NUTRIENT CONTENT, PROTEIN DIGESTIBILITY, AND ACCEPTABILITY OF SUBSTITUTING TEMPEH GEMBUS NUGGETS WITH TILAPIA FISH

Ina Susanti; Diana Nur Afifah; Hartanti Sandi Wijayanti; Ninik Rustanti

doi:10.20473/mgi.v16i2.139-149

Authors

Ina Susanti Diponegoro University
Diana Nur Afifah
diananurafifah@live.undip.ac.id
Diponegoro University
Hartanti Sandi Wijayanti Diponegoro University
Ninik Rustanti Diponegoro University

Vol. 16 No. 2 (2021): JURNAL MEDIA GIZI INDONESIA (National Nutrition Journal)

Articles

May 28, 2021

Downloads

PDF

Abstract
How to Cite
Metrics
References
License

Nuggets are protein rich food that is widely; consumed in Indonesia because of its good taste and easy preparation. The substitution of tilapia fi sh in tempeh gembus nugget act as a healthy alternative composition which contain high protein, fi ber, but low in fat. Therefore, this research was aimed to determine the eff ect of substitution of tilapia fi sh on the nutrient content, protein digestibility, and acceptability of tempeh gembus nuggets to obtain a formulation in accordance with the Daily Value (DV) 2150 kcal. A randomized experimental study was carried out on tilapia fi sh in substitution of 0%, 20%, 40%, 80%, and 100%. The protein, fat, carbohydrate, water, ash, and dietary fi ber content analysis were determined using the Kjeldahl, Soxhlet, carbohydrate diff erence, gravimetric, dry ash, and enzymatic-gravimetric methods. Furthermore, the protein digestibility was conducted by in vitro method, while the organoleptic tests were determined using hedonic tests. The organoleptic data was statistically analysed using ANOVA and Friedman tests. The substitution of tilapia fi sh increased the content of protein, water, and dietary fi ber while decreasing fat, carbohydrates, ash, and protein digestibility. The most preferred tempeh gembus nugget formulation by panelists was 80% substitution treatment of tilapia fi sh. In conclusion, the recommended formulations are the substitution of 40% and 80% of tilapia fi sh considering the nutrient content, protein digestibility and acceptability.

Susanti, I., Afifah, D. N., Wijayanti, H. S., & Rustanti, N. (2021). NUTRIENT CONTENT, PROTEIN DIGESTIBILITY, AND ACCEPTABILITY OF SUBSTITUTING TEMPEH GEMBUS NUGGETS WITH TILAPIA FISH. Media Gizi Indonesia, 16(2), 139–149. https://doi.org/10.20473/mgi.v16i2.139-149

Download Citation

[BSN] National Standardization Agency of Indonesia. (2014). Syarat Mutu Nugget [Nugget Quality Requirements] SNINo. 6683:2014. Ministry of Industry Republic of Indonesia.

Afifah, D.N., Anjani, N.R., Syah, D., Yanti., & Suhartono, M.T. (2017). Proteomics study of extracellular fi brinolytic proteases from Bacillus licheniformis RO3 and Bacillus pumilus 2.g isolated from In-donesian fermented food. IOP Conferences Series: Earth and Environmental Science,55, 1–10. doi: 10.1088/1755-1315/55/1/012025.

Afifah, D.N., Nabilah. N., Supraba, G.T., Pratiwi, S.N., Nuryanto., & Sulchan. M. (2018). The Effects of Tempeh Gembus, an Indonesian Fermented Food, on Lipid Profi les in Women with Hyperlipidemia. Current Nutrition & Food Science,14, 1–9. doi: 10.2174/1573401314666180807112549.

Afifah, D.N., Sulchan, M., Syah, D., Yanti., & Suhartono, M.T. (2014a). Isolation and identifi cation of fi brinolytic protease-producing microorganisms from Red Oncom and Gembus, Indonesia fermented soybean cakes. The Malaysian Journal of Microbiology,10(4), 273-279. doi: 10.21161/mjm.61914.

