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Tempeh with iron fortification to overcome iron deficiency anemia.
Author(s):
1. Toto Sudargo: Department of Health and Nutrition, Faculty of Medicine, Gadjah Mada University, Yogyakarta 55281, Indonesia
2. Fatma Zuhrotun Nisa: Department of Health and Nutrition, Faculty of Medicine, Gadjah Mada University, Yogyakarta 55281, Indonesia
3. Siti Helmiyati: Department of Health and Nutrition, Faculty of Medicine, Gadjah Mada University, Yogyakarta 55281, Indonesia
4. Rio Jati Kusuma: Department of Health and Nutrition, Faculty of Medicine, Gadjah Mada University, Yogyakarta 55281, Indonesia
5. Tonny Arjuna: Department of Health and Nutrition, Faculty of Medicine, Gadjah Mada University, Yogyakarta 55281, Indonesia
6. R. Dianandha Septiana: Department of Health and Nutrition, Faculty of Medicine, Gadjah Mada University, Yogyakarta 55281, Indonesia
Abstract:
Prevalence of iron deficiency anemia in Indonesia is still high. Iron fortification in food may contribute to addressing iron deficiency anemia. This study was conducted to determine the effect of NaFeEDTA fortification on iron levels in tempeh and some organoleptic properties of fortified tempeh (TemFe), as well as to determine the effect of TemFe in hemoglobin levels and the bioavailability of iron on Wistar rats anemia. This study is divided into two phases, so there are two research design. The first phase is purely experimental with completely randomized design. The second phase is quasi experimental with pre and post control group design. Fortification of tempeh with NaFeEDTA significantly increased the iron levels in tempeh (p0.05). There are significantly differences in hemoglobin levels in tempeh and TemFe administration at a dose of 24 ppm compared with FeSO4 with same dose (p4 as a gold standard.
Page(s): 815-820
DOI: DOI not available
Published: Journal: Pakistan Journal of Nutrition, Volume: 12, Issue: 9, Year: 2013
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