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Potensi sam Amino pada Tempe untuk Memperbaiki Profil Lipid dan Diabetes Mellitus Potency of Amino Acid in Tempeh for Improving Lipid Profile and Diabetes Mellitus)

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Degenerative diseases prevalence had been arining over years. One of thecauses is the life style changes including eating pattern. Tempeh, anIndonesian soybean traditionally fermented food, was known and consumedby almost all Indonesian people. However, only a few know thehealth benefit of tempeh. Tempeh was also welknown and cheap proteinsource food affordable for the poor. Hence, there is a need to explore thenutritious content of tempeh and health benefit of it deeper such as in preventingdegenerative diseases. Fermentation process of soybean to becometempeh had improved nutrient and non-nutrient contents that maketempeh better than soybean. Tempeh protein is more digestible than soybeanand the arginine content increases twice, that could improve lipid profileand diabetes mellitus. Tempeh could be considered as functional food having health benefit.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

Kesmas; 5(4) 2011: 166-170

Penerbit

Depok : Fakultas Kesehatan Masyarakat UI., 2011

Deskripsi Fisik

4p.

Bahasa

ISBN/ISSN

1907-7505

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

diabetes mellitus
TEMPE
AMINO ACUTS

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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