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All Journal GIZI INDONESIA Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal)
Diah M. Utari
Departemen Gizi Kesehatan Masyarakat FKM UI
Health Professions Public Health

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KANDUNGAN ASAM LEMAK, ZINK, DAN COPPER PADA TEMPE, BAGAIMANA POTENSINYA UNTUK MENCEGAH PENYAKIT DEGENERATIF? Utari, Diah M.
GIZI INDONESIA Vol 33, No 2 (2010): September 2010
Publisher : PERSATUAN AHLI GIZI INDONESIA

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Abstract

FATTY FOOD, ZINC, AND COPPER CONTENTS IN TEMPE, HOW ITS POTENTIAL TO PREVENT DEGENERATIF DISEASES?Tempe is Indonesian traditional food that very popular, but its function has not been well informed by community. During the fermentation process, Rhizopus sp causes compositional changes in lipid, by hydrolysis more than one-third of fat of soybeans. The fatty acid composition that predominant in tempe composed by linoleic acid, oleic acid and linolenic acid. Tempe also contains minerals, namely Zn and Cu,that have role in increasing SOD antioxidant enzyme activity. The role of the enzyme is as a first barrier to free radical. Tempe could be considered as functional food which have benefit for address of lipid profile and prevent free radical which may reduce degenerative disease risk. Although there are no dietary recommendation of tempe for individual, it may a great benefit to consume tempe about 2-3 slice/day (100-150 g). It is better to cook with boiling or steaming to get maximal benefit of tempe for health.Key words: traditional food, tempe, fermentation
Potensi Asam Amino pada Tempe untuk Memperbaiki Profil Lipid dan Diabetes Mellitus Utari, Diah M.; Rimbawan, Rimbawan; Riyadi, Hadi; Muhilal, Muhilal; Purwantyastuti, Purwantyastuti
Kesmas Vol. 5, No. 4
Publisher : UI Scholars Hub

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Prevalensi penyakit degeneratif dari tahun ke tahun meningkat akibat perubahan gaya hidup, khususnya perubahan pola makan. Walaupun tempe sebagai makanan tradisional Indonesia yang banyak dikonsumsi masyarakat karena mudah diperoleh dan harga terjangkau, tidak banyak yang mengetahui manfaat tempe bagi kesehatan. Tempe lama dikenal sebagai sumber protein yang dikonsumsi oleh kalangan masyarakat berpenghasilan rendah. Kajian lebih mendalam mengenai kandungan gizi dan manfaat tempe dan bagi kesehatan, khusus sebagai pencegah penyakit degeneratif perlu dilakukan. Proses fermentasi kedelai menjadi tempe mengakibatkan perubahan zat gizi dan non gizi yang mengakibatkan manfaat tempe jauh lebih baik dibandingkan kedelai. Protein tempe lebih mudah di cerna tubuh, sedangkan asam amino arginin yang meningkat hampir dua kali lipat pada tempe, sangat tinggi manfaatnya bagi kesehatan terutama dalam memperbaiki profil lipid dan diabetes mellitus. Mempertimbangkan hal tersebut tempe dapat dipertimbangkan sebagai pangan fungsional yang bermanfaat bagi kesehatan. Degenerative diseases prevalence had been arining over years. One of the causes is the life style changes including eating pattern. Tempeh, an Indonesian soybean traditionally fermented food, was known and consumed by almost all Indonesian people. However, only a few know the health benefit of tempeh. Tempeh was also well known and cheap protein source food affordable for the poor. Hence, there is a need to explore the nutritious content of tempeh and health benefit of it deeper such as in preventing degenerative diseases. Fermentation process of soybean to become tempeh had improved nutrient and non-nutrient contents that make tempeh better than soybean. Tempeh protein is more digestible than soybean and the arginine content increases twice, that could improve lipid profile and diabetes mellitus. Tempeh could be considered as functional food having health benefit.
Co-Authors Hadi Riyadi Muhilal Muhilal Purwantyastuti Purwantyastuti Rimbawan ,