Afifah. D.N., Sulchan, M., Syah, D., Yanti., Suhartono, M.T., & Kim. J.H. (2014b). Purifi cation and characterization of a fi brinolytic enzyme from Bacillus pumilus 2.g isolated from gembus an Indonesian fermented food. Preventive Nutrition and Food Science, 19(3),213–9. doi: 10.3746/pnf.2014.19.3.213.

Agustini, S., Priyanto, G., Santoso, S., & Pambayun, R. (2015). The infl uence of process modifi cation on the sensories quality of kue delapan jam. Jurnal Dinamika Penelitian Industri,26 (2), 107-115.Arini, AMS., Afi fah, DN., & Dieny, FF. (2019).

The eff ect of tempeh gembus substitution on protein content, calcium, protein digestibility and organoleptic quality of meatballs. Current Research in Nutrition and Food Science. 7(3), 828-841.

Asrullah. M,. (2012). Denaturation and Protein Digestibility in the Processing of Lawa Bale (Traditional Food of Suth Sulawesi). Media Gizi Masyarakat Indonesia, 1(2), 84-90.

Aulia, S.S., Rustanti, N., & Fitranti, D.Y. (2017). Fortifi cation of NaFeEDTA in orange fl eshed sweet potato cookies as alternative product for iron defi ciency anemia. Jurnal Gizi Pangan, 12(3): 161-168.

Balitbang Kemenkes RI. (2018). Riset Kesehatan Dasar (Riskesdas). Jakarta: Kementrian Kesehatan.Baston, D.M., Monaro, E., Siguemoto, E., & Sefora, M. (2014). Maillard Reaction Product in Processed Food: Pros and Cons. Brazil: Nutrition Department, School of Public Health.

Brauchla, M., Juan, W., Story, J., & Kranz, S. (2012). Sources of dietary fi ber and association of fi ber intake with childhood obesity risk (in 12-18 years old) and diabetes risk of adolescent 12-18 years old: NHANES 2003-2006. Journal of Nutrition and Metabolism, 2012(3): 736258. 1-7. doi: 10.1155/2012/736258.

Brunner, T.A. (2016). Convenience Food. In Encyclopedia of Food and Health, 1st ed., Elsevier, 312-315.

Burhan, Z.F., Sirajuddin, S., & Indrisari, R. (2011). Consumption Pattern towards the Incidence of Central Obesity in Employee of Government in Bupati Office Jeneponto [Undergraduate Thesis]. Makassar: Universitas Hasanuddin Makassar.

Carlos, J.J., Joey, C.E., Gregory, J.N., Karen, A., Ortiz., & Paul, C.Y. (2011). Dietary Fiber and Nutrient Density Are Inversely Associted with the Metabolic Syndrome in US Adolescents. Journal of the American Dietetic Association, 111(11), 1688-1695.

Christine, A.B., John, A.M., & Paul, J.M. (2012). In vitro determination of dietary protein and amino acid digestibility for humans. British Journal of Nutrition, 108 (S2),S282-S287. doi: 10.1017/S0007114512002310

Clifton, P., Keogh, J., Noakes, M., & Al, E. (2008). Long term eff ects of a high-protein weight-loss diet. Journal of the American Dietetic Association,87(1), 23-29. doi: 10.1093/ajcn/87.1.23.

Cueves-Rodriguez, E.O., Verdugo-Montoya, N.M., Angulo-Bejarano, P.I., MillanCamilo, J., Mora-Escobedo, R., Bello-Pe'rez, LA., Garzon-Tiznado, J.A., & Reyes-Moreno, C. (2006). Nutritional properties of tempeh fl our from quality protein maize (Zea mays L). LWT- Food Science and Technology39(10), 1072-1079. doi:10.1016/j.lwt.2005.07.003.

Damanik, R.N.S., Pratiwi, D.Y.W., Widyastuti, N., Rustanti, N., Anjani, G., & Afi fah, D.N. (2018). Nutritional Composition Changes during Tempeh Gembus Processing. IOP Conferences Series: Earth and Environmental Science,116, 012026, 1–10. doi: 10.1088/1755-1315/116/1/012026.

