Open AccessCombination of Tempe and Bran Flours Towards Nutritional Content as an Antihyperlipidemic and Antistress Oxidative
Author(s) -
Sufiati Bintanah,
Siti Fatimah Muis,
Agus Purwanto,
Hapsari Sulistya Kusuma
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/292/1/012050
Subject(s) - tempe , food science , bran , chemistry , raw material , organic chemistry
Dyslipidemia condition will effect on the occurrence of oxidative stress. one of the efforts to improve lipid profiles is by consuming food containing antioxidant which have the potential to improve lipid profiles (10). The aim of this study was to obtain a formula which contains the most nutrients and antioxidants from a combination of soybean tempe flour with bran. The method used in this study was an experiment. Black soybeans and yellow soybeans were processed into tempe and then molded, red bran and white bran were then heated using a Dreyer Cabinet with a temperature of 100oC for 20-30 minutes then sifted using an 80 mesh size sieve. Mix each (1) yellow soybean tempe flour + white bran flour, (2) black soybean tempe flour + white bran flour (BSF+ WBF) (3) yellow soybean tempe flour + red bran flour (YSF+ RBF), (4) black soybean tempe flour + red bran flour (BSF+ RBF), with a composition of 1: 1 and weighing 112 grams each, noncalorie sweetener 3 gram and 3 gram food flavoring. Results: The combination of YSF+ WBF with a composition of 1: 1 which had higher levels of protein, fat, vitamin E and low carbs compared to the combination of BSF+ WBF, YSF+ RBF or BSF+ RBF. Of the four best formulations received by the panelists, the combination of yellow soybean flour with white rice bran with a composition of 1: 1