Physicochemical Properties and Nutrient Content of Tempe Flour Enriched Eel Flour

Iskari Ngadiarti; Fahrul Nurkolis; Matthew Nathaniel Handoko; Fachruddin Perdana; Muntikah Muntikah; Nindy Sabrina; Hans Kristian; Jeremy Eleazar Roring; Mrinal Samtiya; Son Radu

doi:10.3889/oamjms.2022.8308

Authors

Iskari Ngadiarti Department of Nutrition and Dietetics, Health Polytechnic of Jakarta II, Jakarta, Indonesia https://orcid.org/0000-0001-6439-1547
Fahrul Nurkolis Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, Indonesia https://orcid.org/0000-0003-2151-0854
Matthew Nathaniel Handoko Department of Nutrition, Faculty of Medicine, Diponegoro University, Semarang, Indonesia https://orcid.org/0000-0003-1058-7629
Fachruddin Perdana Department of Nutrition, Faculty of Medicine, University of Sultan Ageng Tirtayasa, Serang, Indonesia
Muntikah Muntikah Department of Nutrition and Dietetics, Health Polytechnic of Jakarta II, Jakarta, Indonesia
Nindy Sabrina Study Program of Nutrition, Faculty of Food Technology and Health, Sahid University, Jakarta, Indonesia
Hans Kristian Department of Medical, Sam Ratulangi University, Manado, North Sulawesi, Indonesia https://orcid.org/0000-0003-4258-9020
Jeremy Eleazar Roring Department of Medical, Sam Ratulangi University, Manado, North Sulawesi, Indonesia
Mrinal Samtiya Department of Nutrition Biology, Central University of Haryana, Mahendragarh, Haryana, India
Son Radu Department of Food Sciences, Universiti Putra Malaysia, Selangor Darul Ehsan, Malaysia

DOI:

https://doi.org/10.3889/oamjms.2022.8308

Keywords:

Flour, Tempe, Eel, Nutrition facts, Physicochemical, Functional food

Abstract

AIM: This study aims to evaluate the nutritional content and physicochemical aspect of the combination of eel and tempe flour.

METHODS: Samples of swamp eel and tempe flour were combined in a ratio of 1:1 (A), 1:2 (B), 1:3.5 (C), and 1 kilogram of Asian swamp eel meat without additional tempe (D), respectively. Homogenization was done using a sinmag planetary mixer. The sample analysis was performed at the SIG Laboratory (PT. Saraswanti Indo Genetech) on November 16, 2021. The samples were analyzed triple (triplicates). Statistical analysis was performed using GraphPad Prism version 9.3.0 for Mac OS. Variables were analyzed using multivariate ANOVA with 95% CI (0.05).

RESULTS: There was a significant difference between Samples A, B, C, and D for every proximate analysis parameter (p = 0.000) p < 0.05. The results showed a significant difference in the unsaturated fatty acid parameter between the groups (p < 0.001). Sample C has the highest B9 (folic acid) content compared to other samples (1258.53 ± 1.39 mcg/100 g) and a significant difference was found between samples (p < 0.0001).

CONCLUSION: Tempe flour enriched eel flour can act as a source of folate, due to its high folate content. Tempe flour enriched eel flour could be used as a flour mixture in any food products that require flour to increase folate content.

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