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Malnutrition is one of the problems faced by hospitals during treatment of patients. Malnourished patients who are unable to meet their nutritional needs from food were given recommendation for enteral nutrition (EN). Tempeh as a source of vegetable protein can be used as an alternative ingredient for making more cost-effective hospital-made high-protein EN than commercial EN. This experimental study using tempeh flour as main ingredient for enteral nutrition. This study aimed to asses thedoi:10.34011/juriskesbdg.v11i2.702 fatcat:ppuaxgy3njhvhbrlw6nl6wgsmm