The Effects of Tempeh Gembus, an Indonesian Fermented Food, on Lipid Profiles in Women with Hyperlipidemia

Abstract

Background: Hyperlipidemia is the major precursor of lipid-related diseases. Consumption of high fiber foods may decrease lipid profiles. The fiber content in tempeh gembus is three times higher than regular tempeh. Objective: This study was conducted to investigate the effect of tempeh gembus on lipid profiles in women with hyperlipidemia. Methods: This research used the quasi-experimental design with nonequivalent control group design. Subjects were 41 women with hyperlipidemia, classified into 3 groups: control group, treatment group 1 given 103 g/day tempeh gembus, and treatment group 2 given 206 g/day tempeh gembus for 14 days. All of the groups received nutrition education. Total cholesterol and HDL-C were determined by CHOD-PAP method, triglyceride determined by enzymatic GPO-PAP method after subjects had been fasting for approximately 10 hours. LDL-C was calculated by Friedewald equation. Results: These results showed that consumption of tempeh gembus 103 g/day and 206 g/day decreased LDL-C 27.9% and 30.9% as well as decreased total cholesterol 17.7% and 19.8% respectively. However, HDL-C increased 3.91% and 8.79% and triglyceride increased 2.3% and 3.1%. Tempeh gembus given 206 g/day was more effective to decrease total cholesterol and LDL-C than 103 g/day. Conclusion: Increasing tempeh gembus consumption in women with hyperlipidemia should be addressed to decrease LDL-C and total cholesterol.

Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies

“…GL is used to evaluate the effect of carbohydrate consumption with food GI taken into account [21]. Food GL is classified into three categories: low GL (<10), medium GL (11)(12)(13)(14)(15)(16)(17)(18)(19), and high GL (>20) [3]. Cookies with 50% tempeh gembus flour substitution have the lowest GL rate, at 6.90%.…”

“…e higher the substitution of tempeh gembus flour, the higher the protein digestion rate. High protein digestion rate means that protein can get well hydrolyzed into amino acids, so the amount of amino acids that can get absorbed and used by the body is high, while the low-protein digestion rate means protein is hard to get hydrolyzed to amino acids (11)(12)(13)(14)(15)(16)(17)(18)(19), and high GL (>20). and that causes a low amount of amino acids to get absorbed and used by the body because most of it will get passed through the body with feces.…”

“…Tempeh gembus is made from tofu dregs and goes through a fermentation process by Rhizopus oligosporus [7]. A previous study showed that tempeh gembus has health benefits including antioxidants [8], antimicrobial activity [9], ability to reduce the inflammatory reaction [10][11][12][13][14][15], and reduce LDL-C and total cholesterol. Tempeh gembus contains 50% less energy compared to regular tempeh, 3 times the concentration of dietary fiber, and has complete amino acids composition [16,17].…”

Nutrition Content, Protein Quality, and Antioxidant Activity of Various <i>Tempeh Gembus</i> Preparations

“…Spread the material in an even layer and crucible keep in muffle furnace allow the temperature to each 600°c and constant for 2 hours, until it is white, indicating the absence of carbon cool in desiccators and weight. Ash can be calculated by using formula: Ash value % = Weight of Ash/Weight of sample x 100 [2].…”

“…Tempeh gembus is a source of vegetable protein derived from tofu dregs fermented with Rhizopus oligosporus that have health benefits [1,2,3,4,5] and fairly good nutrient content, including complete macro-and micronutrients [6]. In general, tempeh gembus contains 50% carbohydrates, 20-30% protein (39.39% soluble), 10-20% fat, including both monounsaturated (36.53% oleic acid) and polyunsaturated (26.83% linoleic acid; 2.46% linolenic acid) fatty acids (FAs), as well as other minerals and phytochemicals, such as antioxidant [7] and isoflavones [8,9,10].…”