The Effect of Egg White and Dragon Fruit Purée Addition on the Characteristics of Milk Pudding as a Snack for Cancer Patients at RSUD Bali Mandara

Abstract

Nutritional disorders in cancer patients are caused by the cancer itself, the effects of chemotherapy, radiation therapy, and psychological factors, thus the form of food provided must be adjusted to the patient’s condition. Milk pudding is a dessert made from fresh milk and gelling agents, characterized by its soft texture and distinctive taste. Egg white is rich in protein and low in fat, while dragon fruit is known for its high antioxidant content. This study aimed to determine the effect of adding egg white and dragon fruit puree on the characteristics of milk pudding as a supplementary food for cancer patients. This research is an experimental study with a randomized block design, involving 5 types of treatments with 3 replications each. Treatments included P1 (10%), P2 (15%), P3 (20%), P4 (25%) and P5 (30%)  Based on subjective quality tests, significant differences were found in the addition levels regarding color, aroma, taste, and texture, as well as hedonic quality aspects including color, aroma, taste, and texture. However, there were no significant differences observed in protein content and antioxidant capacity. The protein content ranged from 1.96% to 2.62%, while antioxidant capacity ranged from 23,714.24 ppm to 43,827.10 ppm. Treatment 4 was identified as the best treatment, with a protein content of 2.47 grams, meaning that one serving of milk pudding fulfills 3.8% of the daily protein requirement for adult men and 4,12% for adult women aged 30–49 years according to the Recommended Dietary Allowances.