Background: Hyperlipidemia is the major precursor of lipid-related diseases. Consumption of high fiber foods may decrease lipid profiles. The fiber content in tempeh gembus is three times higher than regular tempeh. Objective: This study was conducted to investigate the effect of tempeh gembus on lipid profiles in women with hyperlipidemia. Methods: This research used the quasi-experimental design with nonequivalent control group design. Subjects were 41 women with hyperlipidemia, classified into 3 groups: control group, treatment group 1 given 103 g/day tempeh gembus, and treatment group 2 given 206 g/day tempeh gembus for 14 days. All of the groups received nutrition education. Total cholesterol and HDL-C were determined by CHOD-PAP method, triglyceride determined by enzymatic GPO-PAP method after subjects had been fasting for approximately 10 hours. LDL-C was calculated by Friedewald equation. Results: These results showed that consumption of tempeh gembus 103 g/day and 206 g/day decreased LDL-C 27.9% and 30.9% as well as decreased total cholesterol 17.7% and 19.8% respectively. However, HDL-C increased 3.91% and 8.79% and triglyceride increased 2.3% and 3.1%. Tempeh gembus given 206 g/day was more effective to decrease total cholesterol and LDL-C than 103 g/day. Conclusion: Increasing tempeh gembus consumption in women with hyperlipidemia should be addressed to decrease LDL-C and total cholesterol.

Low glycemic index formula are recommended for patients with hyperglycemia. Although tempeh and jicama flour contains fiber, arginine, glycine, inulin and alpha-linolenic acid that can be used as ingredients for enteral formulas of hyperglycemic patients, the evidence in reducing the glycemic index has not been proven. This study analyzed the differences of glycemic index (GI), glycemic load (GL) and acceptability of enteral formula based on tempeh flour and jicama flour for hyperglycemic patients. An experimental study with a completely randomized single factor design, by using the three ratios of tempeh flour to jicama flour A (2:3), B (1:1) and C (5:3). The glycemic index test used a one-shot case study model on 30 women selected. Acceptability test (hedonic test) was held on 30 semi-trained panelists. Data was analyzed using the Kruskal Wallis test, Mann Whitney, and independent t-test. The GI of formulas A, B and C were 101.15, 96.21 and 41.06. The GL of three formulas were 114, 86, and 41. Panelists like the color, flavor, and texture of formulas A, B and C, while the taste of the formula was considered to be neutral. The results showed there were significant differences between the GI and the flavor of formulas A and C (p = 0.002), (p = 0.011) and B and C (p = 0.013), (p = 0.036). There were no differences between color, flavor and texture of the formulas (p > 0.005). There are significant differences of the GI and the acceptability in taste attributes between formulas A, B and C. Formula C has the lowest GI and GL but requires improvement of taste attribute.

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Complementary feeding is a transition of the baby's intake over 6 months to meet the nutritional needs in addition to breast milk. Complementary feeding should contain complete nutritional components especially in minerals. Minerals are elements needed by the body for the overall body function. Children require calcium (Ca), iron (Fe), and zinc (Zn) for their body growth to prevent stunting. This study was aimed to analyse Ca, Fe and Zn content in the formulated fish protein hydrolysate (FPH) complementary feeding porridge. A total of three formulations were produced namely F1, F2 and F3 and analysed for mineral content following AOAC method 999.11. From the analysis, F3 had the highest Fe content (38.547 mg/100 g) and Zn content (5.751 mg/100 g) while F1 had the highest Ca content (65.152 mg/100 g). Overall, F3 had the best mineral content to be formulated as a suitable FPH complementary feeding instant powder.

The quality of instant baby porridge leads to nutrient content, consumer’s acceptability and shelf life. The use of freshwater snail flour (Pila ampullacea) as a substitution in the product increases the product nutrition value. The study analyzed nutrients content, acceptability, and shelf life of instant baby porridge. An experimental study with a completely randomized single factor design by using the three ratios of freshwater snail flour KS 0 (0%), KS I (10%), and KS II (15%). The acceptability test (hedonic test) was held on 25 semi-trained panelists and Arrhenius for shelf life analysis. Data were analyzed using One-way ANOVA, Krusskal wallis test, and Mann-Whitney. The substitution of freshwater snail flour could affect the nutrient content of carbohydrate, protein, fat, fiber, water, ash, iron, zinc, and calcium (p<0.05). The substitution could affect the consumer’s acceptance properties include color, flavor, texture, and taste (p<0.05). The shelf-life testing for 15 days obtained results, KS 0 formula in temperature 35oC, 45oC and 50oC is 7.13; 2.13 and 2.16 months respectively. KS I Formula in temperature 35oC, 45oC and 50oC is 39, 40, 41 days. KS II Formula in temperature 35oC, 45oC and 50oC is 6 years 7 months, 6 years 8 months, and 6 years 9 months. Based on nutrient content analysis, the substitution of freshwater snail flour could have enhanced protein, zinc, iron, calcium, and fat. KS I, the best formula obtained has 20 g contribution in one serving, fulfilled the energy adequacy of 14.41%, carbohydrates, 15.36%, protein 17.7%, fat 10.27%, fiber 1.7%, water 0.16%, iron 11.25%, zinc 10%, calcium 35.10% and the shelf life in temperature of 35oC is 39 days, 45oC has a shelf life of 40 days and 50oC has a shelf life of 41 days.