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)

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Diah M Utari
Rimbawan Rimbawan
Hadi Riyadi
Muhilal Muhilal
Purwantyastuti Purwantyastuti

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ABSTRACT

Background: 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. Objective: to study effect of soybean processing becoming tempeh and the cooking of tempeh on isoflavones level. Methods: The samples of this study is raw tempeh and steamed tempeh. The analysis of isoflavones has used high performance liquid chromatography (HPLC). Results: 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. [Penel Gizi Makan 2010, 33(2): 148-153]

 

Keywords: tempeh, processing, isoflavones

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Utari, D. M., Rimbawan, R., Riyadi, H., Muhilal, M., & Purwantyastuti, P. (2013). 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). Penelitian Gizi Dan Makanan (The Journal of Nutrition and Food Research), 33(2). https://doi.org/10.22435/pgm.v33i2.3119.
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