., Schweiggert-Weisz, U., & Eisner, P. (2016). Soy protein hydrolysates fermentation: Effect of debittering and degradation of major soy allergens. LWT-Food Science and Technology, 71, 202–212. https://doi.org/10.1016/j.lwt.2016.03.026
Mogensen, K. M., & Robinson, M. K. (2024). Enteral Nutrition. Merck Manual Professional Version. https://www.merckmanuals.com/professional/nutritional-disorders/nutritional-support/enteral-nutrition
Mueller, C. M. (2012). The A.S.P.E.N. Adult Nutrition Support Core Curriculum: A Case-Based Approach (2nd Editio). American Society for Parenteral and Enteral Nutrition (ASPEN). https://www.scribd.com/document/494468247/THE-A-S-P-E-N-ADULT-NUTRITION-SUPPORT-CORE-CURRICULUM
Naspghan Foundation. (2023). Blenderized tube feedinge. GI Kids. https://gikids.org/digestive-topics/blenderized-tube-feeding/
Novianti, D. P., Sulendri, N. K. S., Lutfiyah, F., & Suhaema, S. (2022). Pengaruh Pemberian Buah Tomat (Solanum Lycopersicum) terhadap Penurunan Tekanan Darah pada Pasien Hipertensi. Student Journal of Nutrition, 1(1), 33–40. https://doi.org/10.32807/sjn.v1i1.7
Olsson, E., Larsson, S. C., Hoijer, J., Kilander, L., & Byberg, L. (2022). Milk and Fermented Milk Consumption and Risk of Stroke: Longitudinal Study. Nutrients, 14(5), 1070. https://doi.org/10.3390/nu14051070
Pasar Purya. (2025). Indeks Harga Bahan Pokok Penting. https://pasarsurya.surabaya.go.id/wp-content/uploads/2025/03/01-Maret-2025.pdf
Patra, A. A. F. (2023). Karakteristik Penderita Disfagia Di Rumah Sakit Umum Pusat Dr Wahidin Sudirohusodo Periode Januari- Desember 2022. Universitas Hasanuddin [Skripsi]. https://repository.unhas.ac.id/id/eprint/38001/
Pramudito, T. E., Putri, E. G. A., Paluphi, E., & Yogiara, Y. (2021). The effect of starter culture on bacterial profile in soybean tempeh. Food Research, 5(1), 380–389. https://doi.org/10.26656/fr.2017.5(1).436 https://www.researchgate.net/publication/348919764_The_effect_of_starter_culture_on_bacterial_profile_in_soybean_tempeh
Rizzo, G. (2024). Soy-Based Tempeh as a Functional Food: Evidence for Human Health and Future Perspective. Frontiers in Bioscience - Elite, 16(1), 1–16. https://doi.org/10.31083/j.fbe1601003
Sariwulan, D. R. (2019). Pengaruh Dosis Dan Waktu Pemberian Suplementasi Jus Tomat (Solanum Lycopersicum) Terhadap Penurunan Tekanan Darah Pada Pasien Post Stroke Akut. Jurnal Gizi dan Kesehatan, 3. https://jurnal.uns.ac.id/jgk/article/view/16894
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