Darmawan. (2006). Eff ect of Fermented Cassava on the appearance of Male Goats. Jurnal Ilmiah Ilmu-Ilmu Peternakan, 9(2), 115-122.Dirjen Bina Gizi. (2011). National Strategy: Application of Food Consumption Patterns and Physical Activity to Prevent Non-Communcable Diseases. Ministry of Health Republic of Indonesia. Bina Gizi: Jakarta. doi: 10.1016/j.jada.2011.08.008.

Ertanto, T., Surya, Y.S., & Catrien. (2008). Determination of In vitro Comma Protein Digestibility as a Food Diversification of Vegetable Protein Sources [Undergraduate Thesis]. Bogor: IPB University.

Febrisiantosa, A., Istiqomah, L., Sofyan, A., Damayanti, E., Herdian., Julendra, H., & Angwar, M. (2012). Percentage of carcass, fat, and cholesterol content of chicken meat with the addition of feed additives containing lactic acid bacteria and Ganoderma lucidium fl our. In: Proceeding of Workshop Nasional Unggas Lokal dalam Industri Perunggasan Nasional. LIPI.

Fellow, P. (2000). Food Processing Technology Principle and Practice. Cambridge: Wood Publishing in Food Science and Technology.Field, A.P. (2017). Discovering statistic using IBM SPSS Statistics (5th Ed.). London: SAGE Publications.

Gerrard, J.A. (2002). Protein cross-linking in food: methods, consequences, applications. Trends in Food Science & Technology, 13(12), 391-399. doi: 10.1016/S0924-2244(02)00257-1.

Gordon, D.T., & Okuma, K. (2002). Determination of total dietary fi ber in selected foods containing resistant maltodextrin by enzymatic-gravimetric method and liquid chromatography: collaborative study. J of AOAC International, 85(2), 435-443. doi: 10.1093/jaoac/85.2.435.

IBM. (2009). IBM completes acquisition of SPPS Inc. Retrieved from http://www-03.ibm.com/press/us/en/pressrelease/28522.wss

Jacoeb, A.M., Nurjanah., & Aninta, S. (2013). The content of fatty acids and cholesterol (Lutjanus bohar) after steaming. Jurnal Pengolahan Hasil Perikanan Indonesia,16(2), 168-176.

Jayasinghe, C.V.L., Silva, S.S.G., & Jayasinghe, J.M.J.K. (2013). Quality Improvement of Tilapia Fish Nuggets by Addition of Legume Flour as Extenders. Journal of Food and Agriculture, 6(1-2), 32-44.

Ketaran, S. (2005). Introduction of Technology and Food Fat. Jakarta: UI Press.

Kurnia, R.A., Prameswari, G.N., Susilo, M.T., Melinda, A., & Nasiha, N.H. (2019). Comparing Macronutrient Compositions and Sensory Characteristics of Jackfruit Nugget Formulation and Commercially Available Chicken Nugget. Advances in Social Science, Education and Humanities Research, 362(ACPES 2019), 233-236. doi: 10.2991/acpes-19.2019.53.

Kurniasari, R., Sulchan, M., Afi fah, D.N., Anjani, G., & Rustanti, N. (2017). Influence variation of tempe gembus (an Indonesian fermented food) on homocysteine and malondialdehyde of rats fed an atherogenic diet. Romanian Journal of Diabetes Nutrition and Metabolic Diseases, 24(3), 203–11. doi: 10.1515/rjdnmd-2017-0026

Laksono, M.A., Bintoro, V.P., & Mulyani, S. (2012). Water Holding Capacity, Water Content, and Protein Content of Chicken Nuggets Subtituted by White Oyster Mushrooms. Animal Agriculture Journal1(1), 685-689.

