Formulation and physicochemical analysis of hand-made enteral nutrition through tongkol (Euthynnus affinis) substitution

Provision of nutritional support through enteral nutrition (EN) with good-quality foods is important to reduce the risk of hospitalized malnutrition. Hand-made enterals, which are often made by blending whole foods until they become liquid so they can be administered through a feeding tube, are increasingly popular today due to patients’ greater tolerance for real food mixtures. The present study aimed to formulate and examine physicochemical characteristics of enteral substitutes with tongkol, a local tuna (Euthynnus affinis), to ensure the quality of the formula. A local hand-made enteral standard formula called modisco was re-formulated by adding tongkol, hence meeting the standard for enteral diet. The formula (ensikol) was analysed for physicochemical including viscosity, flow rate, pH, and peroxide number, e.g., protein, fat, carbohydrate, ash, and water compounds, by micro Kjeldahl, Mojonnier, by difference, and gravimetric, respectively. The addition of steamed tongkol fish, 22% the total weight of modisco ingredients, provided adequate psychochemical aspects for enteral nutrition with superior protein content (5.12 g%) compared to the modisco (3.98%) (p