Synbiotic Soygurt Tempe Extract as A Functional Drink for Stunting Prevention
Main Article Content
Abstract
Stunting is a chronic malnutrition problem caused by insufficient nutritional intake for a long time due to the provision of food that does not meet nutritional needs. Toddlers with stunting are a chronic nutritional problem which can be caused by many factors, socioeconomic conditions, maternal nutrition during pregnancy, illness in infants, and lack of nutritional intake in infants. Synbiotics (prebiotics and probiotics) as an effective alternative for stunting Analyzing the effectiveness of prebiotic tempeh soyghurt as a functional drink for stunting prevention. The research method is an experimental research including fermenting prebiotic tempeh and prebiotic tempe extract, making prebiotic tempeh soygurt, and analyzing the nutritional content and product quality of probiotic tempeh soygurt referring to SNI 7552:2009 concerning flavored fermented milk including chemical physics analysis, namely the hedonic method organoleptic test, pH, acidity, protein, fat, ash content, fiber, water content and microbiological tests, namely MPN coliform and Salmonella sp. Data analysis used bivariate and multivariate Anova tests. Organoleptic test results for prebiotic soygurt extract of tempeh product with the addition of chitosan (0.5%; 1.0%; 1.5%; 2.0%) using lactic acid bacteria (LAB) inoculum in the rather dislike category (value 3.00) to rather like (value 4.50) . Physical test results showed liquid texture, yellowish color, aroma of tempeh extract, sour taste. Chemical test results (w/b) fat content 3.34%; milk solids 13.19%, non-fat milk solids 9.25%; proteins 0.69%; ash content 0.19%, acidity 0.69% and sugar content 0.59%. Microbiological tests showed MPN coliform <3 cells/100 ml sample and Salmonella sp/25 ml negative results. CONCLUSION: Soygurt extract tempe prebiotic product meets the physical, chemical and microbiological requirements so that it can function as a functional drink for stunting prevention can be concluded that the accuracy of measuring body weight depends on gender.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
References
Anggraini, AA, M Devi, N Nurjanah, and N A Sunaryo, 2021. Chemical properties analysis of soygurt with ginger (Zingiber officinale var. roscoe) extract as functional foods. International Conference on Green Agro-industry and Bioeconomy. IOP Conf. Series: Earth and Environmental Science 733 (2021) 012074. IOP Publishing. doi:10.1088/1755-1315/733/1/012074.
Beckman, et al. 2021. Prevalence of Stunting and Relationship between Stunting and Associated Risk Factors With Academic Achievement and Cognitive Functions: A Cross_Sectional Study With South African Primary School Children. International Journal of Environment Research and Public Health, 18.4218.
Choi H.J., Ahn J., Kim N.C., Kwak H.S., 2006. The effects of microencapsulated chitooligosaccharide on the physical and sensory properties of the milk. Asian-Australian journal of animal sciences. Volume. 19, No. 9, pages 1347-1353.
Dewi, IP, Septriani R., Verawaty, Mulyani, D., 2019. Antihyperglycemic Power of Yogurt in Male White Mice. Catalyst Journal. Vol. 4 No. 2: 72-78. http://doi.org/10.22216/jk.v4i2.4607
Setioningsih, E., Setyaningsih, R and Susilowati, A 2004. Making Probiotic Drinks from Soy Milk with Lactobacillus casei, Lactobacillus plantarum, and Lactobacillus acidophilus inoculums. Biotechnology 1 (1): 1-6, May 2004, ISSN: 0216-6887, DOI: 10.13057/biotek/c010101
Gibson, G.R and M.B. Roberfroid. 2008. Prebiotics: Concept, Definition, Criteria, Methodologies, and Products. Handbook of Prebiotics. CRC Press. New York.
Harti A.S., Dwi Susi Haryati, Sunarto, Wiwik Setyaningsih, Sri Yatmihatun, 2015. The Potential Chito-Oligo-saccharide (COS) as Natural Prebiotic and Preservatives on Synbiotic Tofu in Indonesia. International Journal of Pharma Medicine and Biological Science ISBN 2278-5221. Vol. 4, No.3, July 2015, page 204 – 208.
Hardiningsih, R and Nurhidayatm N, 2006. Effect of Hypercholesterolemia Feeding on Body Weight of Wistar White Rats Given Lactic Acid Bacteria. Biodiversity. Vol 7 no. 2: 127 – 130. DOI: 10.13057/biodiv/d070207
Harti A.S., Anis Nurhidayati, Desy Handayani, Estuningsih, Heni Nur Kusumawati, Dwi Susi Haryati, 2014. The Fortification Tempeh of Rice bran Chitosan as Functional Food Antihypercholesterolemia in Indonesia. International Journal of Bioscience, Biochemistry and Bioinformatics. ISSN 2010-3638. Volume 4 No. 5, September 2014 pages : 423-427.
Hermawan, Amrul Wahyu and Prima Retno Wikandari. 2016. Effect of Lactic Acid Bacteria Starter Culture Type on Soyghurt Characteristics. Surabaya: Department of Chemistry FMIPA Surabaya State University.
Hidayati, Darimiyya. 2010. Lactic Acid Bacteria Growth Pattern during Soy Milk Fermentation. Journal of Agricultural Product Technology. Vol.3, No.2. pp 72-76.
Huda, Mar'atul and Prima Retno Wikandari. 2016. Determination of β-Glucosidase Activity in Soybean Juice Fermentation with Lactobacillus plantarum B1765 Starter Culture. Surabaya: Department of Chemistry FMIPA Surabaya State University.
