The Effect of Tempeh Gembus Substitution on Protein Content, Calcium, Protein Digestibility and Organoleptic Quality of Meatballs
Audrey Mutiara Setya Arini, Diana Nur Afifah*
, Fillah Fithra Dieny
Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia.
Corresponding Author Email: diananurafifah@live.undip.ac.id
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%.
Keywords:
Meatballs; Nutrient Content; Substitution; Tempeh Gembus
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