Potensi Pangan Fermentasi Tempe Dalam Mengatasi Kejadian Stunting di Indonesia

https://doi.org/10.33860/jik.v15i2.481

Authors

  • Fitri Fujiana Program Studi Keperawatan, Universitas Tanjungpura, Pontianak, Indonesia
  • Vinka Theresia Pondaag Program Studi Teknologi Pangan, Universitas Tanjungpura, Pontianak, Indonesia
  • Aurelia Afra Program Studi Teknologi Pangan, Universitas Tanjungpura, Pontianak, Indonesia
  • Fannia Evy Program Studi Teknologi Pangan, Universitas Tanjungpura, Pontianak, Indonesia
  • Dzul Fadly a:1:{s:5:"en_US";s:77:"Program Studi Teknologi Pangan, Universitas Tanjungpura, Pontianak, Indonesia";}

Keywords:

Fermentasi, Tempe, Stunting

Abstract

Prevalensi kejadian stunting di Indonesia masih tinggi. Tingkat penurunan angka stunting cenderung fluktuatif dan belum memenuhi capaian target. Salah satu faktor yang mempengaruhi penurunan prevalensi stunting adalah asupan zat gizi yang dikonsumsi balita. Pemanfaatan sumber daya pangan lokal menjadi alternatif, salah satunya adalah pangan fermentasi tempe. Tempe merupakan makanan fermentasi dari kacang kedelai (Glicyne max) dengan bantuan mikroorganisme Rhizopus sp, yang saat ini mulai dikembangkan dengan memanfaatkan jenis bahan baku lainnya. Review ini dilakukan untuk memahami potensi pangan lokal fermentasi tempe terkait dengan upaya penurunan angka stunting di Indonesia. Telah banyak dilakukan pengembangan pangan fermentasi tempe selain dari kacang kedelai. Proses fermentasi tersebut cenderung meningkatkan zat gizi makro dan mikro pangan yang dibutuhkan oleh tubuh untuk menunjang pertumbuhan yang optimal sehingga pada akhirnya mampu mencegah stunting

References

UNICEF/WHO/World Bank. Child Malnutrition Database: Estimates for 2012 and Launch of Interactive Data Dashboards [Internet]. Janewa: World Health Organization; 2012 p. 1–3. Available from: https://www.who.int/nutgrowthdb/jme_2012_summary_note_v2.pdf

Ahmadi F, Triwinarto A. Analysis descriptive stunting in Indonesia Health Research Basic. Annals of Tropical Medicine and Public Health. 2019;22(11):472–7.

Hoddinott J, Behrman JR, Maluccio JA, Melgar P, Quisumbing AR, Ramirez-Zea M, et al. Adult consequences of growth failure in early childhood. The American Journal of Clinical Nutrition. 2013 Nov 1;98(5):1170–8.

Yuniarti K. Hubungan Usia Menikah Remaja dengan Kategori Stunting. Jurnal Darul Azhar. 2020;9(1): 40-48.

Mardewi KW. Kadar Seng Serum Rendah sebagai Faktor Risiko Perawakan Pendek pada Anak [Tesis]. Universitas Udayana Denpasar. 2014.

Pawiroharsono S. Potensi Pengembangan Industri dan Bioekonomi Berbasis Makanan Fermentasi Tradisional. Jurnal Ilmu Kefarmasian Indonesia. 2007;5(2): 85-91.

BSN. SNI 3144: 2015. Tenpe Kedelai. Badan Standarisasi Nasional. Jakarta; 2015.

Danaei G, Andrews KG, Sudfeld CR, Fink G, McCoy DC, Peet E, et al. Risk Factors for Childhood Stunting in 137 Developing Countries: A Comparative Risk Assessment Analysis at Global, Regional, and Country Levels. PLoS Med. 2016; 13(11):1-18.

Vonaesch P, Tondeur L, Breurec S, Bata P, Nguyen LBL, Frank T, et al. Factors associated with stunting in healthy children aged 5 years and less living in Bangui (RCA). Wieringa F, editor. PLoS ONE. 2017 Aug 10;12(8): 1-17.

Adair LS. Developing World Perspective: The Importance of Growth for Short-Term Health. Nestlé Nutr Inst Workshop Ser. 2010;78(13): 111-120.

Prendergast AJ, Humphrey JH. The stunting syndrome in developing countries. Paediatrics and International Child Health. 2014; 34(4): 250-265

Arifeen SE, Hoque DE, Akter T, Rahman M, Hoque ME, Begum K, et al. Effect of the Integrated Management of Childhood Illness strategy on childhood mortality and nutrition in a rural area in Bangladesh: a cluster randomised trial. Lancet 2009; 374(11): 393-403.

