Komposisi Zat Gizi Tempe yang Difortifikasi Zat Besi dan Vitamin A pada Tempe Mentah dan Matang

https://doi.org/10.22146/agritech.9505

Rahayu Astuti(1*), Siti Aminah(2), Agustin Syamsianah(3)

(1) Program Studi Kesehatan Masyarakat, Fakultas Kesehatan Masyarakat, Universitas Muhammadiyah Semarang, Jl. Kedungmundu Raya No. 18 Semarang 50272
(2) Program Studi Teknologi Pangan, Fakultas Ilmu Keperawatan dan Kesehatan, Universitas Muhammadiyah Semarang, Jl. Kedungmundu Raya No. 22 Semarang 50272
(3) Program Studi Gizi, Fakultas Ilmu Keperawatandan Kesehatan, Universitas Muhammadiyah Semarang, Jl. Kedungmundu Raya No. 22 Semarang 50272
(*) Corresponding Author

Abstract


Anemia is one of the most common nutritional problems in developing countries, including Indonesia. Food fortificationis one of the efforts to be made among the various solutions to improve nutrition, and one of alternative enables food to be fortified was soybean tempeh. The aim of this study was to analyze nutritional composition of soyben tempeh fortified with iron and vitamin A on both uncook and cook soybean tempeh. The treatment wasused in succession given iron (FeSO4) 90, 110, 130 and 150 mg/kg wet soybeans, and vitamin A each treatment 12 mg/kg wet soybeans, and control in this study was tempeh without fortification. Statistical analysis with anova, Kruskal Wallis test, independent t test and Mann Whitney test. Result showed no differences in levels of protein, fat, moisture, ash, carbohydrate, vitamin A, Cu and Zn (p>0,05) based treatment, both uncook and cooked tempeh. In uncook tempeh, increasing iron treatment was increasing iron level soyben tempeh fortified unless there was not significant. Protein and fat content decreased significant (p<0,05) after cooked(dibacem). Ash and carbohydrate content increased significant (p<0,05) after cooked (dibacem). Vitamin A, iron (Fe), copper (Cu) and zinc (Zn) content after cooked were not difference significantly.

ABSTRAK

Anemia merupakan salah satu masalah gizi paling umum pada negara berkembang, termasuk Indonesia. Fortifikasi makanan merupakan salah satu upaya yang dapat dilakukan diantara berbagai solusi perbaikan gizi, dan salah satu alternatif bahan pangan yang dapat difortifikasi adalah tempe kedele. Tujuan penelitian ini untuk menganalisis komposisi zat gizi tempe yang difortifikasi zat besi dan vitamin Abaik pada tempe mentah maupun matang (dibacem). Perlakuan yang digunakan berturut-turut diberi zat besi (FeSO4) 90, 110, 130 dan 150 mg/kg kedele basah, serta vitamin A masing-masing perlakuan 12 mg/kg kedele basah, kontrol adalah tempe tanpa fortifikasi. Analisis statistik menggunakan Anova, uji Kruskal Wallis, uji t independentdan uji Mann Whitney. Hasil menunjukkan tidak ada perbedaan kadar protein, lemak, kadar air, abu, karbohidrat, vitamin A, tembaga dan seng (p>0,05) berdasarkan perlakuan baik pada tempe mentah maupun masak. Pada tempe mentah, meningkatnya kadar zat besi perlakuan meningkatkan kadar zat besi tempe fortifikasi meskipun tidak signifikan. Kadar protein dan lemak menurun secara bermakna setelah diolah (dibacem) (p<0,05). Kadar abu dan kadar karbohidrat meningkat secara bermakna(p<0,05) setelah diolah (dibacem). Kadar vitamin A, zat besi (Fe), tembaga (Cu) dan seng (Zn) setelah dimasak (dibacem) tidak berbeda nyata (p>0,05).


Keywords


Fortified soybean tempeh; iron; vitamin A; nutritional composition

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DOI: https://doi.org/10.22146/agritech.9505

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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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