PENGARUH PENGOLAHAN KEDELAI MENJADI TEMPE DAN PEMASAKAN TEMPE TERHADAP KADAR ISOFLAVON (EFFECTS OF SOYBEAN PROCESSING BECOMING TEMPEH AND THE COOKING OF TEMPEH ON ISOFLAVONES LEVEL)
<p><strong>ABSTRACT</strong></p> <p><strong>Background</strong>: Research over the past two decades has provided significant clinical trial and epidemiological evidence for health benefits of the consumption of soybean-based foods. A health claim indicating...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Indonesian |
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Kementerian Kesehatan, Badan Penelitian dan Pengembangan Kesehatan, Pusat Teknologi Terapan Kesehatan dan Epidemiologi Klinik
2013-07-01
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| Series: | Penelitian Gizi dan Makanan |
| Online Access: | http://ejournal.litbang.depkes.go.id/index.php/pgm/article/view/3119 |
| Summary: | <p><strong>ABSTRACT</strong></p> <p><strong>Background</strong>: Research over the past two decades has provided significant clinical trial and epidemiological evidence for health benefits of the consumption of soybean-based foods. A health claim indicating that high soybean consumption is associated with a lower risk of coronary heart disease (CHD). Compositions of nutrient and non-nutrient in soybean have been examination and give the contribution on lower risk of CHD especially on improve of lipid profile. Isoflavones is a non-nutrient that abundant in soybean. Tempeh is fermented soybean that popular as Indonesian traditional food and content of isoflavones is greater than soybean. <strong>Objective</strong>: to study effect of soybean processing becoming tempeh and the cooking of tempeh on isoflavones level. <strong>Methods</strong>: The samples of this study is raw tempeh and steamed tempeh. The analysis of isoflavones has used high performance liquid chromatography (HPLC). <strong>Results</strong>: During soybean processing becoming tempeh, twice boiling of soybean produce result isoflavones 47.4 percent greater than once boiling. Steaming tempeh result minimized isoflavones reduction (13.3%). Although there is no dietary recommendation for individual isoflavones, may be great benefit in increased consumption of tempeh. <strong>[Penel Gizi Makan 2010, 33(2): 148-153]</strong></p> <p> </p> <strong>Keywords</strong>: <em>tempeh, processing, isoflavones</em> |
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| ISSN: | 0125-9717 2338-8358 |