Stein A, Rebecca MP, Sherryl HG, Elizabeth R, Atif R, Meaghan MC, Louise MH, Carmine MP. Effects of perinatal mental disorders on the fetus and child. Lancet. 2014;384(20): 1800-1819.

Amirullah A, Putra ATA. Deskripsi Status Gizi Anak Usia 3 Sampai 5 Tahun Pada Masa Covid 19. MURHUM : Jurnal Pendidikan Anak Usia Dini. 2020; 19(12): 16-27.

Sari EM, Juffrie M, Nurani N, Sitaresmi MN. Asupan protein, kalsium dan fosfor pada anak stunting dan tidak stunting usia 24-59 bulan. Jurnal Gizi Klinik Indonesia. 2016 Apr 30;12(4):152.

Sharma A, Kapoor AC. Levels of antinutritional factors in pearl millet as affected by processing treatments and various types of fermentation. Plant Food Hum Nutr. 1996 Apr;49(3):241–52.

Mukhoyaroh H. Pengaruh Jenis Kedelai, Waktu dan Suhu Pemeraman terhadap Kandungan Protein Tempe Kedelai. florea [Internet]. 2015; 2(2): 47-51.

Chalid SY. Angiotensin Converting Enzyme Inhibitor Activity of the Soybean Tempeh Protein as Functional food. International Journal of GEOMATE. 2019; 16(56): 73-78.

Kim S-B, Lee D-W, Cheigh C-I, Choe E-A, Lee S-J, Hong Y-H, et al. Purification and characterization of a fibrinolytic subtilisin-like protease of Bacillus subtilis TP-6 from an Indonesian fermented soybean, Tempeh. Journal of Industrial Microbiology & Biotechnology. 2006 Jun;33(6):436–44.

Liem ITH, Steinkraus KH. Production of Vitamin B-12 in Tempeh, a Fermented Soybean Foodt. Appl Environ Microbiol. 1977; 34(6): 773-776.

Sine Y. Perubahan Kadar Vitamin dan Mineral pada Fermentasi Tempe Gude (Cajanus cajan L.). JSLK : Jurnal Saintek Lahan Kering. 2018; 1(1): 1-3.

Afifah DN, Sulchan M, Syah D, Yanti Y, Suhartono MT, Kim JH. Purification and Characterization of a Fibrinolytic Enzyme from Bacillus pumilus 2.g Isolated from Gembus, an Indonesian Fermented Food. Preventive Nutrition and Food Science. 2014 Sep 30;19(3):213–9.

Afifah DN, Nabilah N, Supraba GT, Pratiwi SN, Nuryanto, Sulchan M. The Effects of Tempeh Gembus, an Indonesian Fermented Food, on Lipid Profiles in Women with Hyperlipidemia. Current Nutrition & Food Science. 2020 Jan 13;16(1):56–64.

Ishartani D, Istiqomah NA, Nurisiwi A, Sari AM. Proximate and Amino Acids Composition of Powdered Over Fermented Mlanding Tempeh. IOP Conf Ser: Earth Environ Sci. 2019 Nov 5;379:012007.

Kole H, Tuapattinaya P, Watuguly T. Analisis Kadar Karbohidrat dan Lemak pada Tempe Berbahan Dasar Biji Lamun (Enhalus acoroides). BIOPENDIX: Jurnal Biologi, Pendidikan dan Terapan. 2020 Apr 30;6(2):91–6.

Cempaka L, Eliza N, Ardiansyah A, Handoko DD, Astuti RM. Proximate Composition, Total Phenolic Content, and Sensory Analysis of Rice Bran Tempeh. Makara Journal of Science. 2018;22(2):89-94.

Handajani S. Indigenous mucuna tempe as functional food. Asia Pac J Clin Nutr. 2001 Sep 27;10(3):222–5.

Fudiyansyah N, Petterson DS, Bell RR, Fairbrother AH. A nutritional, chemical and sensory evaluation of lupin (L. angustifolius) tempe. International Journal of Food Science & Technology. 2007 Jul 1;30(3):297–305.

Andaka G, Nareswary PO, Budilaksana F, Trishadi DE. Pemanfaatan Limbah Biji Nangka sebagai Bahan Alternatif dalam Pembuatan Tempe. Prosiding Seminar Nasional ReTII Ke-14. Publikasi Karya Ilmiah Institut Teknologi Nasional. Yogyakarta. 2015.

Irna A, Marlena D, Ariyani D, Marfhadella P, Saputri R, Latipah N. Pengaruh Durasi Fermentasi dan Jumlah Ragi Terhadap Kualitas Tempe Biji Nangka. ISEJ: Indonesian Science Education Journal. 2020;1(1):35-41.

