Potensi Pangan Fermentasi Tempe dalam Mengatasi Kejadian Malnutrisi

Devina Adira Azzahra; Desi Rahmasari; Hanayu Anindya Nareswari; Margaretha Alesandria Natasya Weka; Rizka Fellithia; Liss Dyah Dewi Arini

doi:10.55606/sscj-amik.v3i2.5511

Authors

Devina Adira Azzahra Universitas Duta Bangsa Surakarta
Desi Rahmasari Universitas Duta Bangsa Surakarta
Hanayu Anindya Nareswari Universitas Duta Bangsa Surakarta
Margaretha Alesandria Natasya Weka Universitas Duta Bangsa Surakarta
Rizka Fellithia Universitas Duta Bangsa Surakarta
Liss Dyah Dewi Arini Universitas Duta Bangsa Surakarta

DOI:

https://doi.org/10.55606/sscj-amik.v3i2.5511

Keywords:

Tempeh, Fermentation, Malnutrition, Bioavailability, Nutrition

Abstract

Malnutrition remains a significant public health challenge, particularly in developing countries like Indonesia. Tempeh, a fermented soybean product, is highly nutritious and has the potential to address malnutrition. The fermentation process by Rhizopus oligosporus enhances the bioavailability of essential nutrients such as protein, iron, and vitamin B12, which are crucial for growth and development. Additionally, tempeh contains natural prebiotics and probiotics that support digestive health and improve nutrient absorption. A literature review in this study indicates that regular consumption of tempeh can help improve nutritional status, particularly among vulnerable groups such as children and pregnant women. With its affordability and wide availability, tempeh serves as a sustainable food solution that can be optimized to reduce malnutrition rates in Indonesia.

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