Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat最新文献

{"title":"ANALISIS KUALITAS FISIK ROTI TAWAR SUBSTITUSI TEPUNG BERAS PECAH KULIT DENGAN PENGGUNAAN RAGI ALAMI EKSTRAK BUAH PEPINO","authors":"Reza Syarif Hidayat, Cucu Cahyana, Guspri Devi Artanti","doi":"10.24114/jgpkm.v3i1.46004","DOIUrl":"https://doi.org/10.24114/jgpkm.v3i1.46004","url":null,"abstract":"Seiring berkembangnya industri roti di Indonesia dan pengembangan produk roti berbasis pangan lokal, maka saat ini roti mulai diolah dengan menggantikan sebagian tepung terigu dengan tepung bahan pangan lokal. Ragi alami memiliki banyak manfaat seperti membuat roti menjadi lebih mudah di cerna, menyehatkan, memperkaya rasa, menambah umur simpan, dan menambah nilai gizi pada produk roti. Roti tawar dengan tepung beras pecah kulit dan ragi alami ekstrak buah pepino memiliki manfaat yang didapat dari tepung beras pecah kulit yang kaya dengan serat sehingga mampu membantu melancarkan pencernaan, selain itu penggunaan ragi alami ekstrak buah pepino membuat roti menjadi lebih mudah di cerna. Penelitian dilakukan untuk menganalisis kualitas fisik ketiga sampel roti tawar substitusi 10% tepung beras pecah kulit dengan penggunaan ragi instant, roti tawar dengan penggunaan 20% ragi alami ekstrak buah pepino dan roti tawar substitusi 10% tepung beras pecah kulit dengan penggunaan 20% ragi alami ekstrak buah pepino. Penelitian menggunakan metode eksperimen rancangan acak kelompok dengan pengamatan kualitas fisik pada aspek volume, tinggi, berat dan pori-pori roti tawar menggunakan pengulangan sampel sebanyak tiga kali. Hasil ANOVA (α = 0,05) menyatakan bahwa ketiga sampel penelitian tidak mempengaruhi kualitas fisik pada keseluruhan aspek volume, berat, dan pori-pori (P>0,05)","PeriodicalId":161395,"journal":{"name":"Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126624886","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional Status Profile based on Anthropometry in Nutrition Study Program Students at State University of Malang","authors":"Ilmi Dewi Astuti","doi":"10.24114/jgpkm.v3i1.46195","DOIUrl":"https://doi.org/10.24114/jgpkm.v3i1.46195","url":null,"abstract":"Nutritional problems such as obesity, overnutrition and undernutrition are still found in developing countries today. The World Health Organization (WHO) predicts that by 2030, the prevalence of obesity in Indonesia will be 14% for women and 10% for men. In several countries the prevalence of overweight and obesity has increased in children and adolescents during the COVID-19 pandemic. The purpose of this study was to describe the nutritional status based on anthropometry in students of the Nutrition Study Program, State University of Malang. This research is a descriptive research with 30 students of nutrition study program as subjects selected with purposive sampling method. From the results of the study, it was found that as many as 80% of respondents had normal nutritional status, 10% of respondents had obese nutritional status, 7% of respondents had overweight nutritional status and 3% of respondents had thin nutritional status. The conclusion that can be drawn is that the majority of nutrition study program students at State University of Malang have normal nutritional status","PeriodicalId":161395,"journal":{"name":"Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133452920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Relationship Between Food Availability And Diversity to The Nutritional Status Of Adolescents In Bekasi","authors":"Khoirul Anwar, Fitri Kusumaningtyas","doi":"10.24114/jgpkm.v3i1.47184","DOIUrl":"https://doi.org/10.24114/jgpkm.v3i1.47184","url":null,"abstract":"Adolescence is a phase that has the second highest growth rate after early childhood. Adequate adolescent nutritional intake will support good nutritional status. Nutritional status in adolescents is influenced by several factors including socio-economic, food diversity, and food availability. The purpose of this study was to