DOI: https://doi.org/10.14710/jgi.10.2.95-102

Provision of Local Food-Based Formula Using Pila Ampullacea, Tempeh, and Moringa Oleifera Leaves to the Acceptability and Nutrition Intake in Hemodialysis Patients

1Doctoral Program of Medical and Health Science, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Indonesia

2Department of Nutrition, Faculty of Health Science, Universitas Respati Yogyakarta, Indonesia

3Department of Internal Medicine, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Indonesia

4 Department of Health Nutrition, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Indonesia

View all affiliations
Received: 9 Jun 2021; Published: 1 Jun 2022.

Citation Format:
Abstract

Background: One of the actions that can be taken to overcome malnutrition in hemodialysis is to improve nutrient intake. It is necessary to provide local food-based formula using Pila ampullacea, tempeh with local soybean, and Moringa oleifera leaves for hemodialysis patients.

Objective: To analyze the effect of local food-based formula using Pila ampullacea, tempeh, and Moringa oleifera leaves to the acceptability and nutrition intake in hemodialysis patients.

Materials and Methods: This study was carried out in Dr. Sardjito Hospital, Yogyakarta, Indonesia from February to March 2020. Subjects were 54 maintenance hemodialysis patients who met the criteria of study. The independent variable was the provision of local food-based formula, while the dependent variable were the acceptability and nutrition intake.

Results: As many as 42.59% of subjects were able to consume all the formula given for three days and 50% of subjects have good acceptance of the local food-based formula. The effect of formula intake to the total intake of energy, carbohydrates, fiber, water, calcium, phosphorus, iron showed p-value <0.05, but p-value ≥0.05 for protein, fat, sodium, and potassium. The effect of the non-formula intake to the total intake for all nutrients showed p-value <0.05.

Conclusion: Most of the subjects have a good acceptance of the local food-based formula. Formula intake affects total intake of energy, carbohydrates, fiber, water, calcium, phosphorus, and iron, but does not affect total intake of protein, fat, sodium, and potassium. The total intake for all nutrients was affected by the subject's intake of non-formula sources.

 

Fulltext View|Download
Keywords: Acceptability; Moringa oleifera leaves; Nutrition intake; Snails (Pila ampullacea); Tempeh
Funding: The Ministry of Research, Technology, and Higher Education of the Republic of Indonesia, in the Program of “Penelitian Disertasi Doktor,” Project No. 2072/UN1/DITLIT/DIT-LIT/PT/2020

Article Metrics:

