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@article{Utari_Rimbawan_Riyadi_Muhilal_Purwantyastuti_2013, title={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)}, volume={33}, url={https://pgm.persagi.org/index.php/pgm/article/view/563}, DOI={10.22435/pgm.v33i2.3119.}, abstractNote={<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>}, number={2}, journal={Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)}, author={Utari, Diah M and Rimbawan, Rimbawan and Riyadi, Hadi and Muhilal, Muhilal and Purwantyastuti, Purwantyastuti}, year={2013}, month={Jul.} }