Panduan Penulisan
Komposisi Zat Gizi (Fe, Zn, dan Vitamin C) Tempe Yang Difortifikasi
Sari
ABSTRACT
Tempeh, a fermented soybean food from Indonesia, is rich in protein, fiber, and healthy fats. However, it lacks essential nutrients like iron, zinc, and vitamin C. Fortifying tempeh with these nutrients can improve its nutritional value, especially in regions like Kabupaten Deli Serdang. The purpose of this study is to look at the nutritional content of iron, zinc and vitamin c in unfortified tempeh and fortified tempeh. The study utilized a factorial Complete Random Design (RAL) to compare the composition of fortified tempeh, a type of soybean, containing fortified iron, zinc, and vitamin C. The analysis was conducted at the Chem-Mix Pratama Laboratory in Jogyakarta.In accordance with SNI 3144:2015, both unfortified and fortified tempeh meet the moisture content standard of 6.5%. Optimal moisture content is crucial for preventing microorganism growth and maintaining tempeh's texture and taste. Fortified tempeh generally has lower moisture content, with iron-fortified tempeh having the least. Zinc-fortified tempeh has the highest dust content, while iron-fortified tempeh has the lowest. Iron-fortified tempeh also has the lowest phytate levels. Vitamin C content is highest in tempeh fortified with iron, zinc, and vitamin C.Fortified tempeh alters its nutritional content, affecting moisture, dust, phytate, fat, protein, vitamin C, iron, and zinc levels.
Keywords: Tempeh, Nutrients, Fortification.
ABSTRAK
Tempe, makanan kedelai fermentasi dari Indonesia, kaya akan protein, serat, dan lemak sehat. Namun, ia kekurangan nutrisi penting seperti zat besi, seng, dan vitamin C. Memperkuat tempe dengan nutrisi ini dapat meningkatkan nilai gizinya, terutama di daerah seperti Kabupaten Deli Serdang. Tujuan penelitian ini adalah untuk melihat kandungan nutrisi zat besi, seng dan vitamin c pada tempe yang tidak difortifikasi dan tempe yang difortifikasi. Studi ini menggunakan Rancangan Acak Lengkap (RAL) untuk membandingkan komposisi tempe yang diperkaya, sejenis kedelai, yang mengandung zat besi, seng, dan vitamin C yang diperkaya. Analisis dilakukan di Laboratorium Chem-Mix Pratama di Jogyakarta. Sesuai dengan SNI 3144:2015, baik tempe unfortified maupun fortified memenuhi standar kadar air 6,5%. Kadar air yang optimal sangat penting untuk mencegah pertumbuhan mikroorganisme dan menjaga tekstur dan rasa tempe. Tempe yang diperkaya umumnya memiliki kadar air yang lebih rendah, dengan tempe yang diperkaya besi memiliki yang paling sedikit. Tempe yang diperkaya seng memiliki kandungan debu tertinggi, sedangkan tempe yang diperkaya besi i yang terendah. Tempe yang diperkaya besi juga memiliki kadar fitat terendah. Kandungan vitamin C tertinggi dalam tempe yang diperkaya dengan zat besi, seng, dan vitamin C. Tempe yang diperkaya mengubah kandungan nutrisinya, memengaruhi kadar kelembaban, debu, fitat, lemak, protein, vitamin C, zat besi, dan seng.
Kata Kunci: Tempeh, Zat Gizi, Fortifikasi
Teks Lengkap:
Download ArtikelReferensi
Abu-Salem, F. M., & Abou-Arab, E. A. (2011). Physico-chemical properties of tempeh produced from chickpea seeds. Journal of American Science, 7(7).
Ahnan‐Winarno, A. D., Cordeiro, L., Winarno, F. G., Gibbons, J., & Xiao, H. (2021). Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability. Comprehensive Reviews in Food Science and Food Safety, 20(2), 1717–1767. Https://doi.org/10.1111/1541-4337.12710
Amin, F. (2021). Fortifikasi dan Ketersediaan Zat Besi pada Pangan Berbasis Kedelai Menggunakan Fortifikan Biji Wijen. Jurnal Kartika Kimia, 4(2), 8. Https://doi.org/10.26874/jkk.v4i2.91
Astawan, M., Wresdiyati, T., & Maknun, L. (2017). Tempe: Sumber Zat Gizi dan Komponen Bioaktif untuk Kesehatan. IPB Pess.
Astuti, T., Sitompul, M., & Faadhilanisyah, A. (2023). Tempeh consumption patterns in Indonesian family and contribution nutritional adequacy. Action: Aceh Nutrition Journal, 8(4), 518. Https://doi.org/10.30867/action.v8i4.1006
Ayuningtyas, A., Simbolon, D., & Rizal, A. (2018). Asupan Zat Gizi Makro dan Mikro terhadap Kejadian Stunting pada Balita. Jurnal Kesehatan, 9(3), 445. Https://doi.org/10.26630/jk.v9i3.960
BSN. (2015). SNI 3144:2015 tentang tempe kedelai. Badan Standarisasi Nasional.
Evangelista, P., & Surya, R. (2024). Nutritional Profile, Antioxidant Activities and Organoleptic Properties of Tempeh Fermented with Additional Butterfly Pea Flower Petals. IOP Conference Series: Earth and Environmental Science, 1324(1), 012118. Https://doi.org/10.1088/1755-1315/1324/1/012118
Frontela, C., Ros, G., & Martínez, C. (2011). Phytic acid content and “in vitro” iron, calcium and zinc bioavailability in bakery products: The effect of processing. Journal of Cereal Science, 54(1), 173–179. Https://doi.org/10.1016/j.jcs.2011.02.015
Fujiana, F., Pondaag, V. T., Afra, A., Evy, F., & Fadly, D. (2021). Potensi Pangan Fermentasi Tempe Dalam Mengatasi Kejadian Stunting di Indonesia. Poltekita : Jurnal Ilmu Kesehatan, 15(2), 20–26. Https://doi.org/10.33860/jik.v15i2.481
Helmiyati, S., Sudargo, T., Kandarina, I., Yuliati, E., Puspitaningrum, V. A. D., & Juffrie, M. (2016). Tempeh extract fortified with iron and synbiotic as a strategy against anemia. International Food Research Journal, 23(5), 2296–2299.
