Iron Fortification and bioavailibility of Soybean Basis with sesame seed

Fortifikasi dan Ketersediaan Zat Besi pada Pangan Berbasis Kedelai Menggunakan Fortifikan Biji Wijen

  • Fauzan Amin Sekolah Tinggi Analis Kimia Cilegon
  • Micha Mahardika Program Studi Kimia, Sekolah Tinggi Analis Kimia Cilegon
  • Boima Situmeang Program Studi Kimia, Sekolah Tinggi Analis Kimia Cilegon
  • Agus Malik Ibrahim Program Studi Kimia, Sekolah Tinggi Analis Kimia Cilegon
  • Uvi Dwiyana Program Studi Kimia, Sekolah Tinggi Analis Kimia Cilegon
  • Umar Fauzi Program Studi Kimia, Sekolah Tinggi Analis Kimia Cilegon
Keywords: Anemia, iron fortification, sesame seed

Abstract

Anemia is one of the most common nutritional problems in developing countries, including Indonesia. Iron deficiency can cause interference or inhibition to growth, both body cells and brain cells. Food fortification is one of the efforts that can be done among various nutritional improvement solutions.  One alternative food ingredient that can be fortified is soy-based food like tofu and soy milk. Sesame seeds are one of the grains that have not been much processed into fortification. Availability of Fe in fortified tofu and soymilk was determined by the solubility of Fe in its physiological conditions using pancreatin enzyme pepsin and bile extract. The highest Fe content in the fortified sample for raw, boiled, fried tofu respectively is 0,2456; 1,9206; and 0,3384 mg with 20, 40,50 % addition of fortificant. The highest levels of Fe for soy milk was in sample E (60 g soybeans and 40 g sesame seeds) with the Fe availability is 0,4967 mg.     

 

Keywords: anemia, fortification, sesame seeds

Published
2021-11-30
How to Cite
Amin, F., Mahardika, M., Situmeang, B., Ibrahim, A., Dwiyana, U., & Fauzi, U. (2021). Iron Fortification and bioavailibility of Soybean Basis with sesame seed. Jurnal Kartika Kimia, 4(2), 106-110. https://doi.org/10.26874/jkk.v4i2.91
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