EFFECT OF COOKING ON IRON AVAILIBILITY IN FORTIFIED HOMEMADE TEMPEH

Abstract

Iron deficiency anemia is a type of anemia caused by iron deficiency, decreasing in the number of healthy red blood cells. The purpose of this study was to make fortified iron-EDTA and find out changes in iron availability after cooking (frying and boiling). The biological availability test for iron was carried out in vitro by simulating human digestion using enzyme pepsin and pancreatin-bile solution. The iron variants added were 0, 10, 20, 30, 40, and 50 mg of EDTA iron on 30 grams of raw soybeans to be homemade tempeh. Test results with SSA showed that the highest Fe content of 12.5356 mg was obtained by adding 50 mg of EDTA iron to raw tempeh. But after cooking, there is a decrease in fried tempeh and boiled tempeh. Where the results obtained from the addition of 50 mg of iron-EDTA are 7.7406 mg for fried tempeh, and 8.3969 mg for boiled tempeh. The results of the addition of iron fortune EDTA 50 mg for raw tempeh and boiled tempeh reached the right range for the value of daily Fe intake to reduce iron anemia in the amount of 8-15 mg / day according to Recommendation Dietary Allowance (RDA). As for fried tempeh with the addition of 50 mg of EDTA iron fortification, it still has not reached the recommended levels.