Article Info
Section: Articles
Language : EN
Recent articles
Anthropometric Markers, Visceral Adipocyte Index, Inflammation Markers and Bone Density in Reproductive Obese Women Differences in Development and Diet of Stunting and Non-Stunting Children in the Rowosari Health Center Work Area, Semarang, Indonesia Differences in eating habits and physical activity before and during distance learning More recent articles
Most cited articles
Faktor determinan produktivitas kerja pada pekerja wanita Pengaruh pemberian jus mangga terhadap profil lipid dan malondialdehyde pada tikus yang diberi minyak jelantah Prevalensi dan jenis masalah emosional dan perilaku pada anak usia 9-11 tahun dengan perawakan pendek di Kabupaten Brebes Front Matter Faktor risiko stunting pada anak umur 6-24 bulan di kecamatan Penanggalan kota Subulussalam provinsi Aceh More cited articles
  1. Gunes FE. Medical Nutrition Therapy for Hemodialysis Patients [series online] 2013. Available from: URL: http://dx.doi.org/10.5772/53473
  2. Struijk-Wielinga GI, Romijn M, Neelemaat F, Wee PM, Weijs PJM. Providing in-between meals during dialysis treatment contributes to an adequate protein and energy intake in hemodialysis patients: a non-randomized intervention study. Mathews Journal of Nutrition & Dietetics 2016;1(1):1–8
  3. Beddhu S, Filipowicz R, Chen X, Neilson JL, Wei G, Huang Y, Greene T. Supervised oral protein supplementation during dialysis in patients with elevated C-reactive protein levels: a two phase, longitudinal, single center, open labeled study. BMC Nephrology 2015;16(87):1–8
  4. Maduro IPNN, Nonino CB, Sakamoto LM, Meirelles MG, Costa JACD, Marchini JS. Red meat snacks for chronic hemodialysis patients : effect on inflammatory activity (a pilot study). Renal Failure 2013;35(6):830–834
  5. He L, Li M, Lin M, Zhao T, Gao P. Effect of fish oil supplement in maintenance hemodialysis patients: a systematic review and meta-analysis of published randomized controlled trials. European Journal of Clinical Pharmacology 2016;72:129–139
  6. Barril-Cuadrado G, Puchulu MB, Sanchez-Tomero JA. Table showing dietary phosphorus/protein ratio for the Spanish population. usefulness in chronic kidney disease. Nefrologia 2013;33(3):362–371
  7. Weiner DE, Tighiouart H, Ladik V, Meyer KB, Zager PG, Johnson DS. Oral intradialytic nutritional supplement use and mortality in hemodialysis patients. American Journal of Kidney Diseases 2014;63(2):276–285
  8. Mah JY, Choy SW, Roberts MA, Desai AM, Corken M, Gwini SM, McMahon LP. Oral protein‐based supplements for people with chronic kidney disease requiring dialysis. Cochrane Database of Systematic Reviews 2017;2017(3):1–12
  9. Widiany FL, Astuti AT. Giving of Catfish Abon to The Creatinine Level of Haemodialysis Patients [series online] 2017. Available from: URL: http://eprints.poltekkesjogja.ac.id/id/eprint/320
  10. Widiany FL, Astuti AT. Catfish (Clarias sp.) as an animal protein source to improve serum albumin levels of hemodialysis patients. Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 2021;9(2):128–135
  11. Tangahu RHP, Widiany FL, Astuti AT. Provision of catfish (Clarias sp.) abon to nutritional status of hemodialysis patients based on subjective global assessment. Singapore Journal of Scientific Research 2019;9(4):149–153
  12. Widiany FL, Astuti AT. The change of haemoglobin levels in hemodialysis patient with the provision of nutritional support. Jurnal Nutrisia 2019;21(2):98–103
  13. Fouque D. Nutritional requirements in maintenance hemodialysis. Advances in Renal Replacement Therapy 2003;10(3):183–193
  14. Ikizler TA, Burrowes JD, Byham-Gray LD, Campbell KL, Carrero J, Chan W, Fouque D, Friedman AN, Ghaddar S, Goldstein-Fuchs DJ, Kaysen GA, Kopple JD, Teta D, Wang AY, Cuppari L. KDOQI clinical practice guideline for nutrition in CKD: 2020 update. American Journal of Kidney Diseases 2020;76(3):S1–S107
  15. Widiany FL. Nutritional content of food containing various mixtures of eel (Monopterus albus) flour and tempeh flour as supporting nutrients for hemodialysis patients. Pakistan Journal of Nutrition 2019;18(9):900–905