determine the relationship between food availability and food diversity on the nutritional status of adolescents at SMKN 2 Bekasi City. The research design used a cross-sectional study. Respondents were selected by Cluster Random Sampling with a total of 101 respondents. The test used in this study is the Chi-Square test. The results of this study showed that 13.9% of respondents experienced malnutrition, 66.3% of respondents' families were classified as food insecure and 33.7% of respondents had low food diversity. There is a relationship between the nutritional status of adolescents with food availability and food diversity (p <0.05). The conclusion is that there is a relationship between food availability and food diversity on the nutritional status of the respondents.Keywords— Food Diversity, Availability, Adolescents, Nutritional Status","PeriodicalId":161395,"journal":{"name":"Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat","volume":"96 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133039328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hubungan Pengetahuan dan Sikap Keamanan Pangan Dengan Perilaku Pembelian Jajanan Online Siswa SMA Labschool Rawamangun","authors":"R. Pratama, Alsuhendra Alsuhendra, Ridawati Ridawati","doi":"10.24114/jgpkm.v3i1.43894","DOIUrl":"https://doi.org/10.24114/jgpkm.v3i1.43894","url":null,"abstract":"Anak usia sekolah menengah cenderung mempunyai kebiasaan membeli makanan ringan atau jajanan terutama pada masa pandemi Covid-19. Anak usia sekolah menengah yang sudah mengenal teknologi dapat membeli jajanan secara online yang dikehendaki. Penelitian ini bertujuan untuk menganalisis hubungan pengetahuan dan sikap tentang keamanan pangan dengan perilaku pembelian makanan jajanan secara online oleh siswa SMA Labschool Rawamangun pada masa pandemi Covid-19 tahun 2021. Metode penelitian yang dilakukan adalah metode analisis data sekunder yang memanfaatkan data kuantitatif maupun kualitatif yang sudah ada untuk menemukan permasalahan baru atau menguji hasil penelitian terdahulu. Sampel penelitian ini adalah siswa SMA Labschool Rawamangun sebanyak 30 responden. Data diambil berdasarkan data penelitian Alsuhendra tahun 2021 terkait tingkat pengetahuan, kepedulian dan sikap siswa SMA di Jakarta Timur tentang keamanan pangan dan hubungannya dengan perilaku pembelian makanan jajanan secara pesan antar dalam jaringan (daring). Hasil penelitian dari 30 responden menunjukkan persentase pengetahuan tentang keamanan pangan baik sebanyak 70%, sementara sikap tentang keamanan pangan yang baik 90% dan perilaku pembelian makanan jajanan secara online pada masa pandemi Covid-19 yang baik sebesar 50%. Hasil uji korelasi menunjukkan terdapat hubungan yang signifikan antara pengetahuan dan sikap tentang keamanan pangan dengan perilaku pembelian makanan jajanan secara online oleh siswa SMA Labschool pada masa pandemi Covid-19 (rhitung = 0,615; koefisien determinasi  37,8%). Hasil penelitian diharapkan siswa SMA Labschool Rawamangun mempertahankan atau meningkatkan pengetahuan dan sikap tentang keamanan pangan dalam berperilaku saat membeli jajanan secara online terlebih setelah masa pandemi Covid-19 selesai agar terhindar dari jajanan tidak aman.","PeriodicalId":161395,"journal":{"name":"Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat","volume":"54 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114019663","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hubungan Kebiasaan Konsumsi Kopi dan Kualitas Tidur dengan Status Gizi pada Remaja di Kelurahan Jagakarsa Jakarta Selatan","authors":"Tri Ardianti Khasanah, Fela Safilah","doi":"10.24114/jgpkm.v3i1.46401","DOIUrl":"https://doi.org/10.24114/jgpkm.v3i1.46401","url":null,"abstract":"The body has the hormones leptin and ghrelin that regulate appetite. An imbalance of these two hormones can result in changes in metabolism.. Currently, most adolescents consume excessive coffee which can cause metabolic disorders such as obesity. The purpose of this study was to analyze the relationship between coffee consumption and sleep quality with nutritional status in adolescents in Jagakarsa Village, South Jakarta. This research design uses cross sectional. Data collection using questionnaires by interviewed that have been tested for validity and anthropometric measurements of height and weight. The subjects in this study amounted to 95 people. Conducted in May - June 2022 Analysis of the relationship between coffee consumption variables and sleep quality with nutritional status using Chi-Square statistical test analysis. The results showed that most of the adolescents had normal nutritional status, namely 48 respondents. Coffee consumption habits based on frequency were mostly in the 1x / day category as many as 74 respondents, and based on quantity most were in the 1-2 cup / day category as many as 90 respondents. Sleep quality in the good category was 23 respondents and the bad category was 72 respondents. This study shows that there is no relationship between coffee consumption and nutritional status based on frequency (p=0.107), based on quantity of coffee consumption (p=0.090) and there is no relationship between sleep quality and nutritional status (p=0.116) in adolescents in Jagakarsa Village, South Jakarta. The conclusion of this study is that there is no significant relationship between coffee consumption variables and nutritional status. There is no significant relationship between sleep quality variables and nutritional status among adolescents in Jagakarsa Village, South Jakarta","PeriodicalId":161395,"journal":{"name":"Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128714728","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"GAMBARAN PENERAPAN HIGIENE DAN SANITASI PADA PENYELENGGARAAN MAKANAN DI INSTALASI GIZI RUMAH SAKIT UNIVERSITAS SUMATERA UTARA","authors":"Achnia Azla, Caca Pratiwi","doi":"10.24114/jgpkm.v3i1.45977","DOIUrl":"https://doi.org/10.24114/jgpkm.v3i1.45977","url":null,"abstract":"Higiene dan sanitasi merupakan salah satu syarat yang harus diterapkan pada setiap proses penyelenggaraan makanan, terutama instalasi gizi rumah sakit untuk menghasilkan makanan yang berkualitas baik. Salah satu rumah sakit di Sumatera Utara yang melakukan penyelenggaraan makanan di instalasi gizi adalah Rumah Sakit Universitas Sumatera Utara. Observasi ini bertujuan untuk mengetahui penerapan higiene dan sanitasi pada makanan, penjamah makanan, peralatan, dan tempat pengolahan makanan di Instalasi Gizi Rumah Sakit Universitas Sumatera Utara. Observasi ini dianalisis secara deskriptif menggunakan data hasil pengamatan dan wawancara yang dilakukan pada 9 Januari – 3 Januari, 2023. Hasil observasi menunjukkan bahwa penerapan higiene dan sanitasi makanan sudah memenuhi baku mutu yang ditetapkan Kemenkes RI Nomor: 1098/MENKES/SK/VII/2003 seperti pada proses penerimaan dan penyimpanan bahan makanan. Penerapan higiene dan sanitasi penjamah makanan sudah berada pada tahap yang sangat baik (95%). Penerapan higiene dan sanitasi peralatan dan tempat pengolahan makanan pada tahap yang baik. Kesimpulan yang dapat diambil, bahwa penerapan higiene dan sanitasi pada penyelenggaraan makanan di Rumah Sakit Universitas Sumatera Utara sudah mencapai 90% dan memenuhi persyaratan higiene dan sanitasi pada penyelenggaraan makanan di rumah sakit.","PeriodicalId":161395,"journal":{"name":"Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115307655","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Faktor-Faktor Yang Berhubungan Dengan Status Gizi Balita Di Wilayah Kerja Puskesmas Sentosa Baru","authors":"Mega Wati Putri Sitanggang","doi":"10.24114/jgpkm.v2i2.40312","DOIUrl":"https://doi.org/10.24114/jgpkm.v2i2.40312","url":null,"abstract":"Anak balita adalah individu dengan usia 12-59 bulan yang sedang mengalami pertumbuhan dan perkembangan secara pesat. Anak balita berada dalam masa transisi, pada masa ini terjadi perubahan pola makan dari makanan bayi ke makanan dewasa dan periode perkembangan fisik dan mental yang terjadi pada balita juga sangat pesat. Hal ini menyebabkan anak balita termasuk kedalam golongan individu yang paling rentan menderita masalah gizi. Tujuan penelitian ini untuk mengetahui faktor-faktor yang berhubungan dengan status gizi balita. Penelitian ini merupakan penelitian cross sectional. Sampel pada penelitian ini berjumlah 65 balita yang didapat dengan cara simple random sampling. Data status gizi diperoleh melalui pengukuran berat badan menurut umur (BB/U) menggunakan timbangan digital, kuesioner (penyakit infeksi, pola asuh kesehatan, akses pelayanan kesehatan, pengetahuan gizi ibu, hygiene dan sanitasi) dan data pola makan menggunakan lembar FFQ. Analisis data dilakukan dengan uji chi-square dan uji regresi logistik. Hasil analisis uji chi-square diperoleh hubungan yang positif dan signifikan antara penyakit infeksi (p=0,013), pola asuh kesehatan (p=0,001), pola makan (p=0,005), dan pengetahuan gizi ibu (p=0,009) dengan status gizi pada balita. Sedangkan akses pelayanan kesehatan (p=0,058) dan hygiene dan sanitasi (p=0,159) tidak terdapat hubungan signifikan dengan status gizi pada balita. Hasil uji regresi logistik diperoleh penyakit infeksi (p=0,013), pola asuh kesehatan (p=0,010), pola makan (p=0,010), akses pelayanan kesehatan (p=0,360), pengetahuan gizi ibu (p=0,015), dan hygiene dan sanitasi (p=0,718). Faktor yang paling dominan yang berhubungan dengan status gizi pada balita adalah pola makan dengan nilai (p= <0,010;OR= 6,991 95%CI 0,427-10,357) pada taraf signifikan 5 persen, artinya bahwa balita yang pola makannya kurang baik memiliki peluang berisiko 6,991 kali lebih besar mengalami gizi kurang dibanding dengan balita yang pola makannya baik. Kata kunci : status gizi, penyakit infeksi, pola asuh kesehatan, pola makan, pengetahuan gizi ibu, akses pelayanan kesehatan, hygiene dan sanitasi.","PeriodicalId":161395,"journal":{"name":"Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat","volume":"94 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121458557","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hubungan Gaya Hidup Dan Status Gizi Dengan Kejadian Hipertensi Pada Orang Dewasa Di Wilayah Kerja Puskesmas Sentosa Baru Kecamatan Medan Perjuangan","authors":"Pasulina Sitorus","doi":"10.24114/jgpkm.v2i2.38883","DOIUrl":"https://doi.org/10.24114/jgpkm.v2i2.38883","url":null,"abstract":"Hipertensi merupakan suatu keadaan dimana tekanan darah melewati batas normal sistolik 140 mmHg atau lebih dan diastolik 90 mmHg atau lebih pada 2 kali pengukuran dalam waktu selang 2 menit. Penyebab terjadinya hipertensi yaitu gaya hidup yang tidak sehat dan status gizi yang tidak baik. Gaya hidup yang tidak sehat akan berdampak buruk pada status gizi dan akan mempengaruhi perubahan tekanan darah. Tujuan penelitian ini untuk mengetahui hubungan gaya hidup dan status gizi dengan hipertensi pada dewasa. Penelitian ini merupakan penelitian cross sectional. Sampel penelitian 50 orang dewasa menggunakan metode purposive sampling. Data gaya hidup (kuesioner dan FFQ), status gizi (Indikator Indeks Masa Tubuh = BB/TB2, alat pengukur tinggi badan yaitu microtoice, dan alat pengukur berat badan yaitu timbangan digital), data hipertensi (tensimeter digital). Analisis data menggunakan uji korelasi rank spearman dan uji regresi linier berganda. Hasil analisis uji korelasi rank spearman terdapat hubungan yang positif dan signifikan antara gaya hidup dengan hipertensi pada orang dewasa, artinya artinya semakin baik gaya hidup orang dewasa maka semakin baik pula hipertensi pada orang dewasa (p = 0,599). Terdapat hubungan yang positif dan signifikan antara status gizi dengan hipertensi pada orang dewasa, artinya semakin baik status gizi maka semakin baik pula hipertensi pada orang dewasa (p = 0,615). Hasil uji regresi linier berganda terdapat hubungan yang positif dan signifikan antara gaya hidup dan status gizi dengan hipertensi pada orang dewasa (Y=-1,40+0,044X1+0,091X2), artinya semakin baik gaya hidup dan semakin baik status gizi