Magomya, A.M., Kubmarawa, D., Ndahi, J.A., & Yebpella, G.G. (2014). Determination of plant proteins via the kjeldahl method and amino acid analysis: a comparative study. International Journal of Science & Technology Research3(4), 68-72.

Mayes, P.A. (2003). Fatty acid biosynthesis. In: Murray RK, Granner DK, Mayes PA, Rodwell VW, editors. Jakarta: Biokimia.

Megia, E., Hayat, S., & Asep, S. (2010). Study on the performance of active-bentonite charcoal adsorption on soymilk. Jurnal Sains dan Teknologi Kimia, 2(1), 135-149.

Meilgaard, M.C., Carr, B.T., & Civille, G.V. (2006). Sensory Evaluation Technique, 4th ed. Texas (US): CRC Press.Mien, K.M., Hermana., & Rozanna, R. (2009). Tabel Komposisi Pangan Indonesia (TKPI)[Indonesian Food Composition Tabel]. Jakarta: Elex Media Komputindo.

Morris, A., Barnett, A., & Burrows, O.J. (2004). Eff ect of processing on nutrient content of foods. Cajanus, 37(3), 160-164.Nadimin, N., Ayu, S., & Rauf, S. (2012). Consumer Acceptance of Dodol Rich in Nutrients Content. Media Gizi Pangan 13(1), 30-35.

Noakes, M., Keogh, J.B., Foster, P.R., & Clifton, P.M. (2005). Eff ect of an energyrestricted, high-protein, low-fat diet relative to a conventional high carbohydrate, low-fat diet on weight loss, body composition, nutritional status, and markers of cardiovascular health in obese women. Journal of the American Dietetic Association, 81(6), 1298–306. doi: 10.1093/ajcn/81.6.1298.

Noviana, A., Dieny, F., Rustanti, N., Anjani, G., & Afifah, D.N. (2018). Antimicrobial activity of tempeh gembus hydrolyzate. IOP Conferences Series: Earth and Environmental Science,116, 012044. doi: 10.1088/1755-1315/116/1/012044.

Oboh, G., & Elusiyan, C.A. (2007). Changes in the Nutrient and Anti Nutrient of Micro Fungi Fermented Cassava Flour Produced from Low and Medium Cyanide Variety of Cassava Tubers. African Journal of Biotechnology,6(18), 2150-2157. doi : 10.5897/AJB2007.000-2336.

Onweluzo, J.C., & Nwabugwu, C.C. (2009). Fermentation of millet (Pennisetum americanum) and pigeon pea (Cajanus cajan) seeds for fl our production; eff ects on composition and selected functional properties. Pakistan Journal of Nutrition, 8,737-744. doi: 10.3923/pjn.2009.737.744

Palupi, N.S., Zakaria, F.R., & Prangdimurti, E. (2007). Eff ect of Processing on Food Nutrition Value. Bogor: Fateta IPB.Park, Y.W., & Bell, L.N. (2004). Determination of Moisture and Ash Contents of Foods. Handbook of Food Analysis, Second Edition-3, 55-82. doi: 10.1201/b11081-5.

Partina, R.S., Maulana, I.T., & Dasuki, U.A. (2015). Eff ect of Diff erent Drying Processes on the Fatty Content of Tilapia Fish (Oreochromis mossambicus peters). Bandung: Universitas Islam Bandung.

Permatasari, P.K. (2012). Nugget Tempe with Mujair Fish Substitution as an Alternative Food of Source Protein, Fiber, and Low Fat. [Undergraduate Thesis]. Semarang: Diponegoro University.

Petracci, M., Bianchi, M., Mudalal, S., & Cavani, C. (2013). Functional ingredients for poultry meat products. Trends Food Sci. Technol, 33(1), 27-39.

Puwastien, P., Siong, T.E., & Aguinaldo, A. (2011). Asean manual of nutrient analysis, Regional Centre of ASEAN Network of Food Data System, Institute of Nutrition, Mahidol University, Thailand.

Ratu, A.D.S. (2009). Eff ect of Temperature and Frying Time on the Formation of Trans Fatty Acids. Makara Sains, 13(1), 23-28.

