The Effect of Tempeh Gembus Substitution on Protein Content, Calcium, Protein Digestibility and Organoleptic Quality of Meatballs

Abstract

Osteopenia is a sign of osteoporosis that usually occurs in adolescent aged 18-24 years. One of the efforts to manage osteopenia is by giving a high calcium diet. Meatballs substituted by tempeh gembus can be used as an alternative to local food-based snacks as source of calcium. To analyze the effect of the substitution of tempeh gembus on the protein content, calcium, digestibility of the protein, and the acceptability of meatballs. The study was conducted in two stages, there are preliminary study and main study, and using randomized single factor experimental, tempeh gembus levels (25%, 50%, 75%, 100%) and control (0% tempeh gembus). The analysis of the content of protein was conducted using Kjeldahl method, calcium contents using Uv-Vis spectrophotometer, and protein digestibility using in-vitro method. Data was analyzed with mann-whitney. Organoleptic tests were carried out by hedonic testing of 30 semi-trained panelists. Substitution of tempeh gembus had significant effect on the protein contents and protein digestibility, but not significant effect on the calcium contents. Formulation with 25% tempeh gembus substitution was found to be a best formulation of meatballs containing protein content of 8.03%, calcium contents of 351.19 mg / 100 g, and protein digestibility of 53.22%. Meatball with 25% tempeh gembus with 78 mg per serving is sufficient for nutrition label reference in general category, 13% energy; protein by 11%; calcium by 25%.

Nutrient Content, Protein Digestibility, and Acceptability of Substituting Tempeh Gembus Nuggets With Tilapia Fish

“…Nugget with higher proportion of tempeh gembus, had higher digestibility of protein. This result was in accordance with previous research by Arini et al (2019) that showed the diff erence of protein digestibility of meatballs between tempeh gembus addition (p<0.001). It was caused by fermentation process of tempeh gembus, which increased protein digestibility, microbes hydrolysis of complex proteins into simpler amino acids or peptides in the presence of proteolytic enzymes (Onweluzo et al, 2009).…”

The effect of processed Tempeh Gembus to triglycerides levels and insulin resistance status in women with obesity

“…Tempeh Gembus as one of Indonesia's original fermented food has been suggested to have a potential fibrinolytic enzyme . Tempeh Gembus is made from tofu residue which is fermented by Rhizopus oligosporus also known as a popular functional food product consumed by Indonesians (Arini et al, 2019;Afifah et al, 2020;Manullang, 2020).…”