maka semakin baik hipertensi pada orang dewasa. Kata kunci : gaya hidup, status gizi, hipertensi","PeriodicalId":161395,"journal":{"name":"Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat","volume":"66 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125479374","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The utilization of pumpkin as a substitution ingredient for making steam cake to improve organoleptic quality and food acceptance","authors":"Lamia Diang Mahalia, Teguh Supriyono, Frensia Desi Riska Sari","doi":"10.24114/jgpkm.v2i2.38995","DOIUrl":"https://doi.org/10.24114/jgpkm.v2i2.38995","url":null,"abstract":"Background: Pumpkin production in Indonesia is quite high but its utilization is still low. Public knowledge related to pumpkin is very simple, starting from how to process it until become a food product. Pumpkin can be processed into various kinds of food like steamed cake. Aim: The aim of this research is to determine the right concentration of pumpkin and wheat flour from the panelist's point of view in an effort to improve the organoleptic quality and acceptability of the pumpkin steam cake.  Methods: This is an experimental research with a completely randomized design. The first stage is making of pumpkin steam cake consist of three concentration variations of pumpkin vs wheat flour. The formulas are P1 (10% : 90%), P2 (20% : 80%) and P3 (30% : 70%). The second stage is to carry out organoleptic and acceptability tests. The data is processed and analyzed descriptively. Results and discussion: Most of panelists was very liked with pumpkin steam cake that using P3 formula compared to the P1 and P2 formulas. The steam cake that produced using the P3 formula has a very yellow color, very distinctive aroma of pumpkin, very sweet taste, and very soft texture. Conclusion: The substitution of pumpkin in the manufacture of steam cake can improve its organoleptic quality and acceptability. This finding is expected to provide information regarding the use of pumpkin as a food product, so it can increasing people's consumption of nutritious food.","PeriodicalId":161395,"journal":{"name":"Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121225065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Tempe sebagai Pangan Fermentasi Khas Indonesia : Literature Review","authors":"Okti Hajeng Kristiadi","doi":"10.24114/jgpkm.v2i2.40334","DOIUrl":"https://doi.org/10.24114/jgpkm.v2i2.40334","url":null,"abstract":"Tempe adalah makanan yang familiar bagi masyarakat Indonesia yang terbuat dari kedelai difermentasi. Masyarakat mengonsumsi tempe karena nutrisinya yang tinggi dan produksinya pun mudah. Kedelai diberi ragi kapang Rhizopus sp. lalu difermentasi kurang lebih 48 jam untuk menghasilkan tempe yang utuh. Rhizopus oligosporus dan Rhizopus oryzae merupakan jenis kapang yang paling banyak ditemukan pada tempe. Fermentasi pada tempe menyebabkan terhidrolisisnya karbohidrat, protein, dan lemak pada kedelai oleh enzim hidrolitik yang dihasilkan oleh Rhizopus sp. Berbagai senyawa bioaktif yang bersifat antibakteri juga terbentuk pada proses fermentasi kedelai tempe oleh kapang. Metode produksi tempe terbilang mudah dan masih banyak diproduksi secara tradisional oleh masyarakat Indonesia yang diawali dengan membersihkan kedelainya. Tahap akhir dari produksi tempe adalah tahap fermentasi itu sendiri dan membungkusnya dengan pembungkus tertentu. Jenis pembungkus dapat berupa daun maupun plastik. Namun masing – masing jenis pembungkus memiliki kelebihan dan kekurangannya sendiri. Jenis pembungkus perlu dipertimbangkan mengingat faktor ini menentukan kualitas produk dan sifat fisik dari tempe hasil fermentasi kedelai oleh Rhizopus sp. Tempe berpotensi sebagai pangan fungsional mengingat kandungan nutrisi, senyawa bioaktif, dan manfaat yang didapatkan dengan mengonsumsi tempe.","PeriodicalId":161395,"journal":{"name":"Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124982954","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}