Saputra, D. (2014). Determination of Protein Digestibility in Vitro of Pomfret (Colossoma macropomum) at Diff erent Harvest Ages. Food Technology, 5(2), 1127-1133.

Sudarmadji, S., B, Haryono., & Suhardi. (2007). Food and Agriculture Material Analysis. Yogyakarta: Liberty.

Sulchan, M., & Nur, E. (2007). Nutritional Value and Amino Acid Composition of Tempe Gembus and Its Effect on Growth of Rats. Majalah Kedokteran Indonesia 57(3), 80-85.

Sulthoniyah, S.T.M., Sulistyawati, T.W., & Suprayitno, Eddy.. (2013). Eff ect of Steaming Temperature on the Nutrient and Organoleptic Content of Shredded Cork Fish. THP Student Journal, 1(1), 39.

Sumiati. T. (2008). Eff ect of processing on the digestibility of tilapia fish protein (Tilapia mossambica) [Undergraduate Thesis]. Bogor: IPB University.

Suwoyo, H. (2006). Chicken Nugget Vegetable Product Development of Skinless Boneless Breast based by adding Carrot Flakes in PT. Charoen Pokphand Indonesia Chicken Processing Plant, Cikande-Serang. [Undergraduate Thesis]. Bogor: IPB University.

Thed, S.T., & Philliphs, R.D. (1995). Changes of dietary fi ber and starch composition of processed potato products during domestic cooking. Food Chemistry, 52, 301-304.

Uttara, S., & Kochhar, A. (2011). Metabolic Syndrome and its Relation with Dietary Fibers. Proceeding of the Indian National Science Academy, 77(1), 69-77.

Van, BoekelM.A.J.S. (2006). Formation of fl avour compounds in the Maillard reaction. Biotechnology Advances,24(2), 230-233. doi:10.1016/j.biotechadv.2005.11.004.

Ventura, E.E., Davis, J.N., Alexander, K.E., Shaibi, G.Q., Lee, W., Byrd-Williams, C.E., Toledo-Corral, C.M., Lane, C.J., Kelly, L.A.,Weigensberg, M.J., & Goran, M.I. (2008). Dietary intake and the metabolic syndrome in overweight Latino children. Journal of the American Dietetic Association,108(8), 1355-1359. doi: 10.1016/j.jada.2008.05.006.

Winarno, F.G. (2008). Food and Nutrition Chemistry. Jakarta: Gramedia Pustaka Utama.

Wong, K.H., Aziz, S.A., & Mohamed, S. (2008). Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. International Journal of Food Science & Technology,43(9), 151-1519. doi: 10.1111/j.1365-2621.2006.01445.x

Yuanita, I., & Silitonga, L. (2014). Chemical Properties and Palatability of Chicken Nuggets Using Diff erent Types and Concentrations of Filler Materials. Jurnal Ilmu Hewani Tropika, 3(1), 3, 1-5.

Yustiana, I. (2011). Utilization of Soybean Processing Waste in Rengginang Manufacturing. Balai Pengkajian Teknologi Pertanian Jawa Timur.

Zarnowski, R., & Suzuki, Y. (2004). Expedient soxhlet extraction of resorcinolic lipids from wheat grains. Journal of Food Composition and Anallysis, 17(5), 649-663. doi: 10.1016/j.jfca.2003.09.007.

NUTRIENT CONTENT, PROTEIN DIGESTIBILITY, AND ACCEPTABILITY OF SUBSTITUTING TEMPEH GEMBUS NUGGETS WITH TILAPIA FISH

Authors

Downloads

Most read articles by the same author(s)

Login

Certificate

Accreditation & Certificate

SidebarMenu

EditorialTeam

Meet Our Editorial Team

InstructionforAuthor

Instruction for Author

Visitors

Visitors

IndexedBy

Indexed In

Cited in

Articles Cited In

InCollaborationWith

In Collboration With

Information

Address

Contact Info: