Iron Fortification and bioavailibility of homemade tempeh with sesame seed
DOI:
https://doi.org/10.24114/jpkim.v12i3.21164Abstract
Iron deficiency anemia is caused by the low intake of iron from foods. The purpose of this research was to make fortified tempeh using sesame seed with a high potential utility as iron fortificant. The iron bioavailability was carried out in vitro by simulating human digestion for raw and cooked tempeh. The iron fortificant added were 0, 10, 20, 25, 30 ,40 and 50% of sesame seed to substitute 100 grams of soybeans. The results of this study showed that the highest Fe content of 0.4539 mg was obtained by replacing 50% soybean with sesame seed. But after cooking, there is a decrease in boiled for 10, 20, 30,40,50% variants and increase in fried for 0, 10, 25, 30% variants.Keywords: Anemia, Tempeh, Fortification, Sesame seedReferences
Amin, F. (2014). Fortifikasi dan ketersediaan zat besi pada bahan pangan berbasis kedelai menggunakan besi EDTA, glisinat, fumarat, dan suksinat. Thesis. Jakarta: Universitas Indonesia.
Anita, A., & Agustino, Z. (2016). Peningkatan kadar zat besi darah pada tikus (Rattus novergius L.) jantan galur spraque dawley setelah pemberian fortifikan NaFeEDTA dalam susu kedelai. Prosiding Symbion (Symposium on Biology Education), Prodi Pendidikan Biologi, FKIP, Universitas Ahmad Dahlan.
Astuti, R., Aminah, S., & Agustin, S. (2012). Analisis zat gizi tempe fortifikasi zat besi Berdasarkanpemasakan. Seminar Hasil-Hasil Penelitian LPPM UNIMUS (2012) 103-111.
Darlan, A. (2012). Fortifikasi dan ketersediaan zat besi pada bahan pangan berbasis kedelai dengan menggunakan fortifikan FeSO4.7H2O, campuran FeSO4.7H2O + Na2H2EDTA.2H2O, dan NaFeEDTA. Thesis. Jakarta: Universitas Indonesia.
Enzi, S., Nadya, A., Nora, A., & Gamal, A. (2018). Physico chemical and sensory evaluation of the fortified biscuits with sesame cake flour. Asian Food Science Journal, 5(4), 1-8. DOI: 10.9734/AFSJ/2018/45232
Fathoni, A., Rudiana, T., & Adawiyah. (2019). Characterization and antioxidant assay of yellow frangipani flower (Plumeria alba) extract. Jurnal Pendidikan Kimia, 11(1), 1 -7. DOI: 10.24114/jpkim.v11i1.13034
Harefa, N., & Silaban, S. (2020). Identification of metal content in food using gravimetric and iodometric methods: The case on children's food. Jurnal Pendidikan Kimia, 12(2) ,52 “ 61. DOI: 10.24114/jpkim.v12i2.19395
Mahardika, M., Fauzan, A., & Arda, G. (2020). Effect of cooking on iron availibility in fortified homemade tempeh. EKSAKTA, 1(1), 21-27. DOI: 10.20885/EKSAKTA.vol1.iss1.art4
Musa, W., Bialangi, N., Situmeang, B., & Silaban, S. (2019). Triterpenoid compound from metanol extract of mangrove leaves (Sonneratia alba) and anti-cholesterol activity test. Jurnal Pendidikan Kimia, 11(1), 18 “ 23. DOI: 10.24114/jpkim.v11i1.13124
Riskesdas. (2013). Riset Kesehatan Dasar. Jakarta: Badan Penelitian dan Pengembangan Kesehatan Kementerian Kesehatan RI.
Palupi, N., Zakaria, F., & Prangdimurti, E. (2007). Pengaruh pengolahan terhadap nilai gizi pangan. Modul e-Learning ENBP, Departemen Ilmu & Teknologi Pangan-Fateta-IPB 1-14.
Sundari, A., Almasyhuri, Astuti, L. (2015). Pengaruh proses pemasakan terhadap komposisi zat gizi bahan pangan sumber protein, Media Penelitian dan Pengembangan Kesehatan 25(4) (2015) 235-242.
Trihartiani, E. (2013). Efektivitas Ferrous Bisglycinate Sebagai Fortifikan Zat Besi terhadap Keberadaan Polifenol pada Pangan Berbasis Kedelai. Jakarta: Universitas Indonesia.
Ugwuona, F.U., & Nwamaka, O. (2016). Quality characteristics of breads fortified with sesame seed. Global Journal of Medical Research, 16(2) Version 1.0, 2249-4618.
USDA. (2019). Seeds, sesame seeds, whole, dried. www.fdc.nal.usda.gov.
Downloads
Published
Issue
Section
License
Copyright (c) 2020 Fauzan Amin, Micha Mahardika, Dianastya Yuniarti
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors published in this journal agree to the following terms:
- The copyright of each article is retained by the author (s).
- The author grants the journal the first publication rights with the work simultaneously licensed under the Creative Commons Attribution License, allowing others to share the work with an acknowledgment of authorship and the initial publication in this journal.
- Authors may enter into separate additional contractual agreements for the non-exclusive distribution of published journal versions of the work (for example, posting them to institutional repositories or publishing them in a book), with acknowledgment of their initial publication in this journal.
- Authors are permitted and encouraged to post their work online (For example in the Institutional Repository or on their website) before and during the submission process, as this can lead to productive exchanges, as well as earlier and larger citations of published work.
Jurnal Pendidikan Kimia is licensed under a Creative Commons Attribution 4.0 International License
.png)
