Nugget Tempe Dengan Substitusi Tepung Kacang Merah Sebagai Pangan Kaya Zat Besi

Nurhayatun, Retno Ayu; Sari, Fitri Komala; Pibriyanti, Kartika

doi:10.31258/sagu.v19i1.7874

Cited by 2 publications

(2 citation statements)

References 1 publication

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“…Several efforts can be made to increase the Hb level of adolescent girls in order to reduce the incidence of anemia, namely by regularly consuming soybeans in various forms, one of which is juice , (Nurhayatun et al, 2020), (Oktaviani et al, 2020), (Magfirah, 2019). It is also necessary to consume quality foods high in iron content such as red meat, liver, fish, chicken meat, green compounds, fruits, as well as vitamin C-rich foods which can help iron absorption (Sonawane, 2017), (Cia et al, 2021), (Hardimarta et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Effect of Soybean Juice on the Increase in Hemoglobin Levels among Adolescent Girls

Olii,

Salman,

Ischak

et al. 2023

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The highest percentage of anemia occurs among adolescent girls, and one of the efforts to overcome such problem is iron supplementation along with iron-rich foods from animal sources such as red meat and marine products, as well as vegetable sources such as nuts. Soybean is a kind of iron-rich food which contains 8.0/100 g of iron. This study aims to observe the increase in hemoglobin levels after the administration of soybean juice among adolescent girls. This was a pre-experimental study with a one group pretest-posttest design. The populations consisted of 133 adolescent girls of VII and VIII graders with a sample size of 35 respondents who were selected by using purposive sampling technique. The respondents were given 250 ml of soybean juice for 21 consecutive days every morning. On the twenty-second day, the Hb levels of respondents were re-assessed (post-test). The blood sample taken was a capillary blood at the fingertip. The statistical test applied the Paired T-Test. The results revealed that hemoglobin levels of respondents who were given soybean juice increased by 12.06 g/dl with a difference of 1.62 g/dl. This study concluded that 250 ml soybean juice had an effect on the hemoglobin levels among adolescent girls. Adolescents are recommended to regularly consume iron-rich foods and beverages with various kinds of preparations such as soybean juice.

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Section: Resultsmentioning

confidence: 99%

Effect of Soybean Juice on the Increase in Hemoglobin Levels among Adolescent Girls

Olii,

Salman,

Ischak

et al. 2023

j. info kesehat.

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“…Berdasarkan hasil uji statistik menunjukkan bahwa terdapat perbedaan signifikan terhadap daya terima keseluruhan steak tempe. Sesuai dengan penelitian sebelumnya bahwa terdapat perbedaan signifikan terhadap tingkat kesukaan secara keseluruhan pada nugget tempe dengan substitusi tepung kacang merah (Nurhayatun et al, 2020).…”

Section: Keseluruhanunclassified

Pengaruh variasi konsentrasi tempe kedelai dan kulit pisang ambon (Musa paradisiaca) terhadap aktivitas antioksidan dan daya terima steak tempe

Ula,

Handayani

2023

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Background: Tempe contains bioactive compounds in the form of isoflavones, scientifically proven to have antioxidant abilities. In addition, banana peel antioxidants are quite high compared to the fruit flesh. Food products that are high in antioxidants have the potential to reduce various degenerative diseases. The combination of antioxidants from soybean tempeh and Ambon banana peel is expected to be one of the efforts to maintain health by minimizing the risk factors for chronic disease due to hypercholesterolemia.Objective: The study aimed to analyze the effect of varying soy tempeh and Ambon banana peel concentrations on tempeh steak's antioxidant activity and acceptability.Method: Research using design Quasi-Experiment, with one group posttest-only design. This research was conducted in January-March 2023. The research procedure began with making tempeh steak with the formulation of the comparison of soybean tempe: Ambon banana skin, namely F1 (30%: 70%), F2 (40%: 60%), F3 (50%: 50%), F4 (60%:40%). There were 4 experimental groups and 3 repetitions. Then, the antioxidant test was carried out using the DPPH method at the Jember State Polytechnic Bioscience Laboratory. The data was analyzed using this method by Kruskal Wallis. Acceptance test was carried out on 30 untrained panelists using the hedonic method at the Integrated Laboratory of FKM University of Jember and data analysis using the test Friedman, at a significance level of 95% CI.Results: The results of the antioxidant activity test showed no significant difference in the average antioxidant activity of tempeh steak (p= 0,951). The average results of antioxidant activity were F1 (70,61%), F2 (71.77%,) F3 (70,64%), F4 (71,44%). Acceptability test results showed significant differences in terms of aroma (p= 0,004), taste (p= 0,026), and overall (p= 0,004), but not significantly different in terms of color (p= 0,055) and texture (p= 0,157). The most preferred experimental group is F4[A2] (p= 0,004).Conclusion: The content of soy tempeh and Ambon banana skin contribute to each other in increasing the percentage of antioxidant inhibition so that it affects the increase in the antioxidant activity of tempeh steak. The higher the concentration of soy tempeh used, the higher the level of preference for the acceptance of tempeh steak. The product recommended in this study was the F4 sample with an average antioxidant activity yield of 71,44%, and the panelists preferred the F4 sample.

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Nugget Tempe Dengan Substitusi Tepung Kacang Merah Sebagai Pangan Kaya Zat Besi

Cited by 2 publications

References 1 publication

Effect of Soybean Juice on the Increase in Hemoglobin Levels among Adolescent Girls

Effect of Soybean Juice on the Increase in Hemoglobin Levels among Adolescent Girls

Pengaruh variasi konsentrasi tempe kedelai dan kulit pisang ambon (Musa paradisiaca) terhadap aktivitas antioksidan dan daya terima steak tempe

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