Kalium sebagai salah satu keunggulan tempe kedelai lokal Indonesia (varietas Grobogan) dibandingkan tempe kedelai impor

https://doi.org/10.22146/ijcn.90952

Fery Lusviana Widiany(1*), Metty Metty(2), Rahayu Widaryanti(3), Shafira Nur Azizah(4)

(1) Program Studi Gizi Program Sarjana, Fakultas Ilmu Kesehatan, Universitas Respati Yogyakarta, Yogyakarta
(2) Program Studi Gizi Program Sarjana, Fakultas Ilmu Kesehatan, Universitas Respati Yogyakarta, Yogyakarta
(3) Program Studi Kebidanan Program Sarjana, Fakultas Ilmu Kesehatan, Universitas Respati Yogyakarta, Yogyakarta
(4) Program Studi Gizi Program Sarjana, Fakultas Ilmu Kesehatan, Universitas Respati Yogyakarta, Yogyakarta
(*) Corresponding Author

Abstract


Potassium is one of the advantages of local Indonesian soybean tempeh (Grobogan variety) compared to imported soybean tempeh

Background: Fulfilling high potassium needs can be done by replacing portions of food that have a low potassium content with foods that have a high potassium content, one of which is from legume products or processed products such as tempeh. Indonesian people are considered to prefer imported soybean tempeh products compared to local soybean tempeh, even though local soybean tempeh is thought to have better nutritional content than imported soybean tempeh.

Objective: This research was conducted to analyze the potential advantage of local soybean tempeh compared to imported soybean tempeh based on potassium content.

Method: This experimental research was carried out in Yogyakarta from June–December 2022. The objects of this research included local soybean tempeh and imported soybean tempeh. The independent variable of this research was the variation between local soybean tempeh and imported soybean tempeh, while the dependent variable was potassium content. Data were analyzed univariately and bivariately using the Independent T-test.

Results: The Independent T-Test to analyze the difference in potassium content of local soybean tempeh flour and imported soybean tempeh flour showed a p-value=0.000 (p<0.05), the mean difference between the two groups showed a result of 106.45.

Conclusion: The potassium content in local soybean tempeh flour is 106.45 mg/100 g significantly higher than the potassium content in imported soybean tempeh flour.


Keywords


grobogan variety local soybean tempeh; imported soybean tempeh; potassium content

Full Text:

PDF


References

  1. McLean RM, Wang NX. Chapter three – potassium. Adv Food Nutr Res. 2021:96:89–121. doi: 10.1016/bs.afnr.2021.02.013
  2. Stone MS, Martyn L, Weaver CM. Potassium intake, bioavailability, hypertension, and glucose control. Nutrients. 2016;8(7):444. doi: 10.3390/nu8070444
  3. Widiany FL, Prasetyaningrum YI, Afriani Y. Pemanfaatan buah dan sayur sebagai upaya antisipasi konstipasi pada anak di TK Mekar Siwi Panjen Maguwoharjo, Depok, Sleman. Jurnal Pengabdian Dharma Bakti. 2020;3(2):15–19.
  4. Sekti RM, Fayasari A. Edukasi gizi dengan media audiovisual terhadap pola konsumsi sayur buah pada remaja SMP di Jakarta Timur. Jurnal Ilmiah Kesehatan (JIKA). 2019;1(2):77–88. doi: 10.36590/jika.v1i2.15
  5. Kementerian Kesehatan Republik Indonesia. Pedoman gizi seimbang. Jakarta: Kementerian Kesehatan Republik Indonesia; 2014.
  6. Noerfitri, Putri TW, Febriati RU. Hubungan antara kebiasaan melewatkan sarapan, konsumsi sayur buah dan fast food, aktivitas fisik, aktivitas sedentary dengan kejadian gizi lebih. Jurnal Ilmiah Kesehatan Masyarakat 2021;13(2):56–63. doi: 10.52022/jikm.v13i2.205
  7. Kementerian Kesehatan Republik Indonesia. Riset kesehatan dasar 2013. Jakarta: Kementerian Kesehatan Republik Indonesia; 2013.
  8. Kementerian Kesehatan Republik Indonesia. Hasil utama Riskesdas 2018. Jakarta: Kementerian Kesehatan Republik Indonesia; 2018.
  9. Noubiap JJN, Bigna JJR, Nansseu JRN. Low sodium and high potassium intake for cardiovascular prevention: evidence revisited with emphasis on challenges in Sub-Saharan Africa. J Clin Hypertens. 2015;17(1):81–83. doi: 10.1111/jch.12439
  10. Kementerian Kesehatan Republik Indonesia. Tabel komposisi pangan Indonesia 2017. Jakarta: Direktorat Gizi Masyarakat Direktorat Jenderal Kesehatan Masyarakat Kementerian Kesehatan Republik Indonesia; 2017.
  11. Puspitasari A, Elfarisna. Respon pertumbuhan dan produksi kedelai varietas grobogan dengan penambahan pupuk organik cair dan pengurangan dosis pupuk anorganik. Prosiding Seminar Nasional 2017 Fakultas Pertanian, Universitas Muhammadiyah Jakarta; 2017.
  12. Supardi N. Penyuluhan tentang manfaat sari kacang kedelai terhadap penurunan tekanan darah pada ibu hamil di Puskesmass Bontomarannu Kabupaten Gowa. Jurnal JPIKES. 2023;3(1):56–63. doi: 10.55606/jpikes.v3i1.1387
  13. Astawan M, Wresdiyati T, Ichsan M. Karakteristik fisikokimia tepung tempe kecambah kedelai. Jurnal Gizi Pangan. 2016;11(1)35–42. doi: 10.25182/jgp.2016.11.1.%25p
  14. Astawan M, Wresdiyati T, Widowati S, Bintari SH, Ichsani N. Karakteristik fisiko-kimia dan sifat fungsional tempe yang dihasilkan dari berbagai varietas kedelai. Jurnal Pangan. 2013;22(3):241–52.
  15. Astawan M, Wresdiyati T, Saragih AM. Evaluasi mutu protein tepung tempe dan tepung kedelai rebus pada tikus percobaan. Jurnal Mutu Pangan. 2015;2(1):11–17.
  16. Widiany FL, Metty, Widaryanti R, Azizah SN. Gambaran sifat fisik tempe kedelai lokal dan tempe kedelai impor. Prosiding Seminar Nasional Universitas Respati Yogyakarta “Sinergi Perguruan Tinggi dan Mitra dalam Mewujudkan Masyarakat Mandiri, Produktif dan Berdaya Saing”. [series online] 2022 [cited 2023 Aug 1]. Available from: URL: https://prosiding.respati.ac.id/index.php/PSN/article/view/460/0
  17. Yudiono K. Peningkatan daya saing kedelai lokal terhadap kedelai impor sebagai bahan baku tempe melalui pemetaan fisiko-kimia. Agrointek. 2020;14(1):57–66. doi: 10.21107/agrointek.v14i1.6311
  18. Muslihah J. Tingkat kekerasan dan daya terima tempe goreng dari kedelai lokal dan impor. Surakarta: Universitas Muhammadiyah Surakarta; 2014.
