Testing the Acceptance of Soybean Tempeh Substituted with Chicken Liver Flour to Prevent Iron Deficiency Anemia

Mohammad Zainul Ma'arif; Yuniars Renowening; Himmatunnisak Mahmudah

Authors

Mohammad Zainul Ma'arif Nutrition Study Program, Faculty of Health Sciences, Sugeng Hartono Institute of Science and Health Technology, Sukoharjo, Indonesia
Yuniars Renowening Nutrition Study Program, Faculty of Health Sciences, Sugeng Hartono Institute of Science and Health Technology, Sukoharjo, Indonesia
Himmatunnisak Mahmudah Nutrition Study Program, Faculty of Health Sciences, Sugeng Hartono Institute of Science and Health Technology, Sukoharjo, Indonesia

Keywords:

Chicken liver flour, Iron deficiency anemia, Soyben tempeh

Abstract

Iron deficiency anemia is a major health problem caused by iron deficiency. Many women of childbearing age and adolescents in Indonesia experience this condition. This condition needs to be handled appropriately because it can have a negative impact on the quality of life of teenagers and their offspring. Therefore it is necessary to develop food products with high iron content to increase the dietary iron intake. Soybean tempeh is a local food that can be developed as a food source for iron by substituting chicken liver flours. Chicken liver is a food source of high-quality animal protein and heme iron. This study aimed of this research was to analyze the acceptability of soybean tempeh products substituted with chicken liver flour. This study used a completely randomized experimental design. There were 4 formulas and 1 control group without substitution. Percentage of chicken liver flour substitution in groups F1 (5% chicken liver flour), F2 (10% chicken liver flour), F3 (15% chicken liver flour), and F4 (20% chicken liver flour). Acceptability tests were performed on the color, aroma, taste, and texture parameters using 25 semi-trained panelists. The acceptability test results showed that F1 underwent the closest acceptability test to the control group, especially in terms of color, taste, and texture (p>0,05). The F2, F3, and F4 groups were less preferred, especially in terms of aroma and taste parameters. As a product intended to meet dietary iron requirements, efforts need to be made to improve the acceptability of aroma parameters.

References

Bathla s, Arora s. Prevalence and approaches to manage iron deficiency anemia (IDA). Crit Rev Food Sci Nutr. 2021;1–14.

Global Burden of Disease Collaborative Network. Global Burden of Disease Study 2021 (GBD 2021) Anemia Prevalence and Years Lived with Disability by Cause 1990-2021. Seattle, United States of America: Institute for Health Metrics and Evaluation (IHME); 2023.

Shokrgozar n, Golafshan ha. Molecular perspective of iron uptake, related diseases, and treatments. Blood Res. 2019;54:10–16.

Neidlein s, Wirth r, Pourhassan M. Iron deficiency, fatigue and muscle strength and function in older hospitalized patients. Eur J Clin Nutr. 2021;75(3):456–463.

Jáuregui-Lobera i. Iron deficiency and cognitive functions. Neuropsychiatr Dis Treat. 2014;10:2087–2095.

Strauss we, Auerbach m. Health-related quality of life in patients with iron deficiency anemia: impact of treatment with intravenous iron. Patient Relat Outcome Meas. 2018;9:285–298.

Abu-Ouf nm, Jan mm. The impact of maternal iron deficiency anemia on child's health. Saudi Med J. 2015;36(2):146–149.

Camaschella c. New insights into iron deficiency and iron deficiency anemia. Blood Rev. 2017;31:225–233.

World Health Organisation. Haemoglobin concentrations for the diagnosis of anaemia and assessment of severity. Vitamin and Mineral Nutrition Information System; 2011.

Kementerian Kesehatan Republik Indonesia. Riset Kesehatan Dasar (RISKESDAS 2013). Jakarta: Badan Penelitian dan Pengembangan Kesehatan; 2013.

Tolkien z, Stecher l, Mander ap, Pereira dia, Powell j. Ferrous sulfate supplementation causes significant gastrointestinal side-effects in adults: a systematic review and meta-analysis. PLoS One. 2015;10(2):e0117383.

Alfiah e, Briawan d, Khomsan a, Dewi m, Ekayanti i, Mardewi, Raut mk., Zakaria a, Roche ml. Coverage and adherence of weekly iron folic acid supplementation among school going adolescent girls in Indonesia. J Nutr Sci Vitaminol. 2020;66(Supplement):S118–S121.

Niquini rp, Bittencourt sd de A, Lacerda em de a, Saunders c, Leal m do c. Factors associated with non–adherence to prescribed Iron supplement use: A study with pregnant woman in the city of Rio de Janeiro. Rev Bras Saude Mater Infant. 2016;16(2):189–199.

World Health Organization. The global prevalence of anaemia in 2011. Geneva: World Health Organization; 2015.

Badan Pusat Statistik. Rata-Rata Konsumsi per Kapita Seminggu Beberapa Macam Bahan Makanan Penting, 2007-2022. https://www.bps.go.id/statictable/2014/09/08/950/rata-rata-konsumsi-per-kapita-seminggu-beberapa-macam-bahan-makanan-penting-2007-2017.html Access 15/11/2023 19:36.

Anderson er, Shah ym. Iron homeostasis in the liver. Compr Physiol. 2013;3(1):315–330.

Kementerian Kesehatan Republik Indonesia. Tabel Komposisi Pangan Indonesia. Jakarta: Kementerian Kesehatan RI; 2018.

Santosa h, Handayani na, Nuramelia c, Sukma nyt. Pemanfaatan hati ayam sebagai fortifikan bubur bayi instan berbahan dasar ubi jalar ungu (Ipomea Batatas L.). Inovasi Teknik Kimia. 2016;1(1):27–34.

BSN. Tempe: Persembahan Indonesia untuk dunia. Jakarta: Badan Standardisasi Nasional; 2012.

Hamidiyah a. Composition of chicken liver nugget to organoleptic and hemoglobin levels in the efforts to prevent adolescent female anemia. International Conference on Sustainable Health Promotion 2018. 2018;114–118.

Xiong g, Gao x, Zheng h, Li x, Xu x, Zhou g. Comparison on the physico-chemical and nutritional qualities of normal and abnormal colored fresh chicken liver Anim. Sci. J. 2017;88:893–899.

Huang j, Lu f, Wu y, Wang d, Xu w, Zou y, Sun w. Enzymatic extraction and functional properties of phosphatidylcholine from chicken liver. Poult Sci. 2022;101(6):101689.

Harahap ks, Sumartini, Mujiyanti a. Pengujian hedonik pada formulasi cookies coklat dari tepung mangrove Avicennia officinalis dengan penambahan tepung kacang merah, wijen, dan hati ayam. Aurelia Journal. 2020;2(1):19–28.