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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.

INTRODUCTION. CANCER. 2ND LEADING CAUSE OF DEATH.

BALI MANDARA. RSUD. One of the most comprehensive cancer centers in Eastern Indonesia Services: early detection, diagnosis, chemotherapy, radiotherapy, surgery Patient visits (past year): Inpatient chemotherapy: 611 One-day care chemotherapy: 1,742 Outpatient visits: 12,712.

PUDING. MILK. Popular dessert with sweet taste and soft texture Made from milk and thickening/gelling agents, may be enriched with other ingredients (BPOM, 2019).

Method. Agar-agar, granulated sugar, UHT milk, white egg, dragon fruit.

RESULT. Average Score of Hedonic Test. Average Score of Hedonic Quality Test.

Average Score of Hedonic Test. Significant difference (p < 0.05) Scores: 2.90 – 4.33 Highest: 4.33 (liked) – P4 (25% / 175 g) Lowest: 2.90 (disliked) – P1 (10% / 70 g).

Hedonic Quality Results. Significant difference (p < 0.05) Scores: 2.67 – 3.00 Highest: 3.00 (neutral) – P1 (10% / 70 g) Lowest: 2.67 (neutral) – P5 (30% / 210 g).

RESULT. Average Values of Objective Analysis.

Antioxidant Activity (IC50). Significant difference (p < 0.05) Range: 23,714.24 ppm – 43,827.10 ppm Highest IC50 (lowest antioxidant activity): 43,827.10 ppm – P4 (25% / 175 g) Lowest IC50 (highest antioxidant activity): 23,714.24 ppm – P5 (30% / 210 g).

Determination of the Best Treatment. Panelists most favored Treatment 4 (P4) (25% / 175 g addition) and Panelists rated Treatment 1 (P1) higher in aroma, taste, and texture Treatment 1 (P1): Protein content: 1.96% (lowest) IC50: 41,860.17 ppm Treatment 4 (P4): Protein content: 2.47% (higher) IC50: 43,827.10 ppm.

Color & Color Quality. Dragon fruit purée enhances pudding color and attractiveness (Noviyanti & Dalmayanti, 2024). Its pigments—beta-carotene (Aisyah et al., 2023) and anthocyanins 28.7–55.6 mg/100 g (Ariyani et al., 2024)—act as natural colorants, giving a vivid and exotic impression..

Antioxidant Content. The highest antioxidant content (IC50 43,827.10 ppm) was found in Treatment 4 (25%/175 g), while the lowest (IC50 2,371.24 ppm) was in Treatment 5 (30%/210 g). A higher IC50 reflects weaker antioxidant activity (Fadhilah et al., 2021). Red dragon fruit is rich in polyphenols (≈86 mg/0.5 g dried extract), contributing to its antioxidant potential (Manuel et al., 2021). However, heating during preparation may degrade antioxidants, lowering activity (Suci & Husin, 2020). According to Indrawati et al. (2021), an IC50 >200 ppm is classified as very weak; thus, the milk pudding shows low antioxidant activity despite good sensory acceptability. This suggests the need for innovation by incorporating other antioxidant-rich ingredients to enhance its functional value..

NUTRITIONAL VALUE. Best formulation: Treatment 4 (25%/175 g) with 2.47 g protein per 100 g serving. Daily protein adequacy: One serving supplies 3.8% of men’s and 4.1% of women’s daily protein needs (65 g and 60 g respectively). Ideally snacks should contribute 10% of daily needs; this pudding would require 2–3 small portions/day, suitable for small, frequent feeding for cancer patients. For Improvement: Add high-protein ingredients (legumes, seeds, high-protein milk) to raise nutritional value. Afiska et al. (2021) found red bean pudding (2.29 g protein/100 g) also needed extra ingredients to meet nutritional targets..

CONCLUSION. This study developed a milk pudding enriched with egg white and dragon fruit purée in five different treatments: 10%, 15%, 20%, 25%, and 30%. The formulations were evaluated using both subjective quality tests (organoleptic) and objective quality tests (protein content and antioxidant activity). The organoleptic test results showed that respondents generally rated the pudding's color, aroma, taste, and texture from neutral to favorable. Protein content ranged from 1.96% to 2.62%, while antioxidant activity ranged from 23,714.24 to 43,827.10 ppm. The best formulation was found in Treatment 4 (25% addition), which provided 2.47 grams of protein per 100-gram serving. Based on these findings, it is recommended that further product development be carried out, particularly by incorporating other high-protein foods such as legumes and natural antioxidant sources. This would help improve the nutritional value while also enhancing the flavor profile and overall appeal of the product..

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