  16. Widiany FL. Indeks glikemik nugget berbahan campuran tepung belut (Monopterus albus) dan tepung tempe untuk dukungan gizi pasien hemodialisis diabetik. Ilmu Gizi Indonesia 2019;3(01):35–44
  17. Widiany FL, Sja’bani M., Susetyowati, Huriyati E. The organoleptic quality of liquid food formula made from snail (Pila ampullacea), tempeh, and moringa leaves. Slovak Journal of Food Sciences 2021;15:961-969
  18. Sabatino A, Regolisti G, Karupaiah T, Sahathevan S, Singh BKS, Salhab N, Karavetian M, Cupisti A, Fiaccadori E. Protein-energy wasting and nutritional supplementation in patients with end-stage renal disease on hemodialysis. Clinical Nutrition 2017;36(3):663–671
  19. Ajay AK, Vig S, Sabbisetti VS. Mechanism of action of functional lipids and metabolites for patients with chronic kidney disease. Functional Foods in Health and Disease 2019;9(6):412–429
  20. Arini AMS, Afifah DN, Dieny FF. The effect of tempeh gembus substitution on protein content, calcium, protein digestibility and organoleptic quality of meatballs. Current Research in Nutrition and Food Science 2019;07(3):828–841
  21. Sunarya I, Puspita WL. Perbandingan daya terima makanan serta faktor-faktor yang mempengaruhi pada sistem penyelenggaraan makanan swakelola dan outsorcing. Pontianak Nutrition Journal 2018;01(02):74–77
  22. Maina JW. Analysis of the factors that determine food acceptability. The Pharma Innovation Journal 2018;7(5):253–257
  23. Hieke S, Grunert KG. Consumers and Health Claims. in MJ Sadler (ed.), Foods, Nutrients and Food Ingredients with Authorised EU Health Claims Vol. 3, Woodhead Publishing:19–32. 2018
  24. Mouta JS, de Sá NC, Menezes E, Melo L. Effect of institutional sensory test location and consumer attitudes on acceptance of foods and beverages having different levels of processing. Food Quality and Preference 2016;48:262–267
  25. Uyami, Hendriyani H, Wijaningsih W. Perbedaan daya terima, sisa dan asupan makanan pada pasien dengan menu pilihan dan menu standar di RSUD Sunan Kalijaga Demak. Jurnal Riset Gizi 2014;2(1):1–6
  26. Cunningham SE, Verkaik D, Gross G, Khazim K, Hirachan P, Agarwal G, Lorenzo C, Matteucci E, Bansal S, Fanti P. Comparison of nutrition profile and diet record between veteran and nonveteran end-stage renal disease patients receiving hemodialysis in veterans affairs and community clinics in Metropolitan South-Central Texas. Nutrition in Clinical Practice 2015;30(5):698–708
  27. Ju A, Unruh ML, Davison SN, Dapueto J, Dew MA, Fluck R, Germain M, Jassal SV, Obrador G, O'Donoghue D, Tugwell P, Craig JC, Ralph AF, Howell M, Tong A. Patient-reported outcome measures for fatigue in patients on hemodialysis: a systematic review. American Journal of Kidney Diseases 2018;71(3):327–343
  28. Kim H, Lim H, Choue RA. Better diet quality is attributable to adequate energy intake in hemodialysis patients. Clinical Nutrition Research 2015;4(1):46–55
  29. Shapiro BB, Bross R, Morrison G, Kalantar-Zadeh K, Kopple JD. Self-reported interview-assisted diet records underreport energy intake in maintenance hemodialysis patients. Journal of Renal Nutrition 2015;25(4):357–363
  30. Widiany FL. Faktor-faktor yang mempengaruhi kepatuhan diet pasien hemodialisis. Jurnal Gizi Klinik Indonesia 2017;14(2):72–79
  31. Opiyo RO, Nyasulu PS, Olenja J, Zunza M, Nguyen KA, Bukania Z, Nabakwe E, Mbogo A, Were AO. Factors associated with adherence to dietary prescription among adult patients with chronic kidney disease on hemodialysis in national referral hospitals in Kenya: a mixed-methods survey. Renal Replacement Therapy 2019;5(41):1–14

Last update:

  1. Organoleptic profile of high protein and dietary fibre biscuits based on soybean flour, tempeh flour, and Moringa leaf powder

    Lily Arsanti Lestari, Susetyowati, Azizah Isna Rachmawati, Ajeng Saskia Sekar Rachmadanty, Amalia Sarah Sholikhati. Potravinarstvo Slovak Journal of Food Sciences, 18 , 2024. doi: 10.5219/1955

Last update: 2024-12-20 09:45:51

No citation recorded.