The Nutritional Properties of Tempeh Steak after Shrimp Shell Flour Addition Muspirah Djalal, Nurul Fathanah, Muhammad Asfar, Mulyati M Tahir, Rindam Latief, Serli Hatul Hidayat, Andi Fadiah Ainani, Dewi Sisilia Yolanda, Kasmira and A. Nur Farahdiba Suriadi
Universitas Hasanuddin
Abstract
Tempeh is one of the Traditional Indonesian Fermented Foods that is consumed daily by Indonesian people as a snack or side dish. Adding Shrimp Shell Flour (SSF) to Tempeh based Products (Tempeh Steak) was expected to add the nutritional value of tempeh, especially the mineral properties. The objective of this study was to observe the effect of different concentrations of SSF in addition to the nutritional properties of tempeh steak. This research applied a Completely Randomized Design with the concentration of SSF as a factor (0, 5, 10, 15, and 20%). The findings of this study show that the addition of SSF shows an inverse correlation to the water content and shows a positive correlation to the ash and protein content. It concluded that the addition of SSF improve the quality of Tempeh Steak produced in this study.
Keywords: mineral, nutrients, fermented food
Topic: Food processing, safety and diversification