  19. Handayani L, Wahyuni S, Habibie D. Komparasi proksimat pada kedelai lokal varietas anjasmoro dan kedelai impor. BEST (Journal of Biology Education, Science & Technology). 2023;6(2):773–9.
  20. Astawan M, Mursyid M, Muchtadi D, Wresdiyati T, Bintari SH, Suwarno M. Evaluasi nilai gizi protein tepung tempe yang terbuat dari varietas kedelai impor dan lokal. Pangan. 2014;23(1):33–42.
  21. Widiany FL, Metty, Widaryanti R, Azizah SN. Comparison of IC50 antioxidant analysis of local soybean tempeh and imported soybean tempeh in Indonesia. International Journal of Nutrition Sciences. 2022;7(4):241-4. doi: 10.30476/ijns.2022.97526.1213
  22. Ketterer ME. Geology and mineralogy applications of atomic spectroscopy, Editor(s): Lindon JC, Tranter GE, Koppenaal DW. Encyclopedia of spectroscopy and spectrometry (Third Edition). United States: Academic Press; 2017.
  23. Aryanta IWR. Kandungan gizi dan manfaat tempe bagi kesehatan. Jurnal Widya Kesehatan. 2023;5(2):25–32. doi: 10.32795/widyakesehatan.v5i2.4828
  24. Ibrahim S. Potensi air kelapa muda dalam meningkatkan kandungan kalium. Indonesian Journal of Nursing and Health Sciences. 2020;1(1):9–14. doi: 10.37287/ijnhs.v1i1.221
  25. Ribeiro SC, Figueiredo AE, Barretti P, Pecoits-Filho R, de Moraes TP, all centers that contributed to the BRAZPD II study. Low serum potassium levels increase the infectious-caused mortality in peritoneal dialysis patients: a propensity-matched score study. PLoS ONE. 2015;10(6):e0127453. doi: 10.1371/journal.pone.0127453
  26. Aaron KJ, Sanders PW. Role of dietary salt and potassium intake in cardiovascular health and disease: a review of evidence. Mayo Clin Proc. 2013;88(9):987–95. doi: 10.1016/j.mayocp.2013.06.005
  27. Aburto NJ, Hanson S, Gutierrez H, Hooper L, Elliott P, Cappuccio FP. Effect of increased potassium intake on cardiovascular risk factors and disease: systematic review and meta-analyses. BMJ. 2013;346:f1378. doi: 10.1136/bmj.f1378
  28. Vinceti M, Filippini T, Crippa A, de Sesmaisons A, Wise LA, Orsini N. Meta-analysis of potassium intake and the risk of stroke. J Am Heart Assoc. 2016;5(10):e004210. doi: 10.1161/JAHA.116.004210
  29. Muliyati H, Syam A, Sirajuddin S. Hubungan pola konsumsi natrium dan kalium serta aktivitas fisik dengan kejadian hipertensi pada pasien rawat jalan di RSUP dr. Wahidin Sudirohusodo Makassar. Media Gizi Masyarakat Indonesia. 2011;1(1):46–51.
  30. Rachmayani N, Rahayu WP, Faridah DN, Syamsir E. Snack bar tinggi serat berbasis tepung ampas tahu (okara) dan tepung ubi ungu. Jurnal Teknologi dan Industri Pangan. 2017;28(2):139–149. doi: 10.6066/jtip.2017.28.2.139
  31. Sebastian N, Banjarnahor D. Evaluasi pertumbuhan generatif dan hasil tanaman kedelai varietas grobogan di Kecamatan Pabelan dan Kecamatan Bancak, Kabupaten Semarang. AGRILAND Jurnal Ilmu Pertanian, 2019;7(2):135–43.
  32. Haloho JD, Kartinaty T. Perbandingan bahan baku kedelai lokal dengan kedelai import terhadap mutu tahu. Journal TABARO. 2020;4(1):49–55. doi: 10.35914/tabaro.v4i1.363
  33. Saputra IA. Mengenal kedelai lokal varietas grobogan. [series online] 2019 [cited 2023 Aug 1]. Available from: URL: https://www.kompasiana.com/taniq/5d65c1670d82302afe4a2a14/mengenal-kedelai-lokal-varietas-grobogan



DOI: https://doi.org/10.22146/ijcn.90952

Article Metrics

Abstract views : 1601 | views : 2390

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2023 Jurnal Gizi Klinik Indonesia

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Jurnal Gizi Klinik Indonesia (JGKI) Indexed by:
 
  

  free web stats View My Stats