Nutritional Content and Characteristics of Pumpkin Cream Soup with Tempeh Addition as Supplementary Food for Elderly

Abstract

An increase in the number of elderly people indicates a higher life expectancy. However, this is also a new challenge since the elderly tends to have age-related diseases, thus the physical, psychological, and sensory disorders that will affect their nutritional status. The development of geriatric foods such as cream soup made from pumpkin and tempeh is considered to be the solution to prevent this situation. This study used a factorial randomized design, containing processing methods (fresh and instant) and the addition of tempeh (0%, 75%, and 100%). Sensory evaluation (rating and ranking test), physical characteristics (pH, yield, rehydration, and viscosity), nutritional analysis (proximate, crude fibre, dietary fibre, vitamins B6 and B12, and β-carotene content), and acceptance analysis of cream soup fresh and instant were examined. Physical characterization revealed that the product had a pH of 5.4–5.7, a viscosity of 1250–2190 cP, a rehydration ratio of 5.51–6.47 g mL-1, and a yield of 19.44%–26.9%. The result of sensory evaluation showed that the processing method and tempeh addition had a significant effect ( p < 0.05 ) on the product acceptance. This also affects the nutritional value, in which fresh products had higher nutritional value than the instant product, and products with tempeh had higher ash, protein, dietary fibre, and vitamin B12 than products without tempeh. Based on this analysis, the instant cream soup with 75% tempeh is the best formula. In one portion size (50 g), instant cream soup with 75% tempeh met 10% or more of the Indonesian recommended dietary allowance (RDA) for the elderly in terms of protein, carbohydrates, fat, energy, dietary fibre, vitamin B12, vitamin B6, and vitamin A, so it can be recommended as a complementary food for the elderly.

Isoflavone and Antioxidant of Instant Cream Soup Made from Pumpkin and Tempeh and Their Active Compound in Ovariohysterectomy Rat-Induced Alzheimer’s Disease

“…Cooking cream was added into the puree until mixed well, and rice flour was added after the cooking cream. Furthermore, the puree was dried using a drum dyer (120°C) for 60 seconds to produce cream soup powder [ 23 ].…”

“…Rats were divided into four treatment groups: (a) control rats with standard feed (control), (b) OVx rats with standard feed (OH), (c) OVx rats with instant pumpkin cream soup feed (IPS), and (d) OVx rats with instant pumpkin cream soup enriched with tempeh (IPTS). The standard feed used AIN 93 M. The intervention feed using instant pumpkin cream soup and pumpkin instant cream soup enriched with tempeh [ 23 ]. Each rat was given drinking water ad libitum.…”

“…Our previous study has formulated an instant cream soup made from pumpkin and tempeh that is easy to consume, has a long shelf life, and has high nutritional content [ 16 , 23 ]. Compared with other forms of food product, instant cream soup has longer shelf-life, is easier to prepare, preferable in modern society, and cheaper [ 24 ].…”

Utilization of pumpkin, pumpkin powders, extracts, isolates, purified bioactives and pumpkin based functional food products: A key strategy to improve health in current post COVID 19 period: An updated review

“…Pumpkin cream soup with addition of tempeh was developed as complementary food product for elderly to combat with their age-related diseases. The developed soup was analyzed for fat, fiber, protein, vitamins and minerals and results proved this supplementary food product as excellent, nutritious diet for elderly people ( Setiawan et al, 2021 ). Pumpkin derived healthy, nutritious and functional food products developed and marketed in recent times, have been presented in Figure 2 .…”

Enrichment of Fermented Sorghum Flour with Pumpkin Pulp and Seed for Production of A Vitamin A and Iron Enhanced Supplementary Food

“…Enrichment of fermented sorghum flour by incorporation of pumpkin flour might improve its nutrition quality. Elsewhere, efforts have been made to utilize pumpkin seeds and pulp flour in addressing macronutrient deficiencies (Setiawan et al, 2021) but not micronutrient deficiencies. Although pumpkin seed and pulp flour has been largely used in development of bakery products (Pongjanta et al, 2006) not much attention has been given to its use in development of flour blends for use in porridge feeding of children.…”