Hurrell, R. F. (2021). Iron Fortification Practices and Implications for Iron Addition to Salt. The Journal of Nutrition, 151, 3S-14S. Https://doi.org/10.1093/jn/nxaa175
Kristiningrum, E., & Susanto, D. A. (2016). Kemampuan Produsen Tempe Kedelai dalam Menerapkan SNI 3144:2009. Jurnal Standardisasi, 17(2), 99. Https://doi.org/10.31153/js.v17i2.309
Kusuma, H. S., Febrianti, D., Rosidi, A., & Ulvie, Y. N. S. (2022). The effect of tempeh flour on LDL (low-density lipoprotein)-level lowering inrattus norvegicus fed a high-fat diet. Food Research, 6(6), 244–248. Https://doi.org/10.26656/fr.2017.6(6).780
Laksono, A. S., & Rosalina, Y. (2019). Karakteristik mutu tempe kedelai lokal varietas anjasmoro dengan variasi lama perebusan dan penggunaan jenis pengemas. Jurnal Agroindustr, 9(1).
Lin, P.-H., Sermersheim, M., Li, H., Lee, P. H. U., Steinberg, S. M., & Ma, J. (2017). Zinc in Wound Healing Modulation. Nutrients, 10(1), 16. Https://doi.org/10.3390/nu10010016
Neufingerl, N., & Eilander, A. (2021). Nutrient Intake and Status in Adults Consuming Plant-Based Diets Compared to Meat-Eaters: A Systematic Review. Nutrients, 14(1), 29. Https://doi.org/10.3390/nu14010029
Pinasti, L., Nugraheni, Z., & Wiboworini, B. (2020). Potensi tempe sebagai pangan fungsional dalam meningkatkan kadar hemoglobin remaja penderita anemia. Action: Aceh Nutrition Journal, 5(1), 19. Https://doi.org/10.30867/action.v5i1.192
Piskin, E., Cianciosi, D., Gulec, S., Tomas, M., & Capanoglu, E. (2022). Iron Absorption: Factors, Limitations, and Improvement Methods. ACS Omega, 7(24), 20441–20456. Https://doi.org/10.1021/acsomega.2c01833
Rizzo, G. (2024). Soy-Based Tempeh as a Functional Food: Evidence for Human Health and Future Perspective. Frontiers in Bioscience-Elite, 16(1), 3. Https://doi.org/10.31083/j.fbe1601003
Romulo, A., & Surya, R. (2021). Tempe: A traditional fermented food of Indonesia and its health benefits. International Journal of Gastronomy and Food Science, 26, 100413. Https://doi.org/10.1016/j.ijgfs.2021.100413
Setiawan, B. (2016). The effect of fermented soybean (tempeh) supplementation among active pulmonary tuberculosis patients with standard therapy in Indonesia [Dissertation]. Faculty of Agricultural, Nutritional Sciences and Environmental Management, Justus-Liebig-University Giessen.
Sharma, R., Garg, P., Kumar, P., Bhatia, S. K., & Kulshrestha, S. (2020). Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods. Fermentation, 6(4), 106. Https://doi.org/10.3390/fermentation6040106
Sudargo, T., Nisa, F. Z., Helmiyati, S., Kusuma, R. J., Arjuna, T., & Septiana, R. D. (2013). Tempeh with Iron Fortification to Overcome Iron Deficiency Anemia. Pakistan Journal of Nutrition, 12(9), 815–820. Https://doi.org/10.3923/pjn.2013.815.820
Teoh, S. Q., Chin, N. L., Chong, C. W., Ripen, A. M., How, S., & Lim, J. J. L. (2024). A review on health benefits and processing of tempeh with outlines on its functional microbes. Future Foods, 9, 100330. Https://doi.org/10.1016/j.fufo.2024.100330
Tsang, B. L., Holsted, E., mcdonald, C. M., Brown, K. H., Black, R., Mbuya, M. N. N., Grant, F., Rowe, L. A., & Manger, M. S. (2021). Effects of Foods Fortified with Zinc, Alone or Cofortified with Multiple Micronutrients, on Health and Functional Outcomes: A Systematic Review and Meta-Analysis. Advances in Nutrition, 12(5), 1821–1837. Https://doi.org/10.1093/advances/nmab065
W. Basrowi, R., & Dilantika, C. (2021). Optimizing iron adequacy and absorption to prevent iron deficiency anemia: The role of combination of fortified iron and vitamin C. World Nutrition Journal, 5(S1), 33–39. Https://doi.org/10.25220/WNJ.V05.S1.0005
Winanti, R., Bintari, S. H., & Mustikaningtyas, D. (2014). Studi observasi higienitas produk tempe berdasarkan perbedaan metode inokulasI.
Yuniastuti, A. (2014). Nutrisi mikromineral dan kesehatan. Unner Press.
DOI: https://doi.org/10.33024/mahesa.v5i4.16809
Refbacks
- Saat ini tidak ada refbacks.
Publisher: Universitas Malahayati Lampung
Semua artikel dapat digunakan dibawah lisensi Creative Commons Attribution-ShareAlike 4.0 International License
kostenlose besucherzähler