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

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

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