Kusnanto F, Susanto A, Mulyani H. Pengaruh Waktu Fermentasi terhadap Kadar Protein dan Daya Terima Tempe dari Biji Karet (Hevea Brasiliensis) sebagai Sumber Belajar Biologi SMA pada Materi Bioteknologi Pangan. BIOEDUKASI (Jurnal Pendidikan Biologi). 2013; 4(1). 1-7.

Maryam S. Potensi Tempe Kacang Hijau (Vigna Radiata L) Hasil Fermentasi Menggunakan Inokulum Tradisional Sebagai Pangan Fungsional. Jurnal Sains dan Teknologi. 2015;4(2):635-641.

Sawitri A, Santoso H. Pengaruh Waktu Fermentasi Terhadap Kadar Protein Tempe Biji Durian (Durio zibethinus) Sebagai Sumber Belajar Biologi SMA Kelas XII Pada Materi Bioteknologi Pangan. BIOEDUKASI Jurnal Pendidikan Biologi Universitas Muhammadiyah Metro. 2014;5(2):131-140.

Maharani AY, Hidayati NR, Handayani S, Astuti DE, Nopida R, Fachrurazi S. Pengaruh Lama Fermentasi terhadap Kadar Protein Tempe Biji Durian. Florea. 2016;3(2): 45-48.

Lelatobur LE, Dewi L. Optimasi Perebusan Biji Ketapang (Terminalia cattapa) Dalam Fermentasi Tempe [Skripsi]. [Salatiga]: Universitas Kristen Satya Wacana; 2016.

Rahayu A, Purwoko T. Analisis Karbohidrat, Protein, dan Lemak pada Pembuatan Kecap Lamtoro Gung (Leucaena leucocephala) terfermentasi Aspergillus oryzae. Bioteknologi. 2005;2 (1), 14-20.

Kusnandar F, Budijanto S. Karakteristik Fungsional, Fisik dan Sensori Sereal Sarapan Jagung yang Disubstitusi Bekatul Fermentasi. Jurnal Aplikasi Teknologi Pangan. 2020;9(3):108-117.

Astuti AF, Wardani AK. Pengaruh Lama Fermentasi Kecap Ampas Tahu terhadap Kualitas Fisik, Kimia Dan Organoleptik. Jurnal Pangan dan Agroindustri 2016;4(1):72-83.

Steinkraus KH. Traditional food fermentations as industrial resources. Acta Biotechnol. 1983;3(1):3–12.

Yarmaliza Y. The Influence of Mother Characteristics on Giving Tempe Broth as an Effort Prevention of Stunting in Toddler. J-Kesmas. 2020;6(2):49-56.

Mursyid, Mursyid M, Jambi University, Wulansari D, Jambi University. Spiced Tempe Formulation and Evaluation of its Nutrition Values. Industria. 2018 Apr 13;7(1):57–65.

Hashim N, Woon Tai CWT, Xin Wen HXW, Ismail A, Kong KW. Comparative Evaluation of Antioxidant Properties and Isoflavones of Tempeh Fermented in Two Different Wrapping Materials. Curr Res Nutr Food Sci. 2018 Aug 28;6(2):307–17.

Keuth S, Bisping B. Vitamin B12 production by Citrobacter freundii or Klebsiella pneumoniae during tempeh fermentation and proof of enterotoxin absence by PCR. Applied and Environmental Microbiology. 1994;60(5):1495–9.

Muhiddin NH, Juli N. Peningkatan Kandungan Protein Kulit Umbi Ubi Kayu Melalui Proses Fermentasi. JMS. 2001;6(1):13.

Astuti M, Meliala A, Dalais FS, Wahlqvist ML. Tempe, a nutritious and healthy food from Indonesia. Asia Pac J Clin Nutr. 2000 Dec 29;9(4):322–5.

Downloads

Published

2021-08-31

How to Cite

Fujiana, F., Pondaag, V. T., Afra, A., Evy, F., & Fadly, D. (2021). Potensi Pangan Fermentasi Tempe Dalam Mengatasi Kejadian Stunting di Indonesia. Poltekita: Jurnal Ilmu Kesehatan, 15(2), 20–26. https://doi.org/10.33860/jik.v15i2.481

Issue

Vol. 15 No. 2 (2021): August

Section

Review Article

License

Authors who publish with Poltekita : Jurnal Ilmu Kesehatan agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 2.0 Generic License.

Poltekita : Jurnal Ilmu Kesehatan  is licensed under a Creative Commons Attribution-Share Alike 4.0 International License

You are free to:

  • Adapt, remix, transform, and build upon the material for any purpose, even commercially.
  • The licensor cannot revoke these freedoms as long as you follow the license terms.

Similar Articles

1 2 3 4 > >> 

You may also start an advanced similarity search for this article.