Literature Review: Viskositas Pada Formula Enteral Blenderized Non Milk Based

Wulandari, Fitri (2021) Literature Review: Viskositas Pada Formula Enteral Blenderized Non Milk Based. Sarjana thesis, Universitas Brawijaya.

Abstract

Formula enteral blenderized non milk based merupakan makanan cair yang dapat dibuat sendiri menggunakan bahan-bahan makanan alami yang dihaluskan, namun tidak mengandung bahan susu untuk menghindari komplikasi diare karena laktosa,yang diberikan kepada pasien yang tidak dapat memenuhi kebutuhan zat gizinya secara per oral, namun memiliki fungsi pencernaan yang baik. Viskositas merupakan salah satu faktor yang menilai kualitas fisik formula enteral blenderized untuk menunjukkan daya dan aliran pada formula enteral. Penelitian ini bertujuan untuk menganalisa viskositas pada formula enteral blenderized non milk based melalui kajian beberapa hasil penelitian. Studi penelitian menggunakan metode literature review dengan menerapkan protokol Preferred Reporting Items for Systematic Reviews and Meta-analyses (PRISMA) menggunakan boolean operator (AND/OR) dengan kata kunci pencarian yang disesuaikan dengan Medical Subject Heading (MeSH). Hasil penelitian didapatkan data dari empat jurnal yang diperoleh melalui screening sejumlah jurnal dari database Pubmed, ProQuest, dan Google Scholar. Kesimpulan dari penelitian ini adalah nilai viskositas pada formula enteral blenderized non-milk based hasilnya berbeda-beda, tergantung dari komposisi bahan yang digunakan. Karena setiap bahan makanan memiliki ukuran partikel, berat molekul dan konsentrasi partikel berbeda-beda yang akan mempengaruhi nilai viskositas setiap formula enteral yang dibuat. Selain itu hal lain yang mempengaruhi nilai viskositas pada formula enteral blenderized non-milk based adalah waktu tunggu, suhu air dan densitas energi.

English Abstract

The non-milk-based enteral blenderized formula is a liquid food that can be made by yourself using natural, refined food ingredients, but does not contain milk to avoid complications of diarrhea due to lactose, which is given to patients who cannot meet their nutritional needs orally, however has a good digestive function. Viscosity is one of the factors that assess the physical quality of enteral blenderized formulas to show the power and flow of enteral formulas. This study aims to analyze the viscosity of the non-milk-based enteral blenderized formula through the study of several research results. The research study uses the literature review non meta analysis method by applying the Preferred Reporting Items for Systematic Reviews and Meta-analyzes (PRISMA) protocol using the boolean operator (AND / OR) with search keywords adjusted to the Medical Subject Heading (MeSH). The research results obtained data from four journals obtained through screening a number of journals from the Pubmed, ProQuest, and Google Scholar databases. The conclusion of this study is that the viscosity value of the enteral blenderized non-milk based formula has different results, depending on the composition of the ingredients used. Because each food ingredient has a particle size, molecular weight and particle concentration are different which will affect the viscosity value of each enteral formula made. In addition, other things that affect the viscosity value of the enteral blenderized non-milk based formula are waiting time, water temperature and energy density.

Item Type:	Thesis (Sarjana)
Identification Number:	0521060134
Uncontrolled Keywords:	viskositas, enteral blenderized, non-milk based, systematic review,
Subjects:	600 Technology (Applied sciences) > 613 Personal health and safety
Divisions:	Fakultas Kedokteran > Ilmu Gizi
Depositing User:	Budi Wahyono Wahyono
Date Deposited:	17 Dec 2021 06:21
Last Modified:	24 Feb 2022 02:23
URI:	http://repository.ub.ac.id/id/eprint/187466

Text (DALAM MASA EMBARGO) - Fitri Wulandari.pdf Restricted to Registered users only until 31 December 2023. Download (1MB)

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