Ministry of Health of the Republic of Indonesia 2018. Situation of Short Toddlers (Stunting) in Indonesia.
Ministry of Health, R.I. 2018. Indonesian Basic Health Research 2018. Jakarta, Indonesian Ministry of Health
Ministry of Health of the Republic of Indonesia. 2021. Pocket Book of Study Results on the Nutritional Status of Indonesia at the National, Provincial and District Levels.
Koshi et al. 2022. Are Early Childhood Stunting and Catch-Up Growth Associated With School Age Cognition?-Evidence From an Indian Birth Cohort. Journal Plos One : March 2 2022.
Kusumaningrum, E.N.. 2004. Making Soygurt Drink from Sari Tempe using Lactobacillus plantarum Journal of Mathematics, Science and Technology, Vol. 5 No. 1, March 2004, pp 64-75
Lin, Shih-Bin; Chen, Shan-He; Peng, Kou-Cheng, 2009. Preparation of antibacterial chito-oligosaccharide by altering the degree of deacetylation of p-chitosan in a Trichoderma harzianum chitinase-hydrolysing process. Journal of the Science of Food and Agriculture, Vol. 89, No. 2, 30 January 2009, pp. 238-244
Lin, Hua V., Andrea Frassetto, Edward J. Kowalik Jr, Andrea R. Nawrocki, Mofei M. Lu, Jennifer R. Kosinski, James A. Hubert, Daphne Szeto, Xiaorui Yao, Gail Forrest, Donald J. Marsh.2012 . Butyrate and Propionate Protect against Diet-Induced Obesity and Regulate Gut Hormones via Free Fatty Acid Receptor 3- Independent Mechanisms. SCFAs Regulate Gut Hormones and Obesity. Vol. 7, No. 4.
Mahim, R., Akram, S., Leila, J., Naser, B., & Kavosi Ali. (2017). The Effect of Probiotic Yogurt on Blood Glucose and cardiovascular Biomarkers in Patients with Type II Diabetes : A Randomized Controlled Trial. Evidence Based Care Journal, (098 51), 25–35. https://doi.org/10.22038/ebcj.2016.7984
Melliawati, R., C.D. Apridah, and Yopi. 2015. Selection of Lactic Acid Bacteria as Producers of Protease Enzymes. Pros. Sem. Nas. Mass. Biodiv. Indo. Vol. 1, No. 2. Pgs 184-188.
Mulyaningsih, et al. 2021. Beyond Personal Factors: Multilevel determinants of Childhood Stunting in Indonesia. Journal Plos One : March 2 2022.
Naidu, A. S., and Clemens, R. A. 2000. Probiotics In Natural Food Antimicrobial System. Boca Raton (US): CRC Press, LCC.
Novák, P., and V. Havlícek. 2016. Proteomic Profiling and Analytical Chemistry: Protein Extraction and Precipitation. Prague: Institute of Microbiology, Academy of Science of the Czech Republic.
Psichas, A., M.L. Sleeth, K.G. Murphy, L. Brooks, G. Bewick, A.C.Hanyaloglu, M.A. Ghatei, S.R. Bloom, & G. Frost. 2014. The Short Chain Fatty Acid Propionate Stimulates GLP-1 and PYY Secretion via Free Fatty Acid Receptor 2 in Rodents. International Journal of Obesity.
Puspitasari, Kharisma Nur, and Prima Retno Wikandari. 2016. Potential of Lactobacillus plantarum B1765 as a Producer of SCFA in the Pikel Yakon (Smallanthus sonchifolius) Fermentation Process. Proceedings of the National Seminar on Chemistry and Learning. Surabaya: Department of Chemistry FMIPA Surabaya State University
Putra, Noerman Y.P and Wikandari, P.R., 2020. The Effect Of Fermentation Time Against Total Bal And Ph Value In Making Of Synbiotics Soybean Extract. UNESA Journal of Chemistry, Vol 9 (1), 103 – 110.
Pyo, Young-Hee, Tung-Ching Lee, and Young-Chul Lee. 2005. Enrichment of Bioactive Isoflavones in Soymilk Fermented with β-glucosidase-producing Lactic acid Bacteria. Food Research International. Vol. 38. Pgs 51-599.
Soliman, et al. 2021. Early and Long-term Consequences of Nutritional Stunting From Childhood to Adulthood. Acta Biomed Vol 92 N 1 :2021168
Sumarna. 2008. Changes of Raffinose and Stachyose in Soy Milk Fermentation by Lactic Acid Bacteria from Local Fermented Foods of Indonesia. Malaysian Journal of Microbiology. Vol. 4, No. 2. Pgs 26-34.
Sumarna. 2009. Hydrolysis of Bioactive Isoflavone in Soymilk Fermented with β-Glucosidase Producing Lactic Acid Bacteria from Local Fermented Foods Of Indonesian. Malaysian Journal of Microbiology. Vol. 6, No. 1. Pgs 30-40.
Widowati E, MAM Andriani, Amalia Putri K., 2011. Study of Total Probiotic Bacteria and Antioxidant Activity of Tempe Yoghurt with Substrate Variations. Journal of Agricultural Product Technology, Vol. IV, pp. 18-31; No. 1 February 2011. Faculty of Agriculture UNS Surakarta.
Zahid, et al. 2020. Association between Child Snack and Beverage Consumption, Save Dental Caries and Malnutrition in Nepal. International Journal Of Environmental Research and Public Health.