Nutritional Content of Food Containing Various Mixtures of Eel (Monopterus albus) Flour and Tempeh Flour as Supporting Nutrients for Hemodialysis Patients
DOI:
https://doi.org/10.3923/pjn.2019.900.905Keywords:
Eel (Monopterus albus), flour, hemodialysis, nutritional content, nutritional support, outpatient, tempehAbstract
Background and Objective: Hemodialysis patients are at risk of malnutrition and thus require nutritional support from protein sources that can include eel (Monopterus albus) and tempeh. The purpose of this study was to determine the effect of various mixtures of eel flour and tempeh flour on the nutritional content of food and the proportion of animal and plant sources of protein for the nutritional support of hemodialysis patients. Materials and Methods: This was a pre-experimental study with two intervention groups and one control group. The study used nuggets made with various mixtures of eel flour and tempeh flour. The dependent variable was nutrient content, while the independent variable was the proportion of animal and vegetable protein sources. Data were analyzed with one-way ANOVA. Results: The results of the effect of the proportion of animal and vegetable protein sources on the nutritional content of food were as follows: p = 0.001 for energy, p = 0.000 for protein, p = 0.010 for fat, p = 0.010 for carbohydrates, p = 0,000 for iron, p = 0,000 for calcium, p = 0.565 for sodium, p = 0.441 for potassium and p = 0,000 for phosphorus. Nugget C with a 1:1 proportion of eel flour to tempeh flour had the highest contents of energy, protein, carbohydrates and calcium and the lowest contents of sodium, potassium and phosphorus compared to the contents of the other two nugget variations. Conclusion: The proportion of animal and vegetable protein sources influences energy, protein, fat, carbohydrate, iron, calcium and phosphorus contents. Nugget C with the 1:1 proportion of eel flour to tempeh flour had the most suitable nutrient content to meet the dietary requirements of